Description
Indulge in these warm, flaky scones that blend the nutty aroma of peanut butter with rich, melting chocolate chips, perfect for breakfast or as a sweet snack.
Ingredients
Scale
- 1/4 cup unsalted butter, cold
- 2 1/2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/2 teaspoon kosher salt
- 1 tablespoon baking powder
- 1/3 cup heavy whipping cream, room temperature, plus 2 tablespoons for brushing
- 1/4 cup creamy peanut butter
- 2 large eggs, room temperature
- 2 teaspoons vanilla extract
- 1 cup semi-sweet chocolate chips
- 1/4 cup creamy peanut butter (for topping)
Instructions
- Preheat your oven to 425°F and prepare your baking sheet with parchment paper.
- Grate the cold butter onto the parchment paper and freeze while you prepare the other ingredients.
- In a large bowl, whisk together the flour, sugar, salt, and baking powder until combined.
- Remove the grated butter from the freezer and gently incorporate it into the dry ingredients using a fork.
- In a medium bowl, whisk together the 1/3 cup of heavy cream, eggs, vanilla extract, and peanut butter until smooth.
- Add the wet mixture to the dry ingredients and stir gently until just combined.
- Fold in the chocolate chips.
- Lightly flour the parchment paper and transfer the dough onto it. Shape into a circle about 3/4 inch thick.
- Cut the dough into wedges, separating them slightly for even baking.
- Brush the tops of the scones with the remaining 2 tablespoons of heavy cream.
- Bake for 18 to 20 minutes or until golden brown.
- Melt the peanut butter in the microwave and drizzle it over the cooled scones before serving.
Notes
For a healthier version, consider low-sugar options, dairy-free swaps, or gluten-free variations.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 scone
- Calories: 250
- Sugar: 10g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 50mg