I’m OBSESSED with peanut butter in any form, but I get especially happy when that peanut butter is paired with chocolate. I can’t think of a single time from my childhood when someone asked me what my favorite candy was that was not some form of chocolate-peanut butter perfection. Reese’s peanut butter cups, Reese’s peanut butter cup miniatures (I swear the smaller ones are more deadly), Reese’s Bites (those were the best movie theater candy, why did they disappear?!), Peanut Butter M&Ms, Fastbreak bars, Take 5 Bars…the list was consistently chocolate and peanut butter.
So putting little tiny Reese’s cups in a batch of scones is the perfect, most natural progression, right? Thought so!
You may think you can just toss a bag of those Reese’s Minis into a batch of my basic scones, but let’s give these delights a little bit more tender, love, and care. Let’s freeze them first! Kitchens are naturally warm, and as you preheat your oven the temperature of your kitchen may rise a bit. Warm kitchen = melted and messy mini Reese’s. So just store them in the freezer after you cut them into smaller pieces until it’s time to mix them in.
It’s delicious to get that burst of salty peanut butter or sweet chocolate against a lightly sweet scone. These scones don’t need any toppings! But if toppings is your MO–like mine–stick to simple creaminess like clotted cream or whipped cream. Or go a little outside the box and serve these with some vanilla ice cream for a super unique dessert.
It’s peanut butter and chocolate perfection; inner child is happy.
- 200 grams all-purpose flour (about 1½ cups + 2 tbsp)
- 2 tsp baking powder
- ¼ tsp salt
- 50 grams ultrafine baking sugar (about ¼ cup)
- ½ cup mini Reeses, quartered (or chopped but I like the look of them quartered in a scone)
- 150-225 mL heavy whipping cream
Measure out mini Reeses and quarter with a sharp knife. Place in a glass bowl and freeze.
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, baking powder, and salt together in a medium sized mixing bowl. Add the sugar and Reeses from the freezer, 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 about ½ inch). 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 8-10 minutes (we did 9) until they have risen and are slightly browned around the edges and on top.