Peanut Butter Chocolate Chip Scones are my buttery, flaky chocolate chip scones taken to the next level with peanut butter mixed into the dough and drizzled on top. They are perfect for all my chocolate peanut butter lovers out there! And, if you have made my scone recipes before, you know they are easy to follow and turn out soft and tender every time! No dry, crumbly scones on my watch! You can always start with my classic scones recipe if you love the base recipe!
Ingredients & Substitutions
- Butter: The secret to soft, flaky scones is cold, grated unsalted butter. Spray your grater with nonstick spray, then grate the butter using the fine side over parchment paper. Freeze the grated butter for a few minutes before mixing; it firms up fast and helps the scones hold their shape while baking. If using salted butter, reduce the added salt in the recipe.
- Flour: I used all-purpose flour in these scones, which gives them the perfect balance of structure and tenderness. For a gluten-free option, use a 1:1 gluten-free flour blend designed for baking.
- Heavy Whipping Cream: Heavy whipping cream (also called heavy cream) adds rich flavor and extra moisture to the scone dough, helping create a tender, bakery-style texture. It also gives the scones a soft, melt-in-your-mouth interior, because no one wants a dry scone! Then, I use a couple of tablespoons to brush over the outside of the scones before baking. This gives them a beautiful golden color when baked. I do not recommend substituting milk for heavy cream.
- Peanut Butter: I mix creamy peanut butter right into the dough for a rich, nutty flavor and a soft, moist texture. For a little extra crunch, you could use crunchy peanut butter. Then I drizzle warm peanut butter on top for that extra chocolate peanut butter goodness in every bite. If you love this combo as much as I do, these scones are for you!
- Chocolate Chips: I added semi-sweet chocolate chips to these scones for a classic chocolate flavor. You can also use milk chocolate chips or dark chocolate chips to customize the taste. This recipe works well with any chocolate variety, so let me know what you used! If you love white chocolate, check out my White Chocolate Raspberry Scones or Blackberry White Chocolate Scones.
Can I Make Peanut Butter Scones Without Chocolate Chips?
Yes, you can absolutely make peanut butter scones without chocolate chips! The peanut butter adds plenty of rich, nutty flavor and moisture all on its own. If you skip the chocolate chips, you will still get a soft, tender scone with a delicious peanut butter drizzle on top. I would add chopped peanuts or peanut butter chips for a little crunch or variety.
Can I Make Peanut Butter Chocolate Chip Scones Ahead Of Time?
Yes! You can freeze the shaped scone dough for up to one month. Here’s how:
- Shape the dough into wedges and place them on a parchment-lined baking sheet. Freeze for about an hour until firm.
- Transfer the frozen scones to a labeled, freezer-safe container or bag.
- When ready to bake, no need to thaw, just add a few extra minutes to the baking time.
Freezing scone dough helps you enjoy fresh-baked scones anytime, perfect for busy mornings or last-minute treats!
Tips For Perfectly Baked Scones {No Dry or Crumbly Texture!}
Do you want to know how to make soft, flaky scones every time? Well, I have you covered with my homemade tips for homemade scones that are buttery and tender.
- Use cold, grated butter for flaky layers. Grating cold butter and freezing it for a few minutes makes all the difference. It melts while baking to create steam, which gives your scones that signature flaky texture.
- Don’t overmix the dough; simply mix until everything is combined.
- Use heavy whipping cream in the dough for moisture and flavor. I never leave that out.
- Brush with heavy whipping cream for the golden tops.
- Watch your bake time; bake until just golden around the edges. (Overbaking can lead to dry scones, so keep an eye on them.)
How to Store Peanut Butter Chocolate Chip Scones
I love scones freshly baked, but you can store them for a little while. Once the scones have fully cooled, store them in an airtight container at room temperature for up to 2 days. For longer storage, keep them in the refrigerator for up to 5 days. To reheat scones, warm in the microwave for about 10–15 seconds or in a 300°F oven for a few minutes to bring back that fresh-baked texture.
Can I Freeze Peanut Butter Chocolate Chip Scones?
Yes! To freeze baked scones, first, let the scones cool completely. Wrap each one tightly in plastic wrap and place in a freezer-safe bag. Freeze for up to 1 month. Thaw at room temperature or warm in a 300°F oven for a few minutes before serving.
Peanut Butter Chocolate Chip Scones
Ingredients
- ¼ cup (57 g) unsalted butter, cold
- 2 ½ cups (312.5 g) all-purpose flour
- ½ cup (100 g) granulated sugar
- ½ teaspoon kosher salt
- 1 tablespoon baking powder
- ⅓ cup (79 g) heavy whipping cream, room temperature, plus 2 tablespoons for brushing
- ¼ cup (64 g) creamy peanut butter
- 2 large eggs, room temperature
- 2 teaspoons vanilla extract
- 1 cup (182 g) semi-sweet chocolate chips
Topping
- ¼ cup (64 g) creamy peanut butter
Instructions
- Preheat oven to 425°F.
- Set out a sheet of parchment paper. Using the fine edge of a grater, grate the cold butter onto the parchment paper. Place it in the freezer while you prepare the other ingredients.
- In a large mixing bowl, whisk together the flour, sugar, salt, and baking powder.
- Remove the grated butter from the freezer and, using a fork, gently incorporate it into the dry ingredients.
- In a medium bowl, whisk together ⅓ cup heavy cream, eggs, vanilla extract, and creamy peanut butter until smooth and fully combined.
- Add the wet mixture to the dry ingredients. Stir gently until just combined. Fold in the chocolate chips. The dough will be slightly sticky but should hold together.
- Lightly flour a sheet of parchment paper and transfer the dough onto it. Using floured hands, shape the dough into a circle about ¾ inch thick.
- Using a bench scraper or large knife, cut the dough into 6 to 8 wedges. Gently separate the wedges so there is about ½ inch of space between each. (I cut it into 8 scones.)
- Using a pastry brush, lightly brush all exposed sides of each scone with the 2 tablespoons of heavy cream, dividing it evenly among them.
- Bake for 18 to 20 minutes, or until the scones are golden brown and set.
- While the scones cool slightly, place the creamy peanut butter in a small microwave-safe bowl. Heat for 15–20 seconds, just until melted and smooth.
- Drizzle the warm peanut butter over the scones and serve immediately. Or, allow the drizzle to set slightly before serving.
Did you make this recipe?
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What the Test Kitchen had to say about this recipe:
Autumn
These have a great balance of chocolate and peanut butter. And, I like how soft they are!
Elizabeth
I love everything chocolate peanut butter, and these were delicious! I would drizzle even more peanut butter on top!
Annabelle
These are soft and tender scones with a great chocolate peanut butter flavor. If you love that combination, you will love these scones.
Stephanie
I can't believe how soft these are! (They are not hard like some scones I have tried.) And, they are pretty easy to make!
Bella
I love one of these scones with a cup of tea. They are a great mid-morning or afternoon treat.
