Preheat your oven to 425 degrees F (220 degrees C). Grease a large baking sheet with cooking spray.

In a large bowl, whisk together the flour sugar, baking powder, baking soda, and salt.

Cut the cold butter into the dry ingredients with a pastry cutter. If you don’t have one, you can use a fork or crumble the butter with the dry ingredients using your fingers.

Mix in the peanut butter, 1/3 cup milk, and chocolate chips until completely combined and chocolate chips are evenly distributed.

Divide dough into two even pieces. Form each piece into a disc with a 6 inch diameter and place on the greased baking sheet. Cut each into six wedges but don’t separate them.

Brush the 1 tbsp milk over the raw scones. Sprinkle the raw sugar over them.

Bake for 12-15 minutes, or until edges are golden brown. Let cool for five minutes before serving.