Soft & rich chocolate scones are filled with peanut butter and chocolate chips, then topped with a peanut butter drizzle and peanut butter buttercream. A breakfast pastry never looked so good.
Scones have long been a favorite pastry of mine. I love the unique texture: not like cake, or donuts, or even muffins. Scones have a texture that is all their own. These Peanut Butter Chocolate Scones are incredibly moist, filled with flavor, and topped with frosting so you’d think you were eating dessert for breakfast. Nothing better than that.
What you’ll need to make these Peanut Butter Chocolate Scones:
All purpose flour
Dutch processed unsweetened cocoa
Granulated sugar
Baking powder
Salt
Salted butter
Half and half
Pure vanilla extract
Peanut butter and chocolate chips (I love these Nestle ones)
All natural peanut butter (no sugar added; should consist of just peanuts or peanuts and salt only. My favorite is Adams Creamy Peanut Butter)
Powdered sugar
The Scone Base
Now this scone recipe is the base from which all my scones originate. I do that often, if you haven’t noticed yet. Finding a good base recipe for any baked good allows nearly limitless alterations and additions to create incredible spin offs from the original. The original in this case was a cinnamon chip scone that I created after having one at a local bakery that I thought was quite dry and could use more flavor. Thus began, many years ago, my quest to create the perfect scone. I love this chocolate version, and plan to roll out the rest this spring.
The Frosting
You cannot go wrong with a solid peanut butter buttercream. It’s simple, requires only four ingredients, and comes together in about a minute. It will be thick to start, but keep mixing it (with a hand mixer or standing mixture, it will be incredibly hard to get the correct frosting texture by hand). Pipe it onto your scones generously or pipe it directly into your mouth... I’m not here to judge.
Why All Natural Peanut Butter?
I know that many recipes call for peanut butter than is not all natural. I will only ever use all natural peanut butter in my creations because it is the simplest form of PB (crushed peanuts, or in some cases, crushed peanuts with salt added). No sugar, added oils, or other ingredients are needed in peanut butter. This ensures that the true peanut flavor shines through without any additives.
The Substitutions
I love providing gluten and dairy free substitutions so that those with alternate dietary needs can enjoy my recipes to their fullest! These are subs that I have either use and continue to stock in my own home, or that have come highly recommended from others. I want your baking experience to be the best it can be, and avoiding gluten or dairy shouldn’t hinder that process in the slightest.
As always, here is a list of tried and true dietary substitutes, so that you can enjoy this recipe without the additions of gluten or dairy:
Bob’s Red Mill 1:1 Gluten Free Baking Flour is a wonderful all-purpose sub, and it’s cup for cup, so use the same measurements as you would all-purpose flour.
Miyokos Butter is a plant based brick that closely resembles dairy butter not only in its look, but it’s taste as well. It melts, browns, and spreads just like real butter, and truly is a fantastic substitute in this recipe. Use it as a 1:1 ratio sub, same as the flour, so the recipe measurements will not change.
Silk Dairy Free half and half is a great alternative to the dairy half and half.
For a dairy free alternative to the chips, you can use Enjoy Life chocolate chips, and make your own peanut butter chips! Chocolate Covered Katie has a simple and delicious looking recipe.
If you love peanut butter + chocolate, you’ll probably also love this dark chocolate cake with peanut butter buttercream, and this no bake peanut butter mouse tart; truly chocolate peanut butter loves delights!
As always, tag me if you make them! #HHBBAKES.
XO,
Heather
Peanut Butter Chocolate Scones
Ingredients
- 2 ¾ cup all purpose flour
- ½ cup unsweetened Dutch processed cocoa
- ½ cup granulated sugar
- 3 teaspoons baking powder
- ½ teaspoon salt
- ¾ cup salted butter, cold, cut into squares
- 1 cup half and half
- 1 cup peanut butter and chocolate chips
- ½ cup melted peanut butter chips
- 1 stick, ½ cup, salted butter, softened to room temperature
- 2 tablespoon all natural peanut butter
- 1 cup powdered sugar
- 1 teaspoon pure vanilla extract
Instructions
- In a standing mixer bowl with the paddle attachment, combine the flour, cocoa powder, sugar, baking powder, and salt. Add cubes of cold butter until mixture resembles coarse crumbs. Stir in half and half and vanilla until just until incorporated. Gently stir in chips. Alternatively you can use a pastry cutter and “cut” the butter into the flour mixture, then mix the cream in by hand.
- Divide into two equal sizes balls of dough. Place each ball onto a lightly floured surface and roll each in a circle of about ¾ inch thickness. Cut each circle into 8 triangles. Alternatively you can use a biscuit cutter and roll dough out into on solid circle, and cut out circles.
- Place scones on an ungreased baking sheet. Brush with melted butter. Bake at 425° for 10-12 minutes or until lightly browned.
- To make the peanut butter drizzle: melt peanut peanut butter chips in a microwave safe bowl on high for 30 seconds. Whisk well and continue to microwave until melted and lump-free. Drizzle over cooled scones.
- To make peanut butter buttercream: beat butter on medium in a standing mixer or with a hand mixer for 30 seconds. Add remainder of ingredients, and beat on medium to high speed until smooth and lump free, about a minute. Pipe or spread onto cooled scones.
- Serve warm or room temperature. Store in an airtight container at room temperature for up to four days. Makes 16 triangular scones. Enjoy!
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