Chocolate Chip Scones With Peanut Butter Glaze Recipes

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CHOCOLATE CHIP PEANUT BUTTER SCONES



Chocolate Chip Peanut Butter Scones image

Decadent peanut butter scones with chocolate chips and a peanut butter glaze.

Provided by Kara

Categories     Bread- Muffins and Scones

Time 27m

Number Of Ingredients 15

2 cups flour
1/2 cup sugar
1 Tbsp. baking powder
1/2 tsp salt
1/2 cup cold butter
1/3 cup peanut butter (I used chunky)
1 egg
1/4 cup sour cream
2 Tbsp milk
2 tsp vanilla
3/4 cup mini chocolate chips (or 1 cup regular)
Glaze:
1/2 cup powdered sugar
2 Tbsp peanut butter
3-4 tsp milk

Steps:

  • Whisk together the flour, sugar, baking powder, and salt in a large mixing bowl.
  • Cut in the butter and peanut butter. In a small bowl, whisk together the egg, sour cream, milk, and vanilla. Add to the dry ingredients with the chocolate chips and stir gently till barely combined.
  • Pat the dough together in the bowl, then dump out onto a floured counter.
  • Pat the dough into an 8" circle. Cut into 8 wedges, and place 1" apart on silpat lined or lightly greased cookie sheets. Bake at 400° for about 12 minutes or till golden brown.
  • For glaze: Whisk together ingredients and add enough milk to make a thin icing. Place in a ziplock bag and snip the corner. Squeeze the glaze on top of the warm scones.

Nutrition Facts : Calories 488 calories, Carbohydrate 59 grams carbohydrates, Cholesterol 59 milligrams cholesterol, Fat 26 grams fat, Fiber 3 grams fiber, Protein 9 grams protein, SaturatedFat 13 grams saturated fat, ServingSize 1, Sodium 509 milligrams sodium, Sugar 30 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 11 grams unsaturated fat

CHOCOLATE CHIP SCONES WITH PEANUT BUTTER GLAZE



Chocolate Chip Scones with Peanut Butter Glaze image

Chocolate Chip Scones with Peanut Butter Glaze are warm and tender on the inside, with a beautiful thin outer crust. This homemade scone recipe is great for brunch or dessert!

Provided by Brenda | A Farmgirl's Dabbles

Categories     Dessert

Time 32m

Number Of Ingredients 17

for the chocolate chip scones:