It’s sad that certain things get a reputation they really don’t deserve. Like scones, for instance. Always thought to become easily dry and tasteless. These guys were far from it and these ones, even further.
Moist, tender, full of peanut butter, bursting with chocolate. I mean, there’s no way these could be bad. They amazed me!
One of these with a cup of hot coffee and you’ll know what perfection tastes like.
If you had any doubt that chocolate and peanut butter is the world’s best combination, these scones will take care of it. I used a combination of milk chocolate and peanut butter chips, along with creamy peanut butter in the batter itself. So good.
Turning the batter into a dough, patting it down into a neat-ish circle on the baking tray, piece of cake. I’m not sure why I was worried about that bit because it’s honestly the easiest thing to do. Comes together with no effort.
The scones are filling and I might try them another time with barley flour for a slightly guilt-free version. The original recipe uses a gluten-free flour blend and almond milk. I used the plain version of both but there is definitely room for experimentation.
That’s all I have to say. Make these!
What you’ll need:
2 cups flour
2 tsps baking powder
1/2 tsp salt (if you’re using unsalted butter)
4 tbsps butter, cold and cubed (about 55 gms, I cubed it and put it back in the fridge for a bit)
3 tbsps caster sugar
1 cup chocolate chips
1/2 cup peanut butter
1/2 cup milk
1/2 tsp vanilla extract
What to do:
1. Sift the flour, baking powder and salt, if using. Set aside.
2. In a bowl, mix the peanut butter a bit till soft, add the milk, stir well and then add the egg and vanilla. Mix until combined. Set aside 2 tbsps to use later for the glaze.
3. Now preheat the oven to 220 degrees and grease a baking tray well.
4. In the flour mixture, rub the butter in with your fingertips till you have a coarse breadcrumb-like mixture. I did this after getting the wet ingredients ready so the butter had a little time to chill well in the fridge. Cold butter produces softer scones 🙂
5. Add the sugar and chocolate chips to the flour mixture and then pour in the wet ingredients. Stir slowly till a soft dough comes together, doing this by hand is easier. Don’t over-mix it or the scones will be tough. Add a tbsp of milk only if needed.
6. Plonk the dough down onto the tray and pat it into a 1/2 inch thick circle, neatening and evening the edges out as much as possible. Brush or spoon the glaze on top. Using a sharp knife, cut the dough into 8 equal pieces, but not all the way through.
7. Bake for 15 minutes till the top is golden-brown and a toothpick comes out clean.
Allow to cool for just a bit before slicing along the pre-cut lines. Eat warm!