Chocolate Peanut-Butter Scones Recipe

Name: Chocolate Peanut-Butter Scones
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups flour (any type works, I used white-whole-wheat flour); ⅓ cup unsweetened cocoa powder; ⅓ cup packed brown sugar; 2 teaspoons baking powder; ¾ teaspoon baking soda; ⅛ teaspoon salt (or just a pinch); ½ cup margarine; 1 egg; 8 ounces plain yogurt (used Greek yogurt); ½ cup peanut butter chips; milk (if you use Greek yogurt, the dough will probably be dry)

Servings: persons

2 cups flour (any type works, I used white-whole-wheat flour)
⅓ cup unsweetened cocoa powder
⅓ cup packed brown sugar
2 teaspoons baking powder
¾ teaspoon baking soda
⅛ teaspoon salt (or just a pinch)
½ cup margarine
1 egg
8 ounces plain yogurt (used Greek yogurt)
½ cup peanut butter chips
milk (if you use Greek yogurt, the dough will probably be dry)

1
In a large bowl, stir together flour, cocoa powder, brown sugar, baking powder, baking soda, and salt.
2
Using a pastry blender or two butter knives, cut in margarine until mixture resembles coarse crumbs.
3
Make a well in the middle of the dry ingredients; set aside.
4
Separate the egg yolk from the whites.
5
Set the whites aside and beat the yolk in a separate bowl.
6
Combine the yogurt with the yolk; pour into the well in the dry ingredients.
7
Add peanut-butter chips.
8
Stir mixture till moistened.
9
Add the milk if your dough resembles a pile of crumbs.
10
On a lightly floured surface, gently knead dough.
11
Do not over-knead the dough.
12
Knead until your dough is smooth (about 10-12 strokes).
13
Place dough on an ungreased baking sheet (I used a pizza sheet) and pat into a 9-inch circle.
14
Score the top of the circle into eighths.
15
This is to make it easier to cut later.
16
Bake in a 350 oven for about 25-30 minute or until a toothpick inserted into the very center (where all of the scoring lines cross) comes out clean.
17
Let cool for about 5 min., then remove from baking sheet.
18
Place on a wire rack and finish cutting the wedges.
19
Serve warm.

552

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 cups flour (any type works, I used white-whole-wheat flour), ⅓ cup unsweetened cocoa powder, ⅓ cup packed brown sugar, 2 teaspoons baking powder, and more.

Yes, Chocolate Peanut-Butter Scones falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Chocolate Peanut-Butter Scones

How did you like this recipe?

Frequently Asked Questions