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Peanut Butter Chocolate Chip Scones

Buttery scones studded with chocolate chips and finished with a peanut butter glaze for a tender, slightly sweet treat.
Prep Time10 minutes
Cook Time15 minutes
Total Time30 minutes
Servings: 8 servings

Ingredients

  • 2 cups all-purpose flour
  • 1/2 cup granulated sugar
  • 1 tablespoon baking powder
  • salt pinch, optional and to taste
  • 1/2 cup unsalted butter cold (1 stick)
  • 1 large egg
  • 1/3 cup creamy peanut butter for dough
  • 1/4 cup sour cream lite okay; Greek yogurt may be substituted
  • 2 teaspoons vanilla extract
  • 1 cup semi-sweet mini chocolate chips
  • 1/2 cup creamy peanut butter for glaze
  • 1 cup confectioners' sugar
  • 2 to 3 tablespoons milk or cream about, for glaze

Instructions

  • Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper and set aside.
  • In a large bowl whisk together the flour, granulated sugar, baking powder, and a pinch of salt (if using).
  • Cut the cold butter into the dry ingredients using a pastry cutter, two forks, or your fingers until the mixture resembles coarse sand with some pea-sized butter pieces remaining.
  • In a small bowl whisk the egg, 1/3 cup peanut butter, sour cream, and vanilla until smooth.
  • Pour the wet mixture into the dry ingredients and fold gently with a spatula until just combined; add extra sour cream 1 tablespoon at a time only if the dough is too crumbly to hold together.
  • Fold in the mini chocolate chips until evenly distributed.
  • Turn the dough onto a lightly floured surface and pat into an 8-inch round about 2 inches high.
  • Using a large knife, cut the round into 8 equal wedges and transfer the wedges to the prepared baking sheet, spacing them about 2 inches apart.
  • Bake for 12–15 minutes, or until the scones are very lightly golden and a toothpick inserted comes out clean or with a few moist crumbs; avoid overbaking.
  • Cool the scones on the baking sheet for about 5 minutes, then transfer to a wire rack to finish cooling while you prepare the glaze.
  • For the glaze, warm 1/2 cup peanut butter in a microwave-safe bowl for 30 seconds to soften, then whisk in the confectioners' sugar and 2 tablespoons milk or cream until smooth; add more milk or sugar to reach desired consistency.
  • Drizzle or spread the glaze over cooled scones and allow it to set before serving.

Equipment

  • large baking sheet
  • Mixing Bowl
  • Small mixing bowl
  • Wire Rack
  • pastry cutter (or forks)
  • rubber spatula
  • Knife
  • Microwave-safe Bowl

Notes

  • Leftovers keep fresh in an airtight container at room temperature for up to 3 days.