EPIC PEANUT BUTTER CHOCOLATE CHIP SCONES
Steps:
- Line a baking sheet with parchment paper.
- Put the dry ingredients in the bowl of a food processor fitted with the blade and pulse to combine.
- Add the pieces of cold butter and pulse about 25-30 times to get the butter really incorporated in small bits. The mixture will be sandy.
- Measure out the heavy cream in a glass measuring cup and then pour in the peanut butter to make 1 cup.
- Add the wet ingredients to the processor and pulse/process just until the dough comes together in a lump or lumps.
- Turn out into a bowl and fold in the chocolate chips, then turn out onto a lightly floured surface and pat into a smooth 7-8 inch disk. Wrap with plastic and refrigerate for an hour to an hour and a half.
- Preheat the oven to 400F
- Slice the chilled dough into 8 scones with a large, sharp knife, and place on the baking sheet, leaving 2 inches between scones. Bake for about 15 minutes until the scones are firm and baked through. Look closely at the cracks in the top of the scone, if they look wet inside, bake a little longer. Don't over bake. Note: you can place the scones closer together in a ring shape if you like the sides to cook into each other, pull-apart style...this makes a softer scone.
- Let cool on a rack for a bit before devouring.
CHOCOLATE CHIP PEANUT BUTTER SCONES
Decadent peanut butter scones with chocolate chips and a peanut butter glaze.
Provided by Kara
Categories Bread- Muffins and Scones
Time 27m
Number Of Ingredients 15
Steps:
- 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.
Nutrition Facts : Calories 488 calories, Carbohydrate 59 grams carbohydrates, Cholesterol 59 milligrams cholesterol, Fat 26 grams fat, Fiber 3 grams fiber, Protein 9 grams protein, SaturatedFat 13 grams saturated fat, ServingSize 1, Sodium 509 milligrams sodium, Sugar 30 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 11 grams unsaturated fat
CHOCOLATE FILLED PEANUT BUTTER SCONES
Make and share this Chocolate Filled Peanut Butter Scones recipe from Food.com.
Provided by OceanIvy
Categories Scones
Time 32m
Yield 16 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 375°.
- In large bowl, combine the the flour, brown sugar, baking powder and salt.
- Cut butter into 1/2-inch cubes and drop them over flour mixture.
- With pastry blender or two knives used like scissors, cut butter until resembles coarse crumbs.
- In a small bowl, stir the peanut butter, milk, eggs and vanilla extract.
- Add peanut butter mixture to flour mixture and knead until combined.
- Knead in peanuts and pat dough out into a 1/2-inch thickness on cutting board.
- With a floured 2-1/2 inch to 3 inch diameter crinkled round biscuit cutter, cut rounds from the dough.
- Gather the scraps together and repeat until all dough is used and there are 16 rounds.
- Put 8 rounds on an ungreased baking sheet.
- Top each round with piece of the chocolate and one of the remaining circles of dough.
- Press edges gently to seal.
- Bake 17-19 minutes or until lightly browned.
- Transfer baking sheet to a wire rack and cool 5 minutes.
- With spatula, transfer the scones to the wire rack to cool.
CHOCOLATE-PEANUT BUTTER SCONES
This is a butterless(!) peanut butter scone recipe that is really simple and delicious. No dough rolling or cutting involved. Also wonderful with fresh blueberries instead of candy chips, or any fruit.
Provided by Vaiva Razgaitis
Categories Bread Quick Bread Recipes Scone Recipes
Time 25m
Yield 12
Number Of Ingredients 7
Steps:
- Preheat the oven to 425 degrees F (220 degrees C).
- Combine flour, chocolate chips, peanut butter chips, sugar, baking powder, and salt in a bowl. Gently stir in heavy cream using a fork until dough holds together and is not sticky, being careful not to over mix.
- Scoop batter onto a baking sheet using a 1/2-cup scoop.
- Bake in the preheated oven until golden brown, about 15 minutes.
