Chocolate Chip Peanut Butter Scones – soft, tender, and delicious, these scones will please chocolate peanut butter lovers of all ages!
If you’ve been visiting my site for very long, you know that I am a big fan of chocolate and peanut butter. I am also pretty much in love with scones. It was only a matter of time before I combined the two into one spectacular recipe. And yes, these scones are spectacular!
I was wishing I made a double batch, because my family devoured every crumb of these tasty scones!
Scones are simple to make, just be sure you don’t overwork the dough. For these scones, you cut the peanut butter in with the butter. I use this pastry cutter, and it works like a charm.
I used creamy peanut butter because that’s what I had on hand, but crunchy will work fine. The glaze won’t be as smooth (obviously), but you will have a yummy crunch.
Mini chocolate chips work perfectly for this recipe. They spread evenly throughout the whole scone, making sure you get plenty of chocolate in every bite. And of course I’m all about having plenty of chocolate!
Every bite of these peanut butter scones is heavenly. I’m drooling just thinking about them!
Chocolate Chip Peanut Butter Scones
Decadent peanut butter scones with chocolate chips and a peanut butter glaze. Whisk together the flour, sugar, baking powder, and salt in a large mixing bowl. Cut in the butter and peanut butter. In a small bowl, whisk together the egg, sour cream, milk, and vanilla. Add to the dry ingredients with the chocolate chips and stir gently till barely combined. Pat the dough together in the bowl, then dump out onto a floured counter. Pat the dough into an 8" circle. Cut into 8 wedges, and place 1" apart on silpat lined or lightly greased cookie sheets. Bake at 400° for about 12 minutes or till golden brown. For glaze: Whisk together ingredients and add enough milk to make a thin icing. Place in a ziplock bag and snip the corner. Squeeze the glaze on top of the warm scones. Recipe inspired by Averie CooksChocolate Chip Peanut Butter Scones
Ingredients
Instructions
Notes
Other tasty scone recipes to try:
White Chocolate Raspberry Scones
Denise
January 24, 2019 at 11:49 amDelicious! And so easy to make. I will never buy scones again! Thannks for the recipe!
Kara Cook
March 16, 2019 at 9:49 pmSo glad to hear it! Now you can spend all that money you’ll save for something fun. 😉
Sommer
January 2, 2019 at 11:34 amI could eat these all day long!
Kara Cook
March 16, 2019 at 9:49 pmOh yes, me too! But I try to restrain myself. 😉
lauren
January 2, 2019 at 8:29 amPeanut butter and chocolate make the BEST combination!
Alli
January 2, 2019 at 6:50 amWe love scones and this recipe was seriously amazing. The kids are addicted!
Aimee Shugarman
January 2, 2019 at 6:18 amThese scones are delicious and paired perfectly with my morning coffee this week!
Kristyn
January 1, 2019 at 8:42 pmI love scones & I especially love the peanut butter & chocolate combination! Thanks for sharing this…my family will enjoy these!
Kerry
September 12, 2018 at 8:59 amI have a cast iron scone pan can these be made in that? If so would the temperature and time be the same?
Kara Cook
September 12, 2018 at 9:07 pmI have never tried a cast iron scone pan, so I’m not sure. I’d say you could keep the temperature the same, but watch them closely in case they bake faster. They may need less baking time. Or they may need more. Give it a try and let me know!
Vicki P
August 23, 2018 at 2:04 pmChocolate Chip Peanut Butter Scones are the BEST SCONE RECIPE I have ever made! I switched only one thing: I used Nutella in the Glaze instead of Peanut butter. Thank you for this recipe – It is a repeat recipe in my home and everyone wants a copy of it.
Kara Cook
January 7, 2019 at 11:23 amI bet they were super tasty with the Nutella – thanks for the tip!
Stephanie
August 11, 2018 at 6:44 amMade them using whole wheat white flour and creamy pb (the kind without sugar). Great recipe they turned out great. I didn’t do the regular circle with the triangles but did a big rectangle and then refrigerated it then cut it into 12 squares. I always throw scones into the fridge or freezer briefly before making to make sure the butter doesn’t get too warmed up. Perfect. They are all gone. My boys know what scones are but kept calling these cookies “I can’t believe mom made cookies for breakfast”. Lol Thanks 🙂 Fun easy recipe. I love anything PB. I will try with some oatmeal or crunchy pb next time for more texture.
Brooke
June 24, 2018 at 12:30 pmI hate baking! Followed the recipe exactly and the mix was super “mushy” (for lack of a better word) there was no way I would be able to cut into triangles. So I put it in the fridge, still didn’t firm up. I just placed the dough on the cookie sheet and baked anyway and it’s one huge cookie.
Emilie
March 4, 2018 at 2:39 pmWhat can you use in place of the sour cream besides Greek yogurt
Kara Cook
March 14, 2018 at 5:41 pmI think regular plain yogurt would work just ask well.
Kiley
December 30, 2017 at 8:58 amI tried making these and the dough was super crumbly. Do you know what I could have done wrong?
Kara Cook
March 14, 2018 at 5:41 pmIt could just be that your flour was packed a little tightly. If the dough is crumbly you can always add a bit more milk or sour cream.
Carrole
October 4, 2017 at 4:53 pmLoved these scones.
Fran
August 21, 2017 at 4:55 pmCan I use almond flour instead of regular flour?
Kara Cook
August 22, 2017 at 9:31 pmSorry, I have never used almond flour so I have no idea. Hopefully one of my other readers will have a recommendation.
Jami
August 12, 2017 at 12:26 pmThese were awesome! Everyone loved them!
Kara Cook
August 22, 2017 at 9:49 pmThanks Jami, I am so glad they were a hit at your house!
Bmanning
July 8, 2017 at 9:52 amThese are so easy and so yummy, you’ll want to make a double batch, one is not enough
Kara Cook
July 11, 2017 at 10:50 amThat’s what we usually do at my house!
Geri Freitas
April 1, 2017 at 3:58 pmThis was my first attempt with scones. I certainly choose the right recipe for my first try. OMG these are to die for. The only adjustment I made was to add 3 minutes to baking time. They weren’t brown after the 12 minutes. I couldn’t even wait for them to cool all the way. They are sooooo delicious!!
KR
February 10, 2017 at 6:43 amSeems very delicious 🙂