Peanut Butter Chocolate Scones Recipe

Scones are one of those desserts that you can eat at anytime. You can eat them for breakfast, with your midday cup of tea, or as a sweet treat after dinner. These particular scones are jam packed with peanut butter, chocolate, and oatmeal. Baked up to perfection, they also have a slight crisp on the outside, and a soft and chewy middle. Oatmeal, peanut pieces, and chunks of chocolate add a great texture and flavor to this delightful treat.

Before You Get Started Making Peanut Butter Chocolate Scones

Measure/Weigh all the ingredients

Separate the egg yolk and egg white

Preheat oven to 400 degrees (F)

Prepare a baking sheet covering it with a piece of parchment paper

Peanut Butter Chocolate Scones Ingredients And Amounts (Yields: 8 Scone Wedges)

2 cups (280g) all-purpose flour

1/3 cup (73g) firmly packed dark brown sugar

1 tsp (5g) baking soda

1 tsp (4g) baking powder

1/4 tsp (1g) salt

1 cup (90g) rolled oats

6 tbsp (85g) unsalted butter - cold and cut into 1/2 inch pieces

3/4 cup (181g) buttermilk

1 egg - separate the egg white and yolk

1/2 cup (100g) chunky peanut butter

1 cup (178g) mini semi-sweet chocolate chips

2 tbsp (32g) raw sugar - turbinado (optional)

Peanut Butter Chocolate Scones Step-By-Step Directions

1) Preheat oven to 400 degrees (F).

2) In a mixing bowl, combine flour, brown sugar, baking soda, baking powder, salt, and rolled oats. Add the pieces of cold butter. Using a pastry cutter or your fingers, cut or rub the butter into the dry ingredients. The mixture should be the consistency of sand, and it's okay if you have a few small chunks of butter. Set this bowl aside.

3) In another mixing bowl, whisk together the egg yolk and buttermilk.

4) Grab the bowl with the dry ingredients and make a well in the middle. Pour the wet ingredients in the well and then add the peanut butter. With your hands, mix and knead the dough just until it comes together. Don't overwork the dough. Add in mini chocolate chips and mix in gently.

5) Place the dough onto the prepared baking sheet and shape it into one large circle, about 8 inches in diameter, and about 1 1/2 inches high.

6) Optional, but recommended. Whisk the egg white. Brush the top of the scones with the egg wash and then sprinkle with raw sugar on top.

7) Cut the dough into 8 wedges but don't separate the wedges. Bake for 18-22 minutes, rotating the baking sheet halfway through baking. Once a toothpick comes out with none or just a few crumbs, the scones are done.

8) Let cool for a few minutes and then re-slice the scones where the score marks are, and separate them. Serve warm for a delightful experience.

Peanut Butter Chocolate Scones Sweet Notes

If you don't have chunky peanut butter on hand, crush up 1-2 tbsp of peanuts and add them to your peanut butter. The texture of the crushed peanuts really adds a difference

If you don't have raw sugar, feel free to sprinkle granulated sugar on top of the scone instead

Recipe adapted from Baked Elements