Nutrition Facts : Calories 268.1 calories, Carbohydrate 30.4 g, Cholesterol 34 mg, Fat 14.3 g, Fiber 1 g, Protein 5.1 g, SaturatedFat 9.8 g, Sodium 216.2 mg, Sugar 12.3 g
CHOCOLATE PEANUT-BUTTER SCONES
These were adapted from a recipe for "Double Chocolate Scones" but we had some peanut-butter chips lying around so we used those. I think they made it taste better. If you want to make "Double Chocolate Scones," just substitute chocolate chips for the peanut-butter chips.
Provided by cupcakestargrl
Categories Scones
Time 25m
Yield 8-10 scones
Number Of Ingredients 11
Steps:
- In a large bowl, stir together flour, cocoa powder, brown sugar, baking powder, baking soda, and salt. Using a pastry blender or two butter knives, cut in margarine until mixture resembles coarse crumbs. Make a well in the middle of the dry ingredients; set aside.
- Separate the egg yolk from the whites. Set the whites aside and beat the yolk in a separate bowl. Combine the yogurt with the yolk; pour into the well in the dry ingredients. Add peanut-butter chips. Stir mixture till moistened. Add the milk if your dough resembles a pile of crumbs.
- On a lightly floured surface, gently knead dough. Do not over-knead the dough. Knead until your dough is smooth (about 10-12 strokes). Place dough on an ungreased baking sheet (I used a pizza sheet) and pat into a 9-inch circle. Score the top of the circle into eighths. This is to make it easier to cut later.
- Bake in a 350° oven for about 25-30 minute or until a toothpick inserted into the very center (where all of the scoring lines cross) comes out clean. Let cool for about 5 min., then remove from baking sheet. Place on a wire rack and finish cutting the wedges. Serve warm.
Nutrition Facts : Calories 342, Fat 16.9, SaturatedFat 4.5, Cholesterol 30.4, Sodium 432.1, Carbohydrate 41.5, Fiber 2.5, Sugar 14.6, Protein 7.8
CHOCOLATE CHIP SCONES WITH PEANUT BUTTER GLAZE
These are fabulous! This one came from a "the farmgirl's dabbles" blog. They're super quick and the flavor is out of this world. Chocolate and peanut butter???!!!??? YUM!
Provided by Realtor by day
Categories Scones
Time 23m
Yield 8 scones, 8 serving(s)
Number Of Ingredients 15
Steps:
- for the chocolate chip scones:
- Preheat oven to 425°. Line a baking sheet with parchment paper. In a bowl, stir together flour, brown sugar, baking powder, baking soda, and salt.
- With a pastry blender or two knives, cut in butter until mixture resembles coarse meal. Stir in chocolate chips. Make a well in the center and add buttermilk, vanilla and egg. Stir just until combined, taking care to not overmix.
- Transfer dough to a lightly floured work surface and knead 5 or 6 times. Pat into an 8'' circle and cut into 8 wedges. Transfer to prepared baking sheet, about 1-1/2'' apart. Brush each wedge of dough lightly with milk. Then bake until scones are golden brown, 12 to 15 minutes. Let cool on pan for 5 minutes before removing to a wire rack to cool completely.
- for the peanut butter glaze:
- After removing the scones from the oven, prepare the glaze. In a glass measuring cup, whisk together all glaze ingredients until smooth. When the scones are mostly cooled (they can be slightly warm yet), drizzle the peanut butter glaze over the scones. I put this in the microwave for 30 seconds 2 or 3 times to help it smooth out nicely.
- I believe scones are always best the day they are baked. But this recipe does allow for some advance prep. The unbaked dough freezes really well, enabling you to store the unbaked scones in your freezer and bake them up fresh when desired. Just cut the dough into wedges, place them on a tray in the freezer for an hour and then transfer the frozen wedges to a plastic freezer bag. On the day you want to bake them, take them directly from freezer to baking sheet lined with parchment paper (do not thaw first) and brush with milk. You will need to bake the frozen dough a bit longer, adding about 4 or 5 minutes onto the regular baking time.
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