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 😉
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.
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
- 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