Peanut Butter Chocolate Swirl Scones (Printable Version)

Scones featuring peanut butter and chocolate swirls. Rich and tender, ideal for breakfast or snacking.

# What You'll Need:

→ Dry Ingredients

01 - 2 cups all-purpose flour
02 - 1/3 cup granulated sugar
03 - 1 tablespoon baking powder
04 - 1/2 teaspoon salt

→ Wet Ingredients

05 - 1/2 cup unsalted butter, cold and cubed
06 - 2/3 cup whole milk
07 - 1 large egg
08 - 1 teaspoon vanilla extract

→ Swirl & Add-ins

09 - 1/3 cup creamy peanut butter
10 - 1/2 cup semi-sweet chocolate chips

→ Topping

11 - 2 tablespoons heavy cream, for brushing
12 - 2 tablespoons coarse sugar, optional

# Directions:

01 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
02 - In a large mixing bowl, whisk together all-purpose flour, granulated sugar, baking powder, and salt.
03 - Using a pastry cutter or your fingertips, integrate cold cubed butter into the flour mixture until a coarse crumb texture forms.
04 - In a separate bowl, whisk whole milk, egg, and vanilla extract. Pour over dry ingredients and mix gently until just combined, avoiding overmixing.
05 - 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.
06 - 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.
07 - 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.
08 - Remove scones from oven and let cool slightly before serving.

# Additional Tips::

01 -
  • Uses simple pantry staples you likely have on hand
  • Can be made start to finish in less than forty minutes
  • Perfect balance of sweet and salty flavors with every bite
  • Freezes well for a make-ahead option
02 -
  • Naturally vegetarian and easy to adapt for dairy free diets
  • High in protein thanks to peanut butter and eggs
  • Perfect recipe for making ahead or freezing
03 -
  • Always use cold butter and work quickly when mixing The colder the dough the flakier your scones will be If the dough has softened after shaping pop it into the freezer for ten minutes before baking
  • Do not overwork the peanut butter or you will lose the signature swirl

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