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!


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!


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.


Ham and Cheese Scones

These are the perfect brunch food! I couldn’t believe how good they were, and Paul gave the big thumbs up as well. Let’s just say, an hour after I made them, only three scones were left! (Granted, I had two because they were so good, but still!)

Make these! The ham and cheese pair perfectly, and I didn’t add anything except a little butter to serve with. These scones are light, fluffy, and perfectly flaky. They actually reminded me of a biscuit, because of how similar they were. The only part of the recipe I changed is that when I went to the store to pick up some ham, I forgot to pick up the green onions found in the original recipe. I’m sure they would have added the perfect touch to these already-amazing scones, however, I didn’t really miss them, and I’m pretty sure Paul didn’t either.

I’m calling it. These scones are a major brunch win!


Yield: 8 scones

2 c. flour
1 tbsp. sugar
1 tbsp. baking powder
½ tsp. garlic powder
½ tsp. kosher or coarse salt
½ c. butter, cold and cut into cubes
¾ c. buttermilk (or milk with a splash of vinegar or lemon juice added)
1 c. shredded cheddar cheese
1/3 c. diced ham
2 tbsp. chopped fresh chives or green onion (optional)

Preheat oven to 425°F. Line a baking tray with parchment paper and set aside.

In a large bowl, whisk together the flour, sugar, baking powder, and salt. Add in the butter, and cut in with a pastry blender until mixture resembles coarse crumbs, approximately the size of peas.

Stir in the buttermilk, ham, cheese, and chives until a soft dough forms. Turn the dough out onto a lightly floured surface, and knead 3-4 times until the dough comes together cohesively. Don’t over-handle, or the butter will begin to melt.

Using a rolling pin, or your hands, press the dough into a circle about 1 inch thick. Cut into 8 wedges.

Transfer the dough wedges to the prepared baking tray, and bake in the preheated oven for 18-20 minutes, or until lightly browned and firm to the touch.

Serve immediately with butter.

Double Chocolate Biscotti

Well, ladies and gents, I did warn you that more biscotti was coming.

It’s so simple to make, and it yields such high results! It’s a perfectly crisp little cookie, and then you dunk it in your favourite morning beverage, and it becomes the best morning snack (or mid-afternoon snack… or after-dinner snack… Let’s just say it goes well at any time of the day!)

I found this double chocolate biscotti recipe from Pinterest, and the original recipe is here. With a blog name like “Chocolate, Chocolate and More”, I knew we were going to be on to something good.

I still can’t believe how easy biscotti is to make! This dough took me ten minutes, tops, to whip together. It had to bake for longer than it take to make the dough! I call that an easy recipe. The only difference I made is swapped the dark cocoa powder for regular, because I was all out of dark. Not much of a difference, though, because it was still double chocolate to me!

So, the verdict about these biscotti is… go make them! What are you waiting for?

Happy Baking, and Happy December!


Yield: Approx. 20 biscotti

6 tbsp. butter, softened
1 c. sugar
2 eggs
¼ tsp. vanilla
2 c. flour
½ c. cocoa powder (dark or regular works)
1 tsp. baking soda
1 tsp. salt
1 c. chocolate chips (I used semi-sweet)

Preheat oven to 350°F, and line a baking sheet with parchment paper.

In the bowl of a mixer fitted with the paddle attachment, cream together the butter and sugar. Add in the eggs, one at a time, mixing after each addition. Add the vanilla, and combine again.

In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt. Add to the wet ingredients in three additions, mixing after each addition. Fold in the chocolate chips.

Form into a log, about 12 inches by 4 inches. Place dough log onto baking sheet, and bake in preheated oven for 30 minutes.

Remove from oven, let sit for five minutes, then cut into slices, and place cut side down. Bake for 8 minutes, then turn cookies and bake for an additional 5 minutes.

Cool completely on a cookie rack, and store in an airtight container. Serve with a warm beverage (tea, coffee, hot chocolate), and dunk away!

Eggnog Scones

Firstly, I have not been posting on a regular basis, and I am sorry! Starting a new job in September, juggling all of these new commitments and time crunches… I apologize indeed! Life has still been a little crazy here in our neck of the woods.

Also, I told you I was on an eggnog kick. Therefore, these seemed perfect! Besides, Paul and I love scones. I think they are a perfect breakfast treat. They are usually very quick to whip up, don’t take too long in the oven, and always yield good results.

I wasn’t disappointed by these eggnog scones, either. I found the recipe here, after a short search on Pinterest. I was looking for a recipe I could make without going to the store, and this one delivered. Paul was definitely overexcited to have an eggnog scone for breakfast.

They are soft and flaky, and the glaze just puts them right over the top. Delicious. Paul also made his own eggnog spice for when he indulges, and instead of sprinkling the tops with cinnamon, I used his eggnog spice. So good! They also made my house smell heavenly. In my opinion, you really can’t beat the taste and smell of eggnog (but you all know how much of a sweets person I am!)

I really don’t have much else to say, except go make these!


Yield: 8 scones

For the scones:

2¼ c. flour
½ tsp. salt
¾ tsp. cinnamon
¾ tsp. nutmeg (or 1½ tsp. eggnog spice)
1/3 c. sugar
½ c. butter, cold
1/3 c. eggnog
1 egg
¼ c. sour cream
½ tsp. vanilla

For the glaze:

1 c. icing sugar
2 tbsp. eggnog
½ tsp. vanilla
Eggnog spice or cinnamon, for dusting

Preheat the oven to 400°F. Line a baking tray with parchment paper, and set aside.

In a large mixing bowl, whisk together the flour, salt, spices, and sugar. Cut the butter into small pieces, add it to the dry ingredients and mix with your hands or a pastry blender until the mixture is coarse and only small, pea-sized chunks of butter remain.

In a medium mixing bowl, whisk together the egg, eggnog, sour cream, and vanilla. Pour over the dry ingredients, and mix with a spatula or your hands, until a dough forms.

Transfer the dough to the prepared baking sheet, and pat down into a circle about one inch thick. Cut the dough into 8 sections. (I used a pizza wheel.)

Bake for 15 minutes in the preheated oven. Remove from the oven, re-cut the scones, and pull them apart slightly. Bake for an additional 5-10 minutes, until they are golden.

Allow the scones to cool before adding the glaze.

To make the glaze, whisk together the icing sugar, eggnog, and vanilla into a smooth, somewhat runny (but not too runny) consistency. Add more eggnog if the glaze is too thick.

Drizzle the glaze generously over the scones, and dust with cinnamon or eggnog spice.