The Pioneer Woman Tasty Kitchen
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Chocolate Chip Scones with Peanut Butter Glaze

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Level: Easy

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Description

Sweetened just a bit with brown sugar and some chocolate chips, and then drizzled with a sweeter peanut butter yum, these are a little wedge of heaven.

Ingredients

  • FOR THE SCONES:
  • 2 cups All-purpose Flour
  • ⅓ cups Packed Brown Sugar
  • 2 teaspoons Baking Powder
  • ¼ teaspoons Baking Soda
  • ½ teaspoons Kosher Salt
  • ½ cups Cold, Unsalted Butter, Cut Into 1/2" Pieces
  • ¾ cups Semi-sweet Chocolate Chips (I Like Guittard Brand.)
  • ½ cups Buttermilk (Use Buttermilk Only, Do NOT Substitute!)
  • 1 whole Large Egg, Lightly Beaten
  • 1 teaspoon Vanilla
  • 1 Tablespoon Milk
  • FOR THE GLAZE:
  • ¾ cups Sifted Powdered Sugar
  • 2 Tablespoons Milk
  • 2 Tablespoons Creamy Peanut Butter
  • ½ teaspoons Vanilla Extract

Preparation

For the chocolate chip scones:
Preheat oven to 425°F. Line a baking sheet with parchment paper. In a bowl, stir together flour, brown sugar, baking powder, baking soda, and salt.

With a pastry blender or 2 knives, cut in butter until mixture resembles coarse meal. Stir in chocolate chips. Make a well in the center and add buttermilk, egg, and vanilla. Stir just until combined, taking care to not overmix.

Transfer dough to a lightly floured work surface and knead 5 or 6 times. Pat into an 8” circle and cut into 8 wedges. Transfer to prepared baking sheet, about 1-1/2” apart. Brush each wedge of dough lightly with milk. Then bake until scones are golden brown, 12 to 15 minutes. Let cool on pan for 5 minutes before removing to a wire rack to cool completely.

For the peanut butter glaze:
After removing the scones from the oven, prepare the glaze. In a small bowl, whisk together all glaze ingredients until smooth. When the scones are mostly cooled (they can be slightly warm yet), drizzle the peanut butter glaze over the scones.

I believe scones are always best the day they are baked. But this recipe does allow for some advance prep. The unbaked dough freezes really well, enabling you to store the unbaked scones in your freezer and bake them up fresh when desired. Just cut the dough into wedges, place them on a tray in the freezer for an hour and then transfer the frozen wedges to a plastic freezer bag. On the day you want to bake them, take them directly from freezer to baking sheet lined with parchment paper (do not thaw first) and brush with milk. You will need to bake the frozen dough a bit longer, adding about 4 or 5 minutes onto the regular baking time.

One Comment

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Tina's Delicious Dishes on 3.8.2012

I can tell by the directions that this recipe is exactly how I like my scones! Can’t wait to try this new “flavor”.

One Review

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Ellen on 10.26.2012

I made these last night. I was craving something sweet but didn’t want to make cookies. I’ve never made scones before. These turned out fabulous looking and very delicious! The whole family loved them!

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