Peanut Butter Chocolate Chip Scones
User Reviews
4.1
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Prep Time
1 hr 15 mins
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Cook Time
15 mins
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Total Time
1 hr 30 mins
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Servings
8 scones
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Calories
575 kcal
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Course
Breakfast
Peanut Butter Chocolate Chip Scones
Description
Dry ingredients including flour, cornstarch, sugar, baking powder, baking soda, and salt are combined and cut with cold unsalted butter to create a sandy mixture. Wet ingredients consisting of heavy cream and creamy natural peanut butter are then incorporated just until the dough comes together. Milk chocolate chips are folded in before shaping the dough into a disk and chilling it for an hour or more to improve texture and rise.
Once chilled, the dough is sliced into eight wedges and baked at 400°F until firm and golden with visible cracks, an indication of a well-risen scone. The combination of peanut butter and chocolate chips lends warmth and indulgence to this baked good.
Oven temperature accuracy is important; a thermometer helps ensure the optimal 400°F for proper rise. If browning happens too quickly, loosely tent the scones with foil to prevent burning while baking thoroughly. These scones keep well and can be served with butter, jam, or enjoyed plain.
Ingredients
dry ingredients
- 2 cups all-purpose flour fluff the flour before scooping and leveling
- 1/4 cup cornstarch
- 1/2 cup granulated sugar
- 3/4 Tbsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
butter
- 1/2 cup butter cold, unsalted, cut in pieces
wet ingredients
- 1/2 cup heavy cream
- 1/2 cup peanut butter natural style, creamy
chocolate
- 1 cup milk chocolate chips
Instructions
- Line a baking sheet with parchment paper.
- Put the dry ingredients in the bowl of a food processor fitted with the blade and pulse to combine.
- Add the pieces of cold butter and pulse about 25-30 times to get the butter really incorporated in small bits. The mixture will be sandy.
- Measure out the heavy cream in a glass measuring cup and then pour in the peanut butter to make 1 cup.
- Add the wet ingredients to the processor and pulse/process just until the dough comes together in a lump or lumps.
- Turn out into a bowl and fold in the chocolate chips, then turn out onto a lightly floured surface and pat into a smooth 7-8 inch disk. Wrap with plastic and refrigerate for an hour to an hour and a half.
- Preheat the oven to 400F
- Slice the chilled dough into 8 scones with a large, sharp knife, and place on the baking sheet, leaving 2 inches between scones. Bake for about 15 minutes until the scones are firm and baked through. Look closely at the cracks in the top of the scone, if they look wet inside, bake a little longer. Don't over bake. Note: you can place the scones closer together in a ring shape if you like the sides to cook into each other, pull-apart style...this makes a softer scone.
- Let cool on a rack for a bit before devouring.
Notes
- Chill the dough for between one and one and a half hours to enhance rise and texture.
- Use an oven thermometer to ensure the oven is at the correct 400°F temperature before baking.
- If scones brown too quickly, loosely tent with foil to prevent over-browning while baking through.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8scones
Amount Per Serving
Calories 575 kcal
% Daily Value*
| Calories | 575kcal | 29% |
| Carbohydrates | 64g | 21% |
| Protein | 7g | 14% |
| Fat | 34g | 52% |
| Saturated Fat | 18g | 90% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 0.5g | 25% |
| Cholesterol | 47mg | 16% |
| Sodium | 184mg | 8% |
| Potassium | 340mg | 7% |
| Fiber | 2g | 8% |
| Sugar | 32g | 64% |
| Vitamin A | 573IU | 11% |
| Vitamin C | 0.1mg | 0% |
| Calcium | 96mg | 10% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.1
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