Recipe: Peanut Butter Chocolate Chip Scones

I’m a peanut butter addict. It’s a well-established fact with plenty of evidence taking over my pantry (at any one time there are at least four different jars of peanut butter on my shelf). A scone incorporating peanut butter was a foregone conclusion as soon as I decided to start experimenting with scone flavors and recipes, and there is no way I’m stopping at only one 😉

Peanut Butter Chocolate Chip Scones

Peanut Butter Chocolate Chip Scones

This recipe is the easiest way to add that addictive combination of peanut butter and chocolate to a scone. Chocolate chip scones are a common flavor at bakeries and tearooms, but I have yet to see a peanut butter chip added to a scone. Maybe a taste of these will change their minds? Because these scones need to happen. Every day.

I don’t know where to begin in describing these, other than basically imagine a peanut butter cup in a cream scone and you’ll know you’ve arrived in heaven. Peanut butter chips have a slight sweetness to them that combines with semisweet chocolate to sweeten a slightly savory scone. My opinion of plain scones is that they are often too sweet, so my go-to cream scone recipe uses very little sugar.

Peanut Butter Chocolate Chip Scones

Peanut Butter Chocolate Chip Scones

All the great elements of my basic cream scones–the light yet sturdy texture, the balance of sweet and salt, the noticeable rise, the melt-in-your-mouth creaminess–are here, with the irresistibility of peanut butter and chocolate. Believe it or not, I don’t think clotted cream is a requirement with these scones (though it will never hurt a scone to add it, particularly when drinking tea) as they are practically a dessert rather than a tea time treat. But milk, whether in your tea or in an accompanying glass, is a must.

Peanut Butter Chocolate Chip Scones

Peanut Butter Chocolate Chip Scones

Peanut Butter Chocolate Chip Scones

Ingredients

  • 200 g self-raising flour
  • 1/4 tsp salt
  • 50 g ultrafine baking sugar
  • 150-200 mL heavy whipping cream (always start with the lower amount)
  • 1/4 cup peanut butter chips
  • 1/4 cup semisweet chocolate chips

Preheat oven to 220°C (450°F). Place rack as high as possible in oven. Line a baking tray with parchment paper and set aside.
Sift flour and salt together in a medium sized mixing bowl. Add the sugar and chips, mixing until well distributed.
Add 150 mL cream then work in by hand by rubbing in the cream trying to incorporate as much air as possible until fully mixed. DO NOT OVERMIX. If the mix is too dry, now add the extra cream until the dough is wet enough to hold together.
Place dough on a heavily floured surface and knead a couple of times until relatively smooth. Pat down to desired height (we did 1 cm as usual). Cut out 5 cm circles with a crimped scone cutter and place on the baking tray. HINT: dip the cutter in flour before cutting out each scone. Knead the extras back together and repeat until most of the dough is used up.
Bake for 6-8 minutes (we did 8) until they have risen and are slightly browned around the edges and on top. Hide leftovers from family members as they will be devoured on sight. Or immediately begin making another batch.

Peanut Butter Chocolate Chip Scones

Peanut Butter Chocolate Chip Scones

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