Peanut Butter Chocolate Chip Scones with Peanut Butter Glaze


  • 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
  1. Preheat oven to 400F. Line a baking sheet with a Silpat or parchment; set aside.
  2. Scones – In a large bowl, add 2 cups flour, granulated sugar, baking powder, optional salt, and whisk to combine.
  3. 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.
  4. In a small bowl, add the egg, 1/3 cup peanut butter, sour cream, vanilla, and whisk to combine until smooth.
  5. 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.
  6. Add the chocolate chips and fold to combine.
  7. 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.
  8. With a large knife, slice round into 8 equal-sized wedges.
  9. 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.
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