This post is sponsored in conjunction with ChristmasSweetsWeek. I received product samples from sponsor companies to aid in the creation of the ChristmasSweetsWeek recipes. All opinions are mine alone. These sweet Peanut Butter Chocolate Chip Scones are made with creamy peanut butter, milk chocolate chips, and topped with a chocolate glaze. They are perfect for Christmas morning!
Welcome to day 4 of #ChristmasSweetsWeek 2018 hosted by Terri from Love and Confections and Christie from A Kitchen Hoor’s Adventures! You can read all about this weeks giveaway sponsors here.
I adapted this recipe from Averie Cooks Peanut Butter Chocolate Chip Scones because they sound and taste perfect for Christmas morning. My picky kid asked me to make them again after her first bite! Full of milk chocolate chips in a peanut butter scone topped with a sweet chocolate glaze, they are so good!
But seriously, though, what are scones? We don’t really do scones here in Northeast PA, at least not anyone I know. A traditional British scone is a lightly sweetened biscuit like cake made with flour and baking powder, sometimes with fruit added. In the U.S. more butter is used and add-ins like chocolate are popular. The American versions are usually cut into triangles while British scones are round.
How to make Peanut Butter Chocolate Chip Scones
In a mixing bowl, combine flour, sugar, and baking powder. Chop butter into small pieces. I don’t even use a cutting board, I just chop it with a butter knife right on the wrapper.
Add the chopped butter to the flour mixture and knead with clean hands until only small pieces of butter remain.
I used #ChristmasSweetsWeek sponsor Cabot’s butter
and sour cream in this recipe,
along with Dixie Crystals granulated and powdered sugar in this recipe.
In another bowl, combine an egg, creamy peanut butter, sour cream, and vanilla. Whisk until smooth. Also, can somebody tell my husband not to refrigerate peanut butter? Pour the mixture over the flour mixture.
Stir to combine into a dough with a spoon or soft-tipped spatula. If the mixture seems to dry and doesn’t come together, add more sour cream, a household teaspoon full at a time, until a dough is formed. Fold in the chocolate chips.
Turn the mixture out onto a floured counter-top and shape into a circle about 8 inches around and two inches high. Cut the dough into 8 equal triangles. I don’t do even too well.
I ended up cutting that large pieces into two before baking. Use a spatula to place the slices two inches apart on a baking sheet lined with a silicone baking mat or parchment paper.
Bake in a 400 degree F oven for 12-15 minutes, or until lightly golden and a toothpick inserted into the middle of a scone comes out clean.
Let the scones cool for a few minutes before transferring to a cooling rack. Top with chocolate drizzle before serving. Chocolate drizzle recipe is in the recipe card below. I served them still slightly warm, but room temperature is fine, too.
Looking for more sweet baked goods recipes? Here are just a few:
Read on after the printable Peanut Butter Chocolate Chip Scones recipe to see all the other #ChristmasSweetsWeek recipes shared today!
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Peanut Butter Chocolate Chip Scones
Ingredients
For the Scones
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 cup unsalted butter, chopped
- 1 large egg
- 1/3 cup creamy peanut butter
- 1/4 cup sour cream
- 2 teaspoons vanilla extract
- 1 cup milk chocolate chips
For the chocolate glaze
- 1 cup powdered sugar
- 1/2 cup milk chocolate chips
- 4 tablespoons heavy cream or milk
Instructions
For the scones:
- Preheat the oven to 400 degrees F. Line a baking pan with a silicone baking mat or parchment paper.
- In a mixing bowl, combine flour, sugar, and baking powder.
- Chop butter into small pieces. Add the chopped butter to the flour mixture and knead with clean hands until only small pieces of butter remain.
- In another bowl, combine the egg, creamy peanut butter, sour cream, and vanilla. Whisk until smooth. Pour the mixture over the flour mixture.
- Stir to combine into a dough with a spoon or soft-tipped spatula. If the mixture seems to dry and doesn’t come together, add more sour cream, a household teaspoon full at a time, until a dough is formed. Fold in the chocolate chips.
- Turn the mixture out onto a floured counter-top and shape into a circle about 8 inches around and two inches high. Cut the dough into 8 equal triangles.
- Use a spatula to place the slices two inches apart on the baking sheet.
- Bake for 12-15 minutes, or until lightly golden and a toothpick inserted into the middle of a scone comes out clean.
- Let the scones cool for a few minutes before transferring to a cooling rack. While the scones are cooling, prepare the chocolate drizzle.
For the chocolate drizzle:
- Combine the chocolate chips and cream in a small pot over very low heat. Whisk constantly until the chocolate is completely melted. Whisk in the powdered sugar, about a quarter at a time, until fully combined.
- Drizzle over the scones, stirring the chocolate mixture vigorously if it becomes hard to drizzle.
- Serve warm or at room temperature. Store in a container on the counter for a day or two. Can be reheated in the microwave for 20-30 seconds a scone.
Notes
Nutrition
#ChristmasSweetsWeek recipes:
Beverages:
Puerto Rican Coquito from A Kitchen Hoor’s Adventures
Frozen Salted Caramel White Russians from Blogghetti
Gingerbread Salted Caramel Coffee Martini from Daily Dish Recipes
Hot Buttered Caramel Apple Cider Mix from Tip Garden
Salted Caramel Martini from April Golightly
Slow Cooker Salted Caramel Hot Chocolate from Cheese Curd in Paradise
Breakfast:
Chocolate Hazelnut Doughnuts from Kate’s Recipe Box
Cranberry Eggnog Quickbread from Jonesin’ For Taste
Cranberry Orange Bread from Juggling Act Mama
Eggnog Cinnamon Rolls from Moore or Less Cooking
Eggnog Cinnamon Roll Donuts from Strawberry Blondie Kitchen
Candies:
Chocolate Marshmallow Fudge from Cookie Dough and Oven Mitt
Cranberry Eggnog Fudge from Sweet Beginnings
Snickerdoodle Fudge from Culinary Adventures with Camilla
Desserts:
Chocolate Covered Cherry Cookies from Seduction In The Kitchen
Chocolate Espresso Mousse from Karen’s Kitchen Stories
Cranberry Champagne Cupcakes from Our Good Life
Eggnog Gelato from The Redhead Baker
Festive Coconut Macaroons from For the Love of Food
Gingerbread Latte Cupcakes with Coffee Buttercream from Love and Confections
Peppermint Pattie-Stuffed Chocolate Cake Mix Cookies from Platter Talk
Peppermint Red Velvet Macarons from The Crumby Kitchen
Rum Spiked Eggnog Cupcakes from Hezzi-D’s Books and Cooks
Salted Caramel German Chocolate Dessert Shooter from Take Two Tapas
White Christmas Cupcakes with White Chocolate Peppermint Buttercream from Family Around the Table
White Chocolate Cranberry Coffee Cake from Who Needs A Cape?
Thank you ChristmasSweetsWeek Sponsors: Dixie Crystals, Cabot Cheese, Lorann Oils & Flavors, Torani, Joyjolt, and Sweets & Treats Boutique for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for ChristmasSweetsWeek recipes. All opinions are my own.
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