Peanut Butter Chocolate Chip Scones 2


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It’s no secret that I love scones. Especially Panera scones—the Strawberries & Cream and the Triple Berry scones are out of this world. So tender, crumbly, and sweet. Oh, so sweet!! I’d jump for joy if I made scones that even remotely resembled Panera scones. There’s just something about them. Take for example, this gorgeous Cinnamon Chip Scone from Panera. I’ll master these beauties one day. Practice makes perfect!!

Cinnamon Chip Scone by Panera Bread l Peanut Butter Chocolate Chip Scones l Love.Bake.Read

What kind of scones did I make, you ask? Well, I made fantastic Peanut Butter Chocolate Chip Scones, and they really hit the sweet spot. I’ve made them once before and loved them just as much then. The last time I made them, I took some to work and my co-workers loved them. That’s saying something, right?!

Peanut Butter Chocolate Chip Scones l Love.Bake.Read

I love that these scones are made using a food processor. Genius! The dough was super easy to work with, and you really just can’t beat that. The scones were perfectly tender and puffed up nicely! Pair them with a strong latte or glass of milk and you have the perfect afternoon snack. Yessss, please!

Peanut Butter Chocolate Chip Scones l Love.Bake.Read

Peanut Butter Chocolate Chip Scones

Yields 16 small scones

Ingredients

For the scones

  • 1 cup + 2 tbsp. milk or half & half
  • 1 tsp. vanilla extract
  • 3 cups all-purpose flour
  • 1 tbsp. baking powder
  • ½ tsp. salt
  • ¼ cup sugar
  • 10 tbsp. cold unsalted butter—cut into slices
  • 4 tbsp. creamy peanut butter
  • ½ cup chocolate chips (regular or mini)

For the peanut butter drizzle

  • ¼ -1/3 cup creamy peanut butter—gently melted in the microwave

Directions

For the scones

Preheat the oven to 400 degrees and line a baking sheet with parchment paper.

In a small cup or bowl, mix the milk and vanilla extract together. Set aside.

To the bowl of a food processor, add the flour, baking powder, salt, and sugar and pulse a few times to combine. Add the butter and peanut butter and pulse until only pea-sized clumps remain and the mixture looks like wet sand.

Add in the chocolate chips. Turn on the food processor and slowly pour the milk mixture through the pour hole until the mixture just comes together into a small ball. Do not over-mix.

Gently remove the dough and pide it into quarters. Pat each quarter of dough into a circle, and then cut each circle into 4 triangles. Place each scone an inch apart on the prepared baking sheet.

Bake for 18 minutes, or until lightly golden on top. Cool on wire rack for a few minutes.

For the peanut butter drizzle

Gently drizzle the melted peanut butter over top of each scone.

Store leftover scones in an airtight container at room temperature.

Psst! You might also enjoy these Cinnamon Scones with Cream Cheese Icing I made a few months back.

Cinnamon Scones with Cream Cheese Icing l Peanut Butter Chocolate Chip Scones l Love.Bake.Read

Source

Baking Bites

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