Peanut Butter Chip Scones




Peanut Butter Chip Scones


  • 2 cups all purpose flour
  • ½ cup sugar
  • 2 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • 6 tablespoons cold butter, cubed
  • ½ cup peanut butter
  • ⅓ cup heavy cream
  • 1 egg, beaten
  • ¼ cup semi-sweet chocolate chips
  • ¼ cup peanut butter chocolate chips
  • 1 tbsp milk
  • 1 tbsp coarse sugar for dusting



  1. Preheat your oven to 425 degrees and line a baking sheet with parchment paper.
  2. In a large bowl, whisk together the flour sugar, baking powder, baking soda, and salt.
  3. Cut the cold butter into the dry ingredients with a pastry cutter, or grater. If you don’t have one, you can use 2 forks or crumble the butter with the dry ingredients using your fingers.
  4. Mix in the peanut butter, ⅓ cup heavy cream, beaten egg, and both chocolate chips until completely combined and chocolate chips are evenly distributed- Don’t overmix as the little flecks of butter are what help create fluffy scones.
  5. Form dough into mounds (don’t compact too much-they’re supposed to look rustic and be fluffy!) and separate them leaving about 2 inches between the scones.
  6. Brush the 1 tbsp milk over the raw scones. Sprinkle the sugar over them.
  7. Bake for about 12 minutes, or until edges are golden brown. Let cool for five minutes before serving.

Yields About 13 Scones

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s