These Peanut Butter Chocolate Scones are melting in your mouth, soft, and flaky with crumbly edges and top! Made with creamy peanut butter and chocolate chips, then topped with peanut butter glaze, these scones are sure to be your new favorite breakfast treat!

Let’s make scones with the most heavenly flavor combo, peanut butter and chocolate!! Not gonna lie, I’ve got a thing for scones and PB chocolate flavor combo. They’re so yummy, quick, and easy to make. Just simply stir together some dry ingredients, cut in cold butter, add in all the wet ingredients, then pat it flat on a baking sheet, cut, and bake. After about 30 minutes, there’s a warm and sweet scone of my dreams. That crispy edge, flaky-buttery center, with PB Chocolate flavor combo gets me every time! If you like scones and PB chocolate flavor combo, you need to give this recipe a try!

Why You’ll Love This Recipe >

Ingredients Needed & Notes >

Equipment You’ll Need >

Step By Step Instructions >

Baking Tips >

Serving & Storage >

FAQ (Frequently Asked Questions) >

Recipe Card >

WHY YOU’LL LOVE THESE PEANUT BUTTER CHOCOLATE SCONES

Easy and simple to make! No mixer is required.
Ready in under 30 minutes.
Soft, buttery, and flaky interior. Crumbly and crisp exterior.
Peanut butter + chocolate = heavenly flavor combo!
The extra peanut butter glaze adds an extra level of deliciousness!
You can make these scones a day before, and bake it the next morning for breakfast!

INGREDIENTS NEEDED & NOTES

Flour – You’ll only need all-purpose flour to make this recipe.

Cocoa powder – This recipe uses dutch process cocoa powder, but you can use any type of cocoa powder just make sure it’s unsweetened.

Leavening agent – We need some baking powder and baking soda to lift the dough.

Butter – You can use either salted or unsalted butter, but I prefer unsalted butter. If you use salted butter, I recommend skipping the salt.

Cream – You’ll need heavy cream with 35% – 40% milk fat.

Peanut butter – This recipe uses regular creamy peanut butter.

Sugar – 3 types of sugars are used in this recipe. Granulated sugar, brown sugar to make the scones, and powdered sugar to make the glaze.

Salt – This helps to balance all the flavors.

Vanilla extract – A little bit of vanilla extract to enhance the flavor.

Chocolate chips – This recipe uses semi-sweet chocolate chips and I like mini chocolate chips to make scones, but you can use regular-size chocolate chips or chocolate chunks.

BAKING TOOLS & EQUIPMENT YOU’LL NEED

(Check my favorite baking tools and equipment here!)

Large mixing bowl
Microwave safe medium bowl
rubber spatula
Baking sheet
Parchment paper or silicone baking mat
Plastic wrap

STEP-BY-STEP INSTRUCTIONS TO MAKE THESE PEANUT BUTTER CHOCOLATE SCONES

(Be sure to check the recipe card below for the full ingredients list & instructions)

STEP 1 – Mix Dry Ingredients

In a large bowl, sift the flour and cocoa powder. Then, add in baking powder, baking soda, granulated sugar, brown sugar, and salt. Whisk all the dry ingredients until well combined.

STEP 2 – Cut Cold Butter

Cut the butter (straight from the fridge) into small cubes, then add the butter cubes to the dry ingredients. Make sure all the butter cubes are coated in flour. Use a pastry cutter or your fingertips, cute, and blend the butter into the dry ingredients. Cut until butter is the size of a pea.

STEP 3 – Add in the wet ingredients and Assemble

Make a hole in the middle of the butter-flour mixture. Pour in cold heavy cream, peanut butter, and vanilla extract, then use a rubber spatula to mix and fold the dough. Add in the chocolate chips, then mix together until well combined. Do not over-mix the dough and if the butter starts melting, let the dough rest in the freezer for about 10 minutes.

Place a piece of parchment paper over a baking sheet. Pour the dough onto the prepared baking sheet, then with floured hands, work the dough into a ball as best you can and press it down into an 8-inch disc, about 1-inch thickness. Cover with plastic wrap and freeze it for about 15 minutes while you pre-heat the oven.

STEP 4 – Bake the Peanut Butter Chocolate Scones and Make the Glaze

Preheat the oven to 400F. Cut the dough into 8 triangles and arrange the triangles about 2 inches apart. Bake the scones in the middle rack of the oven for about 15 minutes or until lightly browned. Remove from the oven and let them cool for about 15 minutes as you make the glaze.

In a medium microwave-safe bowl, heat the peanut butter until warm and soft. Add in powdered sugar, and 3 tablespoons of heavy cream, then whisk together until smooth. You can add more heavy cream if it’s too thick, depending on your desired consistency.

Evenly drizzle the glaze over the scones or frost them like a frosted sugar cookie. Serve warm or at room temperature, and enjoy!

TIPS FOR MAKING THE BEST PEANUT BUTTER CHOCOLATE SCONES

The butter must be cold from the very start to when the dough enters the oven. If the butter is warmed, the butter will melt before entering the oven and the scones will be tough.
If the butter warms while you are forming the scones, freeze for an extra 15 minutes before baking.
Do not over-mix the dough or allow it to get too warm. This will result in flatter and less flaky scones.
Use cold heavy cream to help the butter stay cold.
You can laminate the dough to make a flakier texture.

HOW TO SERVE AND STORE

I highly recommend enjoying these Peanut Butter Chocolate Scones warm, fresh from the oven, or at least on the same day you bake them. It has the best texture and flavor on the first day.

If you want to keep it for later, place the scones in an airtight container at room temperature for about 2 days or up to 5 days if refrigerated.
You can also freeze the baked scones. Wrap the leftover scones in a layer of plastic wrap and then place it in a freezer-safe container or a zip-top bag. It will last for up to 2 months in the freezer.

FAQ (Frequently Asked Questions)

Can I make these ahead of time?

Yes, you can! Once you make the scone dough into an 8-inch disc, wrap it tightly with 2 layers of plastic wrap, then store it in the fridge up to 24 hours. You can also freeze it for up to a month, but I recommend freezing it after you cut the dough into triangles, and bake right away.

How to laminate the scone dough?

Turn the dough out onto a lightly floured work surface.
Roll the dough into a long rectangle.
Fold the rectangle in thirds, like you’re folding a piece of paper to go into an envelope.
Rotate the dough 90 degrees, roll it out into a rectangle again, and fold it in thirds once more.
Shape into an 8-inch disc, wrap with plastic wrap, and chill for about 30 minutes, then continue the baking process.