Description
These Peanut Butter Chocolate Swirl Scones are a delightful treat, combining the rich flavors of peanut butter and chocolate in a tender, flaky scone.
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, whisk together all-purpose flour, granulated sugar, baking powder, and salt.
- Using a pastry cutter or your fingertips, integrate cold cubed butter into the flour mixture until a coarse crumb texture forms.
- In a separate bowl, whisk whole milk, egg, and vanilla extract. Pour over dry ingredients and mix gently until just combined, avoiding overmixing.
- Drop spoonfuls of creamy peanut butter onto dough and scatter semi-sweet chocolate chips. Gently fold and swirl for marbled ribbons; do not fully blend.
- Transfer dough to a lightly floured surface. Shape into a 7-inch disk, approximately 1 inch thick. Slice into 8 wedges and arrange on prepared baking sheet.
- Brush scone tops with heavy cream and sprinkle with coarse sugar if desired. Bake for 16–18 minutes, until golden brown and a toothpick comes out clean.
- Remove scones from oven and let cool slightly before serving.
Notes
- For best results, use cold butter and avoid overmixing the dough.
- These scones are best served warm.
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Category: Baked Goods
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 scone
- Calories: 250
- Sugar: 12g
- Sodium: 290mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 40mg