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)
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.