Peanut Butter Chocolate Chip Scones

Preheat oven to 350ºF.

In the bowl of a stand mixer or a large mixing bowl using beaters, place all the dry ingredients except the chips and mix to incorporate.

Add the cold butter pieces and process until it resembles a fine crumble, 2-3 minutes on medium.

Add peanut butter and process 1-2 minutes on medium, until it resembles sand, scraping down the sides as you go.

Add the egg, vanilla, and cream and process until it forms a dough.

Add the peanut butter chips and the chocolate chips and mix until incorporated, not more than 30 seconds. It will resemble cookie dough.

Dump dough onto a piece of parchment and knead 2 to 3 times until everything is incorporated. Pat dough into a 9″ circle and using a sharp knife, cut into 8 wedges.

Place on a Silpat or parchment-lined baking sheet and bake for 18-20 minutes. Do not overbake. I always touch the top and it should give little when done (feel puffy).

Store in an airtight container.

Serves 8.

Enjoy!