Peanut Butter Chocolate Chip Scones Recipe

Name: Peanut Butter Chocolate Chip Scones
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups Flour, All-purpose (I Use Unbleached); 1/2 cups Brown Sugar; 1 Tablespoon Baking Powder; 1/2 teaspoons Baking Soda; 1/2 teaspoons Salt (I Use Kosher); 5 Tablespoons Butter, Cold, Cut Into 1/2 Inch Cubes; 1 cup Creamy Peanut Butter (I Use Skippy); 1 Egg, At Room Temperature; 2 teaspoons Vanilla Extract; 1/2 cups Heavy Cream; 3/4 cups Peanut Butter Chips (I Use Reese's); 3/4 cups Milk Chocolate Chips

Servings: persons

2 cups Flour, All-purpose (I Use Unbleached)
1/2 cups Brown Sugar
1 Tablespoon Baking Powder
1/2 teaspoons Baking Soda
1/2 teaspoons Salt (I Use Kosher)
5 Tablespoons Butter, Cold, Cut Into 1/2 Inch Cubes
1 cup Creamy Peanut Butter (I Use Skippy)
1 Egg, At Room Temperature
2 teaspoons Vanilla Extract
1/2 cups Heavy Cream
3/4 cups Peanut Butter Chips (I Use Reese's)
3/4 cups Milk Chocolate Chips

1
["Preheat oven to 350u00b0F.", "In the bowl of a stand mixer or a large mixing bowl using beaters, place all the dry ingredients except the chips and mix to incorporate.", "Add the cold butter pieces and process until it resembles a fine crumble, 2-3 minutes on medium.", "Add peanut butter and process 1-2 minutes on medium, until it resembles sand, scraping down the sides as you go.", "Add the egg, vanilla, and cream and process until it forms a dough.", "Add the peanut butter chips and the chocolate chips and mix until incorporated, not more than 30 seconds. It will resemble cookie dough.", "Dump dough onto a piece of parchment and knead 2 to 3 times until everything is incorporated. Pat dough into a 9"" circle and using a sharp knife, cut into 8 wedges.", "Place on a Silpat or parchment-lined baking sheet and bake for 18-20 minutes. Do not overbake. I always touch the top and it should give little when done (feel puffy).", "Store in an airtight container.", "Serves 8.", "Enjoy!"]

1389

kcal

Calories

Fat

116

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

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

My Personal Notes

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

You need 12 ingredients. The key ingredients include: 2 cups Flour, All-purpose (I Use Unbleached), 1/2 cups Brown Sugar, 1 Tablespoon Baking Powder, 1/2 teaspoons Baking Soda, and more.

Yes, Peanut Butter Chocolate Chip 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.

That's it — enjoy your meal!

Peanut Butter Chocolate Chip Scones

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions