CHOCOLATE CHIP PEANUT BUTTER SCONES
Decadent peanut butter scones with chocolate chips and a peanut butter glaze.
Provided by Kara
Categories Bread- Muffins and Scones
Time 27m
Number Of Ingredients 15
Steps:
- Whisk together the flour, sugar, baking powder, and salt in a large mixing bowl.
- Cut in the butter and peanut butter. In a small bowl, whisk together the egg, sour cream, milk, and vanilla. Add to the dry ingredients with the chocolate chips and stir gently till barely combined.
- Pat the dough together in the bowl, then dump out onto a floured counter.
- Pat the dough into an 8" circle. Cut into 8 wedges, and place 1" apart on silpat lined or lightly greased cookie sheets. Bake at 400° for about 12 minutes or till golden brown.
- For glaze: Whisk together ingredients and add enough milk to make a thin icing. Place in a ziplock bag and snip the corner. Squeeze the glaze on top of the warm scones.
Nutrition Facts : Calories 488 calories, Carbohydrate 59 grams carbohydrates, Cholesterol 59 milligrams cholesterol, Fat 26 grams fat, Fiber 3 grams fiber, Protein 9 grams protein, SaturatedFat 13 grams saturated fat, ServingSize 1, Sodium 509 milligrams sodium, Sugar 30 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 11 grams unsaturated fat
EPIC PEANUT BUTTER CHOCOLATE CHIP SCONES
Steps:
- Line a baking sheet with parchment paper.
- Put the dry ingredients in the bowl of a food processor fitted with the blade and pulse to combine.
- Add the pieces of cold butter and pulse about 25-30 times to get the butter really incorporated in small bits. The mixture will be sandy.
- Measure out the heavy cream in a glass measuring cup and then pour in the peanut butter to make 1 cup.
- Add the wet ingredients to the processor and pulse/process just until the dough comes together in a lump or lumps.
- Turn out into a bowl and fold in the chocolate chips, then turn out onto a lightly floured surface and pat into a smooth 7-8 inch disk. Wrap with plastic and refrigerate for an hour to an hour and a half.
- Preheat the oven to 400F
- Slice the chilled dough into 8 scones with a large, sharp knife, and place on the baking sheet, leaving 2 inches between scones. Bake for about 15 minutes until the scones are firm and baked through. Look closely at the cracks in the top of the scone, if they look wet inside, bake a little longer. Don't over bake. Note: you can place the scones closer together in a ring shape if you like the sides to cook into each other, pull-apart style...this makes a softer scone.
- Let cool on a rack for a bit before devouring.
PEANUT BUTTER CHOCOLATE CHIP SCONES WITH PEANUT BUTTER GLAZE
The scones are easy to make, you don't need a mixer, and they're ready in 30 minutes. Although many scones can be dry, between the butter, peanut butter, sour cream, and the peanut butter glaze, there's no chance of dryness here. The sour cream (or substitute with Greek yogurt) not only helps the scones stay moister, but it helps them rise better and taste lighter and fluffier. There's an abundance of chocolate chips in every bite and I used mini chips because I prefer the size ratio, but I'm sure regular-sized chips will work. The overall peanut butter flavor is accentuated with a peanut butter glaze, but use melted chocolate to play up the chocolate aspect. If you're a chocolate and peanut butter fan, you'll love these.
Provided by Averie Sunshine
Categories Bread, Rolls, Muffins & Breakfast
Time 30m
Number Of Ingredients 13
Steps:
- Preheat oven to 400F. Line a baking sheet with a Silpat or parchment; set aside.
- Scones - In a large bowl, add 2 cups flour, granulated sugar, baking powder, optional salt, and whisk to combine.
- 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.
- In a small bowl, add the egg, 1/3 cup peanut butter, sour cream, vanilla, and whisk to combine until smooth.
- 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.
- Add the chocolate chips and fold to combine.
- 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.
- With a large knife, slice round into 8 equal-sized wedges.
- 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.
- Bake for about 12 to 15 minutes, or until scones are very lightly golden and cooked through. They set up more as they cool; it's critical not to overbake or scones will be dry. A toothpick inserted in the center should come out clean or with a few moist crumbs, but no batter. Because they're baking in quite a hot oven, watch them closely starting after about 11 minutes to ensure the bottoms aren't getting too browned.
- Allow scones to cool on baking tray for about 5 minutes before removing and transferring to a rack to finish cooling. While the scones cool, make the glaze.
- Glaze - In a medium, microwave-safe bowl, add 1/2 cup peanut butter and heat for 30 seconds to soften.
