Peanut Butter Chocolate Chip Scones

5 from 1 vote

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!

Prep Time15

Cook Time30

Cooling Time10

Total Time45

Course: Breakfast/Brunch

Cuisine: American

Keyword: chocolate scones recipe, peanut butter scones recipe

Servings:

Calories: 607kcal

Author: Bernadette

Ingredients

For the Scones

2 cups all-purpose flour
½ cup granulated sugar
1 tablespoon baking powder
½ cup unsalted butter, chopped
1 large egg
⅓ cup creamy peanut butter
¼ cup sour cream
2 teaspoons vanilla extract
1 cup milk chocolate chips

For the chocolate glaze

1 cup powdered sugar
½ 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

Cooling time is for serving warm.

Nutrition