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5 from 2 votes

Peanut Butter Chocolate Chip Scones

Peanut butter scones made with mini chocolate chips and topped with a peanut butter glaze.
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Breakfast
Cuisine: breakfast
Servings: 8 scones
Calories: 459kcal


For the scones

  • 2 cups (240 g) all purpose flour
  • 3 Tablespoons granulated white sugar
  • 1 Tablespoons baking powder
  • 1/2 teaspoon table salt
  • 5 Tablespoons unsalted butter chilled and cut into 1/4-inch cubes
  • 1/2 cup (85 g) mini chocolate chips
  • 1 cup (240 mL) heavy cream
  • 1/2 cup (135 g) smooth peanut butter

For the glaze

  • 1/2 cup (57 g) confectioners sugar
  • 2-3 Tablespoons heavy cream (milk)
  • 1/4 teaspoon vanilla extract
  • 2 Tablespoons peanut butter


  • Preheat your oven to 450 degrees. Line a baking sheet with parchment paper.
  • Whisk together your flour, sugar, baking powder and salt in a large mixing bowl.
  • Cut your butter into your flour mixture with a pastry cutter (or you can use a food processor) until the butter is pea-sized.
  • Stir in your mini chocolate chips.
  • Add in your heavy cream and peanut butter and stir to combine.
  • Turn your dough onto a floured surface and knead 5-10 times to incorporate the floury bits.
  • Pat into a 8-inch circle of dough and cut into 8 wedges.
  • Transfer your scones (carefully!) to your baking sheet. Bake them for 15 minutes and transfer to a cooling rack.
  • In a small bowl, whisk together glaze ingredients. Adjust consistency as needed. Drizzle over cooled scones.


  • Tools: mixing bowl, cookie sheet, parchment paper or silicone baking mat, spatula, silicone baking mat
  • Make Ahead/Storage:  Store leftover scones in an airtight container at room temperature for up to 2 days.
  • Freezing: Can be frozen for up to 1 month. You can freeze them baked or unbaked. If freezing unbaked scones, just make sure when you do bake them do NOT thaw them. Bake them frozen and just add an additional couple minutes onto the baking time.
  • Half Size: I do this by cutting the 8 wedges and then cutting those in half again. These half sized scones will take less baking time of course.
  • Peanut Butter: I think chunky peanut butter would work great and add some extra texture. I would steer clear of the natural peanut butters you have to stir the oil in, they may make these too oil (but I haven't tested it with this type).
  • No Pastry Cutter?:If you don’t have a pastry cutter then cube the butter up as normal. Then toss it in the flour. Once the butter is coated in flour, go ahead and with your fingertips (ONLY – you don’t want your warm hands melting the butter) squish the butter into smaller and smaller pieces. 


Calories: 459kcal | Carbohydrates: 41g | Protein: 9g | Fat: 30g | Saturated Fat: 14g | Trans Fat: 1g | Cholesterol: 65mg | Sodium: 254mg | Potassium: 343mg | Fiber: 2g | Sugar: 14g | Vitamin A: 711IU | Vitamin C: 1mg | Calcium: 102mg | Iron: 2mg