Peanut Butter Chocolate Chip Scones with Peanut Butter Glaze
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4.9
21 reviews
Excellent
Peanut Butter Chocolate Chip Scones with Peanut Butter Glaze
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đĽđŤâ¤ď¸ Flavorful scones that aren't dry and are easy to make with simple ingredients in under 30 minutes. No mixer required! The perfect breakfast, snack, or dessert!
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Ingredients
Scones
- 2 cups all-purpose flour
- ½ cup granulated sugar
- 1 tablespoon baking powder
- pinch salt optional and to taste
- ½ cup unsalted butter cold (1 stick)
- 1 large egg
- â cup creamy peanut butter
- Âź cup sour cream lite is okay; Greek yogurt may be substituted
- 2 teaspoons vanilla extract
- 1 cup semi-sweet mini chocolate chips
Glaze
- ½ cup creamy peanut butter
- 1 cup confectionersâ sugar
- about 2 to 3 tablespoons milk or cream
Instructions
- Preheat oven to 400F. Line a baking sheet with a Silpat or parchment; set aside.
- Scones â In a large bowl, add 2 cups flour, granulated sugar, baking powder, optional salt, and whisk to combine.
- Add the butter, and with a pastry cutter or two forks, cut the butter in. You can use a food processor, but I find not having to wash it is a big time-saver. I smoosh the butter with forks and when itâs the size of large marbles, I use my hands and knead it in. It will feel like semi-wet, cool sand. Some larger pea-sized butter clumps are okay; set bowl aside.
- In a small bowl, add the egg, 1/3 cup peanut butter, sour cream, vanilla, and whisk to combine until smooth.
- Pour wet mixture over dry, and fold until just combined with a soft-tipped spatula; donât overmix or scones will be tough. If dough seems very crumbly or isnât coming together, add sour cream, 1 tablespoon at a time, until moist enough to come together.
- Add the chocolate chips and fold to combine.
- Turn dough out onto a Silpat  or clean, lightly floured work surface and with lightly floured hands or a spatula, pat dough into an 8-inch round, approximately 2 inches high.
- With a large knife, slice round into 8 equal-sized wedges.
- Using a flat spatula or pie turner, transfer wedges to prepared baking sheet spaced at least 2-inches apart. Do not crowd because scones puff and spread while baking.
- Bake for about 12 to 15 minutes, or until scones are very lightly golden and cooked through. They set up more as they cool; itâs critical not to overbake or scones will be dry. A toothpick inserted in the center should come out clean or with a few moist crumbs, but no batter. Because theyâre baking in quite a hot oven, watch them closely starting after about 11 minutes to ensure the bottoms arenât getting too browned.
- Allow scones to cool on baking tray for about 5 minutes before removing and transferring to a rack to finish cooling. While the scones cool, make the glaze.
- Glaze â In a medium, microwave-safe bowl, add 1/2 cup peanut butter and heat for 30 seconds to soften.
- Add the confectionsâs sugar, 2 tablespoons cream, and whisk together until smooth. Depending on desired consistency, you may need to play with the cream and sugar ratios slightly.
- Evenly drizzle the glaze over the scones before serving or frost them like a frosted sugar cookie, which I prefer. If you drizzle the glaze, youâll likely have extra. It will keep airtight in the fridge for up to 1 month; reheat gently in micro before using again. Scones are best fresh, but will keep airtight at room temperature for up to 3 days. Iâm comfortable storing glazed items at room temperature, but if youâre not, glaze only the scones you plan to consume immediately; I donât recommend refrigerating scones because theyâll dry out.
- Adapted from The Best Glazed Mixed Berry Scones
Notes
- Storage: Leftovers will keep fresh in an airtight at room temperature for up to 3 days.Â
Nutrition Information
Show Details
Serving
1serving
Calories
718kcal
(36%)
Carbohydrates
74g
(25%)
Protein
15g
(30%)
Fat
41g
(63%)
Saturated Fat
18g
(90%)
Polyunsaturated Fat
5g
Monounsaturated Fat
15g
Trans Fat
1g
Cholesterol
150mg
(50%)
Sodium
327mg
(14%)
Potassium
418mg
(12%)
Fiber
5g
(20%)
Sugar
42g
(84%)
Vitamin A
587IU
(12%)
Vitamin C
0.1mg
(0%)
Calcium
159mg
(16%)
Iron
5mg
(28%)
Nutrition Facts
Serving: 8medium/large scones
Amount Per Serving
Calories 718 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 718kcal | 36% |
| Carbohydrates | 74g | 25% |
| Protein | 15g | 30% |
| Fat | 41g | 63% |
| Saturated Fat | 18g | 90% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 15g | 75% |
| Trans Fat | 1g | 50% |
| Cholesterol | 150mg | 50% |
| Sodium | 327mg | 14% |
| Potassium | 418mg | 9% |
| Fiber | 5g | 20% |
| Sugar | 42g | 84% |
| Vitamin A | 587IU | 12% |
| Vitamin C | 0.1mg | 0% |
| Calcium | 159mg | 16% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
21 reviews
Excellent
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