- Add the confections's sugar, 2 tablespoons cream, and whisk together until smooth. Depending on desired consistency, you may need to play with the cream and sugar ratios slightly.
- Evenly drizzle the glaze over the scones before serving or frost them like a frosted sugar cookie, which I prefer. If you drizzle the glaze, you'll likely have extra. It will keep airtight in the fridge for up to 1 month; reheat gently in micro before using again. Scones are best fresh, but will keep airtight at room temperature for up to 3 days. I'm comfortable storing glazed items at room temperature, but if you're not, glaze only the scones you plan to consume immediately; I don't recommend refrigerating scones because they'll dry out.
Nutrition Facts : Calories 622 calories, Carbohydrate 72 grams carbohydrates, Cholesterol 63 milligrams cholesterol, Fat 35 grams fat, Fiber 4 grams fiber, Protein 11 grams protein, SaturatedFat 15 grams saturated fat, ServingSize 1, Sodium 347 grams sodium, Sugar 40 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 16 grams unsaturated fat
PEANUT BUTTER CHOCOLATE CHIP OATMEAL SCONES
Time 30m
Number Of Ingredients 14
Steps:
- Preheat oven to 400. Line a cookie sheet with a baking mat or parchment paper. In a large bowl, whisk together flour, oats, sugar, baking powder, baking soda, and salt. Cut in cold butter until mixture resembles coarse crumbs. In a medium bowl, carefully whisk together milk, egg yolk, and peanut butter. Add wet ingredients to dry ingredients. Gently incorporate until just combined. Stir in 2/3 cup chocolate chips. Turn dough out unto a lightly floured surface. Pat dough into an 8 inch round. Cut into 8 pieces and place on prepared baking sheet. Whisk together egg white and water. Brush with egg white mixture. Sprinkle with coarse sugar and additional 1 tablespoon chocolate chips. Bake for 15 - 20 minutes or until just golden brown and toothpick inserted into the center comes out clean. Do not overbake. Remove to a wire rack to cool. Store leftovers in an airtight container.
CHOCOLATE-PEANUT BUTTER SCONES
This is a butterless(!) peanut butter scone recipe that is really simple and delicious. No dough rolling or cutting involved. Also wonderful with fresh blueberries instead of candy chips, or any fruit.
Provided by Vaiva Razgaitis
Categories Bread Quick Bread Recipes Scone Recipes
Time 25m
Yield 12
Number Of Ingredients 7
Steps:
- Preheat the oven to 425 degrees F (220 degrees C).
- Combine flour, chocolate chips, peanut butter chips, sugar, baking powder, and salt in a bowl. Gently stir in heavy cream using a fork until dough holds together and is not sticky, being careful not to over mix.
- Scoop batter onto a baking sheet using a 1/2-cup scoop.
- Bake in the preheated oven until golden brown, about 15 minutes.
Nutrition Facts : Calories 268.1 calories, Carbohydrate 30.4 g, Cholesterol 34 mg, Fat 14.3 g, Fiber 1 g, Protein 5.1 g, SaturatedFat 9.8 g, Sodium 216.2 mg, Sugar 12.3 g
VEGAN CHOCOLATE PEANUT BUTTER OATMEAL SCONES
Made with sweet and creamy chocolate peanut butter and hearty oats, these Vegan Chocolate Peanut Butter Oatmeal Scones are a sure winner!
Provided by Faith VanderMolen
Categories Scones
Time 37m
Number Of Ingredients 13
Steps:
- Preheat your oven to 400 degrees and line a baking sheet with parchment paper or a silicone baking mat and set aside.
- Prepare your flax egg by whisking together 1 tablespoons of ground flaxseed and 3 tablespoons of water in a small bowl. Set it aside to thicken.
- Prepare your butter milk by adding 2 teaspoons of vinegar to 3/4 cup non-dairy milk. Set aside to curdle.
- In a large bowl, whisk together both flours, quick oats, coconut sugar, baking soda, baking powder, and salt. Add the cold coconut oil, and using a pastry cutter (or a fork), cut the coconut oil into the flour mixture until the batter is about the size of a pea and the mixture resembles coarse sand.
- Mix together the "buttermilk" and flax egg. Make a well in the dry ingredients and pour in the egg/buttermilk mixture and the nut butter.
- Using clean, dry hands, lightly dust them with flour, and gently mix and knead the dough just until it comes together. Do not overwork the dough.
- Turn the dough onto the prepared baking sheet and shape the dough into a circle with a 8-inch diameter, about 1 1/2 inches high. You may have to dust your hands lightly with flour so the dough doesn't stick.
