Peanut Butter Chocolate Chip Scones

Peanut butter can go on scones, but isn’t usually a part of the scone. It is a fairly dense product and the goal of a scone is to be light and tender. If you treat the peanut butter like butter, however, and cut it in to the flour mixture, you can create a scone that is not only tender but that has a peanut butter flavor.

The peanut butter flavor is not as strong as it would be if you simply smeared a few tablespoons of peanut butter onto your scone because it is incorporated with the flour and the butter, so it is possible that someone tasting these might simply think that they were eating an unusually rich-tasting scone without identifying the source of the flavor. The majority of people, though, will recognise the peanut butter flavor. They’ll like it, too.

A food processor is the best way to bring all the ingredients together in this recipe because the peanut butter is a bit hard to handle by hand. If you have one of those tools that is used to cut butter into flour, that will work, too. Try not to use your fingers.

These scones are light, with a definite melt-in-your-mouth quality from all the butter and peanut butter in them. Make a batch and take them into the office to share with your coworkers. They make great snacks and are less suited to putting butter or cream on them, though I suspect you could get away with jelly or jam, should you be so inclined. The mini chocolate chips add just the right amount of chocolate, in my opinion, and I would recommend using them instead of full-sized chocolate chips if you can get them. They’re delicious!

Peanut Butter Chocolate Chip Scones

3 cups all purpose flour

1 tbsp paking powder

1/2 tsp salt

1/4 cup sugar

10 tbsp butter, cold and cut into 10 pieces

4 tbsp peanut butter

1 1/8 cup milk (1 c + 2 tbsp)

1 tsp vanilla extract

1/2 cup mini chocolate chips

Preheat oven to 400F. Line a baking sheet with parchment paper.
In the bowl of a food processor, combine flour, baking powder, salt and sugar. Pulse to combine. Add butter and peanut butter and pulse a few times, until mixture resembles very large, coarse crumbs. Add mini chocolate chips.
Combine milk and vanilla extract. With the motor of the food processor running, pour in milk. Stop when the dough starts to come together into a ball. Try not to fun the food processor any more than necessary.
Divide dough into three or four pieces and pat each piece into a circle on a lightly floured surface. Cut each circle of dough into 4 or 5 pieces, to make 16 triangular scones. Place on prepared baking sheet.
Bake for 16-20 minutes at 400F, until light golden brown.
Cool on a wire rack. Store in an airtight container if not eating right away.
The scones are best within two days of baking made.
Makes 16 scones.

14 comments

  1. The Cookbook Junkie

    I’m sure I would have drooled over these before peanut butter became poison in our house (we recently found out that my son is allergic to peanuts). It’s amazing how differently I look at peanut butter now when it used to be a favorite.

    “..it is possible that someone tasting these might simply think that they were eating an unusually rich-tasting scone without identifying the source of the flavor.”

    Peanut butter should never be a ‘mystery’ ingredient!

  2. Can’t wait to try these…though I think that I’ll 1/2 the recipe. Should work w/ same baking times, etc., correc?

    I’ve tried p.b. pound cakes w/o success……never enough peanut butter flavor for my taste. Have you had success w/ p.b. cakes?

  3. I will let you know after I make these….because I WILL make these one of these days!

    I promised my dd sour cream scones though first, so it may take me a bit to get to them…

    They look so tastey!

  4. I’ll bet these are so good!

  5. These were AMAZING! I accidentally used the smaller of our two food processors so I had a little trouble with mixing but they still came out wonderful…they were eaten up before they even had time to cool. :o) Thanks for the recipe!

  6. great, easy recipe. i halved it, worked fine. i don’t have a food processor, just used two forks and it was super easy. perfect to jazz up a brunch with some homemade tastiness.

  7. Thanks for the yummy recipe! I am always ready to incorporate more peanut butter and chocolate into my life. I substituted whole-wheat pastry flour for half of the regular flour to enhance the toasty nut flavor. Do you think almond butter would work too?

  8. looks ssooooooooooo yummy and scrumptious hmmmmmmmmm……….YUm!!!!!!!!!!!!

  9. I’m eating one of these scones right now… typing with one hand. :) They are amazing! I think I might try making them again substituting more PB for 2 Tbs butter… just want a little more PB flavor!

  10. These werent very good :/

  11. these were great! i have one suggestion and that is for a frosting on top that consists of 1/2 powdered sugar,4 tbs of milk, and 4tbs of peanut butter. Enjoy!

  12. excuse me it is actually 1 cup of powdwered sugur 4tbs of milk and 4tbs peanut butter

  13. I made these last night. Found the recipe in a huge stack of printed recipes that I have. I was looking for something yummy and these hit the spot. I liked using the food processor–I’ve never tried that before. I think next time I’d add more peanut butter, more chocolate chips, and maybe a tad more sugar. The dough was awesome and easy to work with. Oh, I also put a peanut butter glaze on top for more pb flavor. Yum!

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