Peanut Butter Scones

These peanut butter scones are rich, tender homemade scones filled with peanut butter flavor, chocolate chips, and peanut butter chips with lightly crisp golden edges.

Course Breakfast

Cuisine American

Prep Time 15

Cook Time 12

Total Time 27

Servings servings

Calories 420kcal

Author Diane Gail

Ingredients

2 cups all-purpose flour
3 tablespoons granulated sugar
1 tablespoon baking powder
1/2 teaspoon salt
5 tablespoons cold butter cut in small cubes
1/4 cup peanut butter chips
1/4 cup mini chocolate chips
1 cup heavy cream
1/2 cup peanut butter peanuts and salt as only ingredients

US Customary - Metric

Instructions

Preheat the oven to 450°F (232°C) and line a baking sheet with a silicone baking mat.
Add the flour, sugar, baking powder, and salt to the bowl of a stand mixer and mix until combined.
Cut the cold butter into the dry ingredients until the butter pieces are pea-sized.
Mix in the peanut butter chips and chocolate chips until evenly distributed.
Add the heavy cream and peanut butter, mixing only until the dough comes together.
Shape the dough into an 8-inch circle and cut it into 8 wedges.
Arrange the wedges on the prepared baking sheet, spacing them slightly apart.
Bake on the middle rack for 12 minutes, or until lightly golden around the edges.
Transfer the scones to a cooling rack immediately after baking.

Notes

Handle the dough lightly: Don’t overmix or excessively handle the dough at any point while making these scones. Too much handling develops excess gluten and produces dense, tough scones instead of tender ones.
Use fully stirred peanut butter: Natural peanut butter separates easily, so stir it thoroughly before measuring to keep the dough texture consistent.
Watch closely in the oven: The bottoms and edges can darken quickly during the final few minutes in the oven.
Transfer immediately after baking: Moving them to a cooling rack right away prevents the hot baking sheet from continuing to bake the bottoms.
Store in an airtight container: These scones keep well at room temperature for up to 3 days.

Nutrition