- Sprinkle with the coconut sugar if using.
- Cut the dough into 8 pieces, but do not separate the pieces. Bake for 18 to 22 minutes. Bake until a toothpick comes out mostly clean.
- Remove from the oven and allow to cool for about 5 minutes. Re-slice the scones, and serve warm, drizzled with melted chocolate if using, or allow to cool completely.
- These scones are best eaten same day, but will keep stored in an airtight container for up to 2 days.
Nutrition Facts : Calories 499 calories, Carbohydrate 60 grams carbohydrates, Cholesterol 29 milligrams cholesterol, Fat 26 grams fat, Fiber 5 grams fiber, Protein 12 grams protein, SaturatedFat 15 grams saturated fat, ServingSize 1, Sodium 322 milligrams sodium, Sugar 25 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 9 grams unsaturated fat
TRIPLE CHOCOLATE SCONES
Basically brownies pretending to be scones! Read through the recipe before beginning. You can skip the chilling for 15 minutes prior to baking, but I highly recommend it to prevent the scones from over-spreading.
Provided by Sally
Categories Breakfast
Time 1h
Number Of Ingredients 15
Steps:
- Whisk flour, cocoa powder, sugar, baking powder, cinnamon, and salt together in a large bowl. Grate the frozen butter using a box grater. Add it to the flour mixture and combine with a pastry cutter, two forks, or your fingers until the mixture comes together in pea-sized crumbs. Place in the refrigerator or freezer as you mix the wet ingredients together.
- Whisk heavy cream, egg, and vanilla extract together in a small bowl. Drizzle over the flour mixture, add the 6 ounces of chopped chocolate, then mix together until everything appears moistened.
- Pour onto the counter and, with floured hands, work dough into a ball as best you can. Dough will be sticky. If it's too sticky, add a little more flour. If it seems too dry, add 1-2 more Tablespoons heavy cream. Press into an 8-inch disc and, with a sharp knife or bench scraper, cut into 8 wedges.
- Place scones on a plate or lined baking sheet (if your fridge has space!) and refrigerate for at least 15 minutes.
- Meanwhile, preheat oven to 400°F (204°C).
- Line a large baking sheet with parchment paper or silicone baking mat. After refrigerating, arrange scones 2-3 inches apart on the prepared baking sheet(s).
- Bake for 22-25 minutes or until edges and top are set. Chocolate scones are done when a toothpick inserted into the center comes out clean. Remove from the oven and cool for a few minutes as you prepare the glaze.
- Whisk the confectioners' sugar, vanilla, and water together. Dunk warm scones into the glaze and place on a wire rack with a baking sheet or paper towels underneath to catch the glaze as it drips down. The glaze will set after several minutes, but you can serve right away. Before serving, melt the 4 ounces of semi-sweet chocolate in the microwave in 15 second increments, stirring after each increment until melted. Drizzle over scones.
- Leftover glazed or un-glazed scones keep well at room temperature for 2 days or in the refrigerator for 5 days.
CHOCOLATE FILLED PEANUT BUTTER SCONES
Make and share this Chocolate Filled Peanut Butter Scones recipe from Food.com.
Provided by OceanIvy
Categories Scones
Time 32m
Yield 16 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 375°.
- In large bowl, combine the the flour, brown sugar, baking powder and salt.
- Cut butter into 1/2-inch cubes and drop them over flour mixture.
- With pastry blender or two knives used like scissors, cut butter until resembles coarse crumbs.
- In a small bowl, stir the peanut butter, milk, eggs and vanilla extract.
- Add peanut butter mixture to flour mixture and knead until combined.
- Knead in peanuts and pat dough out into a 1/2-inch thickness on cutting board.
- With a floured 2-1/2 inch to 3 inch diameter crinkled round biscuit cutter, cut rounds from the dough.
- Gather the scraps together and repeat until all dough is used and there are 16 rounds.
- Put 8 rounds on an ungreased baking sheet.
- Top each round with piece of the chocolate and one of the remaining circles of dough.
- Press edges gently to seal.
- Bake 17-19 minutes or until lightly browned.
- Transfer baking sheet to a wire rack and cool 5 minutes.
- With spatula, transfer the scones to the wire rack to cool.
CHOCOLATE CHIP SCONES WITH PEANUT BUTTER GLAZE
These are fabulous! This one came from a "the farmgirl's dabbles" blog. They're super quick and the flavor is out of this world. Chocolate and peanut butter???!!!??? YUM!
