Honey Peanut Butter Chocolate Chip Scones

Note: There is a print link embedded within this post, please visit this post to print it.

I first became hooked on scones when I was living in Scotland. I ate one almost every day! These days they are more of a treat for me, I only make them once in a while. Scones are great for breakfast or served with afternoon tea. I love the way these have such a unique flavor because of the honey in the peanut butter. They are best accompanied with a hot cup of coffee or glass of cold milk.

Prep time: 2 hours and 15 minutes (includes 2 hours chilling time for dough)
Cook Time: 20 minutes
Total time: 2 hours and 35 minutes
Yield: 12 scones

Honey Peanut Butter Chocolate Chip Scones

Ingredients

Honey Peanut Butter Chocolate Chip Scones Ingredients - Peanut Butter & Co. The Bee's Knees Peanut Butter

2 3/4 cups all-purpose flour
1/3 cup sugar
1 teaspoon kosher salt
1 tablespoon baking powder
1/2 cup unsalted butter, chilled and diced
6 tablespoons The Bee’s Knees peanut butter
8 ounces mini-chocolate chips
2 large eggs
1 teaspoon good quality vanilla extract
2/3 cup half-and-half

Procedure

1. In a food processor fitted with the blade attachment, pour in flour, sugar, salt and baking powder. Pulse 2-3 times to mix ingredients.

2. Add butter pieces and pulse until the mixture forms crumbles the size of small peas. Then, add in the peanut butter and pulse again until peanut butter is no longer visible.

Honey Peanut Butter Chocolate Chip Scones - add in the peanut butter and pulse again until peanut butter is no longer visible

3. In a separate bowl whisk together eggs, vanilla extract and half-and-half. Pour half of the liquid into the peanut mixture, then pulse to incorporate. Repeat with the remaining liquid.

4. Finally, stir in the chocolate chips with a wooden spoon.

5. At this point the dough will be sticky so it is helpful to lightly flour your hands before touching the dough. Remove the dough from the food processor and turn out onto a lightly floured surface. Divide it into half and press each half into a circle about 6” in diameter and 3/4” thick. Wrap each disk in plastic wrap and chill for at least 2 hours.

Honey Peanut Butter Chocolate Chip Scones - Remove the dough from the food processor and turn out onto a lightly floured surface

6. Preheat oven to 425ºF. Remove disks from the fridge and place them on a baking sheet lined with parchment paper. Cut each disk into 6 evenly sized wedges. Separate each wedge so they are about 1” apart to allow for even baking.

Honey Peanut Butter Chocolate Chip Scones - Cut each disk into 6 evenly sized wedges. Separate each wedge so they are about 1” apart to allow for even baking

7. Bake scones for 18-20 minutes, or until the tops are golden brown. To check if they are baked through make sure the edges and sides are golden brown and slightly hardened. They should not look wet or doughy.

8. Cool briefly, serve warm.

Honey Peanut Butter Chocolate Chip Scones Ingredients Step1 and 2 Scone dough

The post Honey Peanut Butter Chocolate Chip Scones appeared first on - Peanut Butter & Co. Recipe Blog.

Tags: Breakfast Dessert Peanut butter Snack The Bee's Knees Uncategorized

Your Cart
Your cart is empty