Best Chocolate Filled Peanut Butter Scones Recipes

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EPIC PEANUT BUTTER CHOCOLATE CHIP SCONES



Epic Peanut Butter Chocolate Chip Scones image

Provided by Sue Moran

Categories     breakfast or tea time pastry

Number Of Ingredients 10

2 cups or 250 grams all purpose flour (fluff the flour before scooping and leveling)
1/4 cup or 30 grams cornstarch
1/2 cup or 110 grams sugar
3/4 Tbsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1/2 cup or 113 grams cold unsalted butter (1 stick cut in pieces)
1/2 cup or 117 grams heavy cream
1/2 cup or 125 grams natural style creamy peanut butter
1 cup or 176 grams milk chocolate chips

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.

PEANUT BUTTER CHOCOLATE CHIP SCONES WITH PEANUT BUTTER GLAZE



Peanut Butter Chocolate Chip Scones with Peanut Butter Glaze image

The scones are easy to make, you don't need a mixer, and they're ready in 30 minutes. Although many scones can be dry, between the butter, peanut butter, sour cream, and the peanut butter glaze, there's no chance of dryness here. The sour cream (or substitute with Greek yogurt) not only helps the scones stay moister, but it helps them rise better and taste lighter and fluffier. There's an abundance of chocolate chips in every bite and I used mini chips because I prefer the size ratio, but I'm sure regular-sized chips will work. The overall peanut butter flavor is accentuated with a peanut butter glaze, but use melted chocolate to play up the chocolate aspect. If you're a chocolate and peanut butter fan, you'll love these.

Provided by Averie Sunshine

Categories     Bread, Rolls, Muffins & Breakfast

Time 30m

Number Of Ingredients 13

2 cups all-purpose flour
1/2 cup granulated sugar
1 tablespoon baking powder
pinch salt, optional and to taste
1/2 cup unsalted butter, cold (1 stick)
1 large egg
1/3 cup creamy peanut butter
1/4 cup sour cream (lite is okay; Greek yogurt may be substituted)
2 teaspoons vanilla extract
1 cup semi-sweet mini chocolate chips
1/2 cup creamy peanut butter
1 cup confectioners' sugar
about 2 to 3 tablespoons milk or cream

Steps:

  • Preheat oven to 400F. Line a baking sheet with a Silpat or parchment; set aside.
  • Scones - In a large bowl, add 2 cups flour, granulated sugar, baking powder, optional salt, and whisk to combine.
  • Add the butter, and with a pastry cutter or two forks, cut the butter in. You can use a food processor, but I find not having to wash it is a big time-saver. I smoosh the butter with forks and when it's the size of large marbles, I use my hands and knead it in. It will feel like semi-wet, cool sand. Some larger pea-sized butter clumps are okay; set bowl aside.
  • In a small bowl, add the egg, 1/3 cup peanut butter, sour cream, vanilla, and whisk to combine until smooth.
  • Pour wet mixture over dry, and fold until just combined with a soft-tipped spatula; don't overmix or scones will be tough. If dough seems very crumbly or isn't coming together, add sour cream, 1 tablespoon at a time, until moist enough to come together.
  • Add the chocolate chips and fold to combine.
  • Turn dough out onto a Silpat or clean, lightly floured work surface and with lightly floured hands or a spatula, pat dough into an 8-inch round, approximately 2 inches high.
  • With a large knife, slice round into 8 equal-sized wedges.
  • Using a flat spatula or pie turner, transfer wedges to prepared baking sheet spaced at least 2-inches apart. Do not crowd because scones puff and spread while baking.
  • Bake for about 12 to 15 minutes, or until scones are very lightly golden and cooked through. They set up more as they cool; it's critical not to overbake or scones will be dry. A toothpick inserted in the center should come out clean or with a few moist crumbs, but no batter. Because they're baking in quite a hot oven, watch them closely starting after about 11 minutes to ensure the bottoms aren't getting too browned.
  • Allow scones to cool on baking tray for about 5 minutes before removing and transferring to a rack to finish cooling. While the scones cool, make the glaze.
  • Glaze - In a medium, microwave-safe bowl, add 1/2 cup peanut butter and heat for 30 seconds to soften.
  • Add the confections's sugar, 2 tablespoons cream, and whisk together until smooth. Depending on desired consistency, you may need to play with the cream and sugar ratios slightly.
  • Evenly drizzle the glaze over the scones before serving or frost them like a frosted sugar cookie, which I prefer. If you drizzle the glaze, you'll likely have extra. It will keep airtight in the fridge for up to 1 month; reheat gently in micro before using again. Scones are best fresh, but will keep airtight at room temperature for up to 3 days. I'm comfortable storing glazed items at room temperature, but if you're not, glaze only the scones you plan to consume immediately; I don't recommend refrigerating scones because they'll dry out.

Nutrition Facts : Calories 622 calories, Carbohydrate 72 grams carbohydrates, Cholesterol 63 milligrams cholesterol, Fat 35 grams fat, Fiber 4 grams fiber, Protein 11 grams protein, SaturatedFat 15 grams saturated fat, ServingSize 1, Sodium 347 grams sodium, Sugar 40 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 16 grams unsaturated fat

CHOCOLATE CHIP SCONES WITH PEANUT BUTTER GLAZE



Chocolate Chip Scones With Peanut Butter Glaze image

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

2 cups all-purpose flour
1/3 cup packed brown sugar
2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon kosher salt
1/2 cup unsalted butter, cold & cut into 1/2-inch pieces
3/4 cup semi-sweet chocolate chips (I like Guittard brand.)
1/2 cup buttermilk (Use buttermilk only, do not substitute.)
1 large egg, lightly beaten
1 teaspoon vanilla
1 tablespoon milk
3/4 cup sifted powdered sugar
2 tablespoons milk
2 tablespoons creamy peanut butter
1/2 teaspoon vanilla extract

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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