Provided by Realtor by day
Categories Scones
Time 23m
Yield 8 scones, 8 serving(s)
Number Of Ingredients 15
Steps:
- for the chocolate chip scones:
- Preheat oven to 425°. Line a baking sheet with parchment paper. In a bowl, stir together flour, brown sugar, baking powder, baking soda, and salt.
- With a pastry blender or two knives, cut in butter until mixture resembles coarse meal. Stir in chocolate chips. Make a well in the center and add buttermilk, vanilla and egg. Stir just until combined, taking care to not overmix.
- Transfer dough to a lightly floured work surface and knead 5 or 6 times. Pat into an 8'' circle and cut into 8 wedges. Transfer to prepared baking sheet, about 1-1/2'' apart. Brush each wedge of dough lightly with milk. Then bake until scones are golden brown, 12 to 15 minutes. Let cool on pan for 5 minutes before removing to a wire rack to cool completely.
- for the peanut butter glaze:
- After removing the scones from the oven, prepare the glaze. In a glass measuring cup, whisk together all glaze ingredients until smooth. When the scones are mostly cooled (they can be slightly warm yet), drizzle the peanut butter glaze over the scones. I put this in the microwave for 30 seconds 2 or 3 times to help it smooth out nicely.
- I believe scones are always best the day they are baked. But this recipe does allow for some advance prep. The unbaked dough freezes really well, enabling you to store the unbaked scones in your freezer and bake them up fresh when desired. Just cut the dough into wedges, place them on a tray in the freezer for an hour and then transfer the frozen wedges to a plastic freezer bag. On the day you want to bake them, take them directly from freezer to baking sheet lined with parchment paper (do not thaw first) and brush with milk. You will need to bake the frozen dough a bit longer, adding about 4 or 5 minutes onto the regular baking time.
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- Preheat oven to 400 degrees F. Lightly grease a large baking sheet; set aside. In a large bowl, combine flours, brown sugar, baking powder and salt. Using a pastry blender, cut in peanut butter and butter until mixture resembles coarse crumbs. Make a well in the center of the flour mixture; set aside.
- In a small bowl, whisk together milk and eggs. Add all at once to flour mixture along with chocolate pieces. Stir until moistened (dough will be sticky).
- Turn dough out onto a well-floured surface. Knead gently for 10 to 12 strokes or until dough holds together and is smooth. Divide dough in half. Pat each portion into a 6-inch circle. Cut each circle into eight wedges, dipping knife into flour between cuts if necessary. Place wedges 2 inches apart on prepared baking sheet.
- Bake about 12 minutes or until tops are lightly browned. Transfer scones to a wire rack. Serve while warm.
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- Preheat the oven to 375 degrees. Spread the oats on a baking sheet and toast in the oven for 10 minutes. Let cool completely before proceeding with the recipe.
- Heat the oven to 450 degrees and prepare an 8 or 10 inch springform pan with removable sides by covering the bottom with a circle of parchment paper and spraying the sides with non-stick spray.
- In the bowl of a food processor, add the toasted oats, flour, 1/2 cup sugar, baking powder and salt. Pulse once or twice to mix. Add the butter and pulse a few times, until the mixture looks like coarse meal with a few pea-size chunks of butter here and there.
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- In the bowl of a stand mixer with the paddle attachment, cream together the butter and sugars on low until combined and fluffy. Add in the egg and vanilla, and mix until thoroughly combined.
- In a medium mixing bowl, whisk together the flour, baking soda, salt, espresso powder, and cocoa powder.
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- In a small measuring cup, combine the heavy cream, vanilla Greek yogurt, and egg. Whisk to combine. Make a small well in the center of the dry ingredients, and pour the cream mixture into the well. Using a spoon, gently fold the cream into the dry ingredients until just combined. Add in the chocolate chips, and gently fold in.
- Pour the dough out onto a floured work surface. Use your hands to gently knead the dough, pulling in any loose flour-y bits. Divide the dough in half. Use a floured rolling pin to roll each piece of dough out to an 8-inch circle.
- Line a RIMMED baking sheet with parchment paper. Place one round of dough in the center of the prepared baking sheet. Spread the cherry jam over top evenly, leaving a 1/2-inch border. Place the second round of dough on top of the jam, and use your fingers to pinch the edges of the two together. This prevents any leakage of the jam. Brush the top of the circle with 1 T of the heavy cream, and sprinkle with coarse sugar (optional).Bake for 27-30 minutes, or until golden brown on the top and bottom. Allow the scones to cool for about 10 minutes, then slice the round into 8 even wedges.
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