Peanut Butter Chocolate Chip Scones

These Peanut Butter Chocolate Chip Scones are light and fluffy and the wonderful peanut butter smell filled the kitchen.

Heart shaped and peanut butter, oh what a great combination!

 

They baked up all golden brown and I couldn’t even wait for them to cool before I had one.

 

There was a whole lot of love baked into these scones.

Recipe for Peanut Butter Chocolate Chip Scones {printable}

Peanut Butter Chocolate Chip Scone Recipe

2 ½ cups flour

½ cup sugar

1 tablespoon baking powder

½ teaspoon salt

½ cup butter

2 eggs (one for recipe, one for egg wash)

1 cup milk

½ cup peanut butter

½ cup mini chocolate chips

 

Preheat oven 400 degrees

In a food processor add flour, sugar, baking powder, salt and butter. Pulse until coarse crumbles, then transfer to large bowl.

Beat egg with milk, add to flour mixture and stir together (or use dough hook).

Add peanut butter and chocolate chips blend thoroughly.

The dough will be very sticky.

Flour your work surface well, pour batter out sprinkle with more flour and fold together until blended. Form a smooth shape 1 inch thick. Cut with round cookie/biscuit cutter or cut into triangles. Place on silicone mat or parchment lined baking sheet. Brush tops of scones with egg wash (egg mixed with 2 T. water)  Bake for 15 minutes, until lightly golden.

The recipe made 24 heart shaped scones.

I love this double heart Brownie Cutter, it works great on scones!

I also used this cutter to make these Chocolate Chocolate Chip Scones and these Pumpkin Scones

 

One dozen was devoured before my eyes, and the other dozen was a care package for a neighbor.