Description
Peanut Butter Chocolate Swirl Scones are a delightful treat combining creamy peanut butter and rich chocolate in a tender, flaky pastry.
Ingredients
Scale
- 2 cups all-purpose flour
- 1/3 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, cold and cubed
- 2/3 cup whole milk
- 1 large egg
- 1 teaspoon vanilla extract
- 1/3 cup creamy peanut butter
- 1/2 cup semi-sweet chocolate chips
- 2 tablespoons heavy cream, for brushing
- 2 tablespoons coarse sugar, optional
Instructions
- Preheat oven to 400°F and line a baking sheet with parchment paper.
- In a large mixing bowl, combine all-purpose flour, granulated sugar, baking powder, and salt.
- Use a pastry cutter or your fingertips to cut in the cold cubed butter until a coarse crumb forms.
- In a separate bowl, whisk together the whole milk, egg, and vanilla extract. Pour this mixture over the dry ingredients and mix gently until just combined.
- Add spoonfuls of creamy peanut butter and semi-sweet chocolate chips to the dough. Gently fold and swirl to create marbled ribbons.
- On a lightly floured surface, shape the dough into a 7-inch disk about 1 inch thick. Slice into 8 wedges and arrange on the prepared baking sheet.
- Brush the tops of the scones with heavy cream and sprinkle with coarse sugar if desired.
- Bake for 16–18 minutes or until golden brown and a toothpick comes out clean.
- Let cool slightly before serving.
Notes
- Store leftovers in an airtight container for a few days.
- Feel free to substitute other types of chocolate if preferred.
- These scones freeze well; wrap them tightly and store in the freezer.
- Prep Time: 25 minutes
- Cook Time: 18 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 scone
- Calories: 250
- Sugar: 10g
- Sodium: 220mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 45mg