Peanut Butter Chocolate Scones
Buttery scones swirled with chocolate chips and layered with salted peanut butter. The dough is folded multiple times to create flaky layers, then chilled until firm for easy slicing.
Ingredients
cold unsalted butter, cubed
100g
all-purpose flour
250g
granulated sugar
50g
baking powder
2 teaspoons
fine sea salt
1/2 teaspoon
cold whole milk
120ml
semisweet chocolate chips
80g
chunky salted peanut butter
60g
egg wash (1 egg beaten with 1 tablespoon milk)
for topping
Instructions
1
Make the butter crumb mixture
Place the cubed cold butter in a large bowl with the flour, sugar, baking powder, and salt. Using your fingertips, rub the butter into the dry ingredients until you get a coarse, crumbly texture with pea-sized pieces of butter still visible. This step keeps the butter cold for flaky layers.
2
Form the dough
Pour in the cold milk and stir with a fork until the mixture just comes together into a shaggy dough. Add the chocolate chips and fold a few times to distribute them evenly. The dough should be just combined—do not overwork it or the scones will be tough. Turn out onto a floured surface and gently pat into a rectangle.
3
Add peanut butter layers
Roll the dough into a rectangle about 1.5 cm thick. Spread half of the peanut butter evenly across the surface, leaving a small border. Fold the dough in thirds like a letter, then roll out again and spread the remaining peanut butter. Repeat the fold, roll, and fold once more for a total of three folds.
4
Chill and shape
Wrap the layered dough in plastic wrap and freeze for 30 minutes until firm. This makes the scones easier to cut and enhances layering. Preheat your oven to 200°C (400°F) and line a baking sheet with parchment.
5
Cut and bake
Unwrap the chilled dough and roll to about 2 cm thick. Cut into triangles or rectangles using a sharp knife or cookie cutter. Place on the prepared baking sheet, brush the tops with egg wash, and bake for 18-20 minutes until golden brown and risen. Let cool slightly before serving.
