Chocolate Chip Peanut Butter Scones

These scones are the perfect breakfast or brunch treat! They have peanut butter in the dough, as well as in the glaze, so there is a savoury bite that goes perfectly with the sweetness of the chocolate.

It’s been a wild ride over here, as my school gears up for Exam Week and my students are going to be writing Diploma exams, so I’ve been a stress case for a few weeks. Darn it, you know you care when you stress just as much about the exam as your students do!

Anything chocolate peanut butter is a staple in our house, and these were no exception. Paul gobbled them up, and I did too, because come on, it’s chocolate and peanut butter! Match made in heaven.

These scones were also very simple to make, and the original recipe, found here, did not require any changes. This is also probably going to be a short post, because I have a lot to do to prepare for my next semester!

All I can say (and all I need to), is to go make these!

Ingredients

Yield: 8 scones

For the scones:

2 c. flour
½ c. sugar
1 tbsp. baking powder
½ tsp. salt
½ c. butter, cold
1/3 c. peanut butter (I used chunky for the scones)
1 egg
¼ c. sour cream
2 tbsp. milk
2 tsp. vanilla
1 c. chocolate chips

For the glaze:

½ c. icing sugar
2 tbsp peanut butter (I used smooth for the glaze)
3-4 tsp. milk

Preheat the oven to 400°F. Line a baking sheet with parchment paper or a silpat baking mat.

In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt. With a pastry blender, cut in the butter and peanut butter until well-incorporated.

In a small mixing bowl, whisk together the egg, sour cream, milk, and vanilla. Add to the dry ingredients with the chocolate chips. Stir gently until barely combined. Pat the dough together in the bowl, then turn out onto a lightly floured surface. Form the dough into a circle about 8 inches wide.

Cut into 8 wedges, and place on the prepared baking sheet, about 1 inch apart. Bake in the preheated oven for about 12 minutes, or until golden brown.

Cool on cooling rack while making the glaze.

For the glaze, in a small bowl, whisk together the icing sugar, peanut butter, and milk to make a glaze. Add more milk for a thinner consistency, and less for thicker consistency. Put into a small icing bag, or a small ziplock bag with the corner cut. Drizzle the glaze on top of the warm scones.

Chocolate Chip Muffins

Sometimes, you just want muffins. What’s more, is that sometimes you just want chocolate chips. This recipe was the combination of both of those wants. I woke up this morning, knowing that it’s cold out and snow is on the ground, and I wanted something comforting. What’s more comforting than a chocolate chip muffin?

Also, I’m a sucker for chocolate. It’s a curse, I know. I found this recipe here, and I followed the recipe to a T. Not going to lie, I shouldn’t have. The recipe says that it yields 12 muffins. However, maybe the original author has a magic deep muffin pan with large spaces, because my twelve muffins baked together. A lot. I was a little sad, and if I make them again (which I’m sure I will because although they didn’t look nice, they tasted divine) I’m definitely going to put less batter in each muffin cup. I think you could actually get two dozen muffins instead of just one dozen if you proportion the batter properly. Oh well, live and learn.

To be honest, these pictures are from the second go-round making these muffins. I was so displeased with the look of the first batch that I refused to add a picture from that batch, but be confident that I also make mistakes in my kitchen!

These muffins were still delicious. They were fluffy, soft, and perfectly moist (and very gooey when still warm!). They were also extremely easy to make, and are made with pantry staples (if you are like me and consider chocolate chips a pantry staple). These muffins are able to be whipped up in no time, and satisfy all cravings of a chocolate chip lover, as well as a muffin lover. Enjoy them!

Ingredients

Yield: 2 dozen small muffins or 1 dozen huge muffins

2½ c. flour
1 tbsp. baking powder
1 tsp. baking soda
½ tsp. salt
½ c. butter, melted and cooled
1 c. sugar
2 eggs
1 c. milk or buttermilk
1 tbsp. vanilla
1½ c. chocolate chips

Preheat oven to 425°F. Line a muffin tin with paper liners, spray with cooking spray, or brush with cake release. Set aside.

In a large bowl, whisk together the flour, baking powder, baking soda, salt, and chocolate chips. Set aside.

In a medium bowl, combine the butter, sugar, eggs, milk, and vanilla. Whisk until combined. Add the wet ingredients to the dry ingredients, and fold together.

Scoop batter into prepared muffin tins (again, use large scoops of batter for large muffins, and smaller scoops of batter for smaller muffins).

Bake in preheated oven for 5 minutes. After the first five minutes, reduce the oven temperature to 375°F, and bake for an additional 12-15 minutes, or until a toothpick inserted into the tops of the muffins comes out clean.