Scones have been on my mind since the “Not So Squirrely Scones” I made. The husband requested more, he really loved them! Instead I decided to work on my own recipe. I was craving peanut butter. I was craving a lot of peanut butter actually but this time instead of pairing it with a spoon I decided it was time to bake.

These scones come together pretty easily because of the peanut butter. I used crunchy because who doesn’t love a bit of extra texture? While I generally only serve scones on the day they were made to my guests these actually were okay on the next day when I had them for breakfast. The peanut butter keeps them from getting too stale in my opinion.

Chocolate Peanut Butter Scones Recipe Print Recipe Pin Recipe Ingredients 2 cups Flour

1/2 cup Brown Sugar packed

2 1/2 tsp Baking powder

Pinch of Salt

1/4 cup Margarine chilled

1 cup Peanut butter crunchy

1/2 cup Almond Milk

2 tsp Vanilla

1/2 cup Chocolate Chips Instructions Preheat oven to 375F.

In a large bowl, stir together the flour, brown sugar, baking powder, and salt.

Cut the margarine into 1/2-inch cubes and distribute them over the flour mixture. With a pastry blender or two knives cut in the margarine until the mixture resembles coarse crumbs.

In a small bowl, stir together the peanut butter, almond milk and venilla. Add to the flour mixture and knead until combined. Add the chocolate chips.

Pat the dough out into 2 1/2-inch thick rounds on a cutting board. Cut each round into 6 scones.

Place scones on an ungreased baking sheet. Bake for 17-20 minutes, or until lightly

browned. Remove the baking sheet to a wire rack and cool 5 minutes. Transfer the scones to the wire rack to cool.

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