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.



Step: 1

Preheat the oven to 425 degrees F (220 degrees C).

Step: 2

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.

Step: 3

Scoop batter onto a baking sheet using a 1/2-cup scoop.

Step: 4

Bake in the preheated oven until golden brown, about 15 minutes.


Per Serving: 268 calories; protein 5.1g; carbohydrates 30.4g; fat 14.3g; cholesterol 34mg; sodium 216.2mg.

The quality of the flour can make a real difference to your bread. Different makers do vary. Extra-strong or Canadian flours, which are bet higher in gluten, may give you a better rise than standard dough flours – especially if you’re making wholemeal dough , which doesn’t always getting bigger as well as white bread.

To make this in a breadmaker , add all the ingredients to your breadmaker and follow the makers instructions.

A dough’s first rising can be make in the fridge overnight . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great timesaver , as you can work it night before , then clear it off the next day.

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