These Peanut Butter Chocolate Chip Scones are the perfect fusion of a soft, tender pastry and the irresistible flavors of a peanut butter cookie. With a crumbly, buttery texture and rich chocolate chips scattered throughout, they make a delightful breakfast treat, afternoon snack, or indulgent dessert. Best enjoyed fresh from the oven with a cup of coffee or a cold glass of milk, these scones are easy to make yet taste like they came from a cozy bakery.
Ingredients:
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2 cups all-purpose flour
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1/3 cup granulated sugar
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1 tbsp baking powder
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1/2 tsp salt
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6 tbsp cold unsalted butter, cubed
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1/2 cup creamy peanut butter
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2/3 cup heavy cream (plus extra for brushing)
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1 large egg
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1 tsp vanilla extract
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1/2 cup semi-sweet chocolate chips
Instructions:
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Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
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In a large bowl, whisk together flour, sugar, baking powder, and salt.
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Cut in the cold butter using a pastry cutter or fingertips until the mixture resembles coarse crumbs.
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In a separate bowl, whisk peanut butter, cream, egg, and vanilla until smooth.
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Pour the wet mixture into the dry ingredients and stir until just combined. Fold in the chocolate chips.
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Turn dough onto a lightly floured surface and gently shape into a circle about 1-inch thick.
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Cut into 8 wedges and place on the prepared baking sheet.
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Brush tops with a little heavy cream for a golden finish.
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Bake 15–18 minutes, or until lightly golden.
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Cool slightly before serving warm or at room temperature.
If you’d like, I can also give you a drizzle-style chocolate topping to make these scones extra bakery-style. Would you like me to add that?
