Breakfast RECIPES

Peanut Butter Chip Scones

Peanut Butter Chip Scones

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Serves: 13 Cooking Time: 20 min


  • 2 cups all purpose flour
  • ½ cup sugar
  • 2 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • 6 tablespoons cold butter, cubed
  • ½ cup peanut butter
  • ⅓ cup heavy cream
  • 1 egg, beaten
  • ¼ cup semi-sweet chocolate chips
  • ¼ cup peanut butter chocolate chips
  • 1 tbsp milk
  • 1 tbsp coarse sugar for dusting



Preheat your oven to 425 degrees and line a baking sheet with parchment paper.


In a large bowl, whisk together the flour sugar, baking powder, baking soda, and salt.


Cut the cold butter into the dry ingredients with a pastry cutter, or grater. If you don’t have one, you can use 2 forks or crumble the butter with the dry ingredients using your fingers.


Mix in the peanut butter, ⅓ cup heavy cream, beaten egg, and both chocolate chips until completely combined and chocolate chips are evenly distributed- Don’t overmix as the little flecks of butter are what help create fluffy scones.


Form dough into mounds (don’t compact too much-they’re supposed to look rustic and be fluffy!) and separate them leaving about 2 inches between the scones.


Brush the 1 tbsp milk over the raw scones. Sprinkle the sugar over them.


Bake for about 12 minutes, or until edges are golden brown. Let cool for five minutes before serving.

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