Triple Chocolate Scones With Peanut Butter Glaze

Name: Triple Chocolate Scones With Peanut Butter Glaze
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Scones:; 3 oz milk chocolate, cut into 1/4-inch pieces; 1/4 cup Dutch process cocoa powder; 1/3 cup sugar; 2 2/3 cups all-purpose flour; 3 teaspoons baking powder; 1/2 teaspoon salt; 6 tablespoons unsalted butter, cut into 12 pieces; 6 oz bittersweet chocolate, cut into 1/2-inch pieces; 1 large egg; 3/4 cup milk; Glaze:; 1/4 cup peanut butter; 2 tablespoons unsalted butter; 1/2 cup confectioners' sugar; 1/4 teaspoon vanilla extract; 1-2 tablespoons milk

Servings: persons

Scones:
3 oz milk chocolate, cut into 1/4-inch pieces
1/4 cup Dutch process cocoa powder
1/3 cup sugar
2 2/3 cups all-purpose flour
3 teaspoons baking powder
1/2 teaspoon salt
6 tablespoons unsalted butter, cut into 12 pieces
6 oz bittersweet chocolate, cut into 1/2-inch pieces
1 large egg
3/4 cup milk
Glaze:
1/4 cup peanut butter
2 tablespoons unsalted butter
1/2 cup confectioners' sugar
1/4 teaspoon vanilla extract
1-2 tablespoons milk

1
Preheat oven to 400 F. Line a baking sheet with parchment paper.
2
Add the milk chocolate, cocoa powder and sugar to the bowl of your food processor. (You'll need a fairly big food processor - mine is 14 cups. If yours is smaller, I might switch to a stand mixer after grinding the chocolate.) Pulse until the chocolate is finely ground. Check the consistency of the mixture after every few pulses- overprocessing will cause the chocolate to melt. Add the flour, baking powder and salt to the food processor and pulse 5 or 6 times to mix completely. Add the butter cubes and pulse until the mixture resembles coarse meal, about 10-12 pulses. Add the bittersweet chocolate to the bowl (don't pulse to incorporate yet). In a measuring cup combine the egg and milk and use a fork to break up the egg and incorporate. Add this mixture to the food processor and pulse 3 or 4 times to incorporate in the dough. The dough will not have come together completely yet, that's fine.
3
Turn the dough out onto a lightly floured work surface. Fold it over on itself a few times to bring it together. Divide the dough into 3 equal pieces. Shape each into a 5-inch disk. Cut each disk into 4 wedges. Transfer the scones to the prepared baking sheet, leaving about 1 1/2 inches between them. (I froze mine for about 15 minutes here, just to be sure the ingredients were cold and the scones would maintain their shape, but you don't have to.) Bake for about 15 minutes, or until the scones have risen and are slightly firm to the touch on top.
4
To make the glaze: Combine the peanut butter and butter in a small saucepan and set over medium-low heat. Whisking frequently, cook until the mixture is melted and smooth. Remove the pan from the heat and add the confectioners' sugar and vanilla. Whisk until smooth and combined, then gradually add the milk until you reach a thick, but pourable, consistency for glazing. Drizzle over the scones and allow to set.

1183

kcal

Calories

Fat

153

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.

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

My Personal Notes

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How did you like this recipe?

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

You need 17 ingredients. The key ingredients include: Scones:, 3 oz milk chocolate, cut into 1/4-inch pieces, 1/4 cup Dutch process cocoa powder, 1/3 cup sugar, and more.

Yes, Triple Chocolate Scones With Peanut Butter Glaze 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!