It’s been awhile since I made scones and I was in the mood to do some baking the other night. I found a recipe for peanut butter scones and luckily I had everything in my pantry to make them. I added the chocolate chunks for added treat.
They were really good, packed full of peanut butter. I enjoyed them slightly warmed. The chocolate chunks were slightly melted and the scones were soft and delicious.
2 cups flour
1/4 cup cornstarch
1/2 cup sugar
3/4 Tbsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1 stick unsalted butter, cold and cut into cubes
1/2 cup heavy cream
1/2 cup peanut butter
1 cup chocolate chunks
In the bowl of a food processor, add all the dry ingredients. Pulse until combined. Add in the cold, cubed butter and pulse until the butter creates small crumbs. In a medium measuring cup, mix together heavy cream and peanut butter. Add to the food processor and pulse until the dough comes together. Transfer to a bowl and fold in the chocolate chunks.
Turn the dough out on a lightly floured surface and form into a 8″ disk. Wrap in plastic wrap and place in the refrigerator for up to 1.5 hours. When ready to bake, preheat your oven to 400 degrees. Line a baking sheet with parchment paper.
Unwrap the disk and cut into 8 triangles. Place on the prepared baking sheet, leaving 2 inches space between each scone. Bake for 15 minutes or until the scones are firm. Allow to cool on the baking sheet. Enjoy immediately or cool completely. Store in an airtight container.
Source: The View from Great Island
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