Ingredients
Scale
- 2 cups all-purpose flour
- 1/3 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup cold unsalted butter, cubed
- 1/3 cup creamy peanut butter
- 1/2 cup semi-sweet chocolate chips
- 1/2 cup heavy cream (plus 1 tablespoon for brushing)
- 1 large egg
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper or a silicone baking mat to prevent sticking and ensure even browning.
- In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt until well combined.
- Add the cold, cubed butter and the creamy peanut butter to the flour mixture. Use a pastry cutter or two forks to work the fats into the flour until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.
- Gently fold in the semi-sweet chocolate chips so they are evenly distributed throughout the flour mixture.
- In a separate small bowl, whisk together the heavy cream, egg, and vanilla extract. Pour this mixture into the center of the dry ingredients.
- Use a spatula to stir the ingredients together until a shaggy dough forms. Do not overmix. Turn the dough out onto a lightly floured surface and gently knead it 3 or 4 times just until it holds together.
- Pat the dough into a 7-inch circle, about 1 inch thick. Use a sharp knife or a bench scraper to cut the circle into 8 even wedges. Place the wedges onto the prepared baking sheet, leaving space between them.
- Brush the tops of the scones with a little bit of heavy cream. Place the baking sheet in the oven and bake for 15 to 18 minutes, or until the tops are lightly golden brown. Transfer to a wire rack to cool slightly before serving.
- Cook Time: 38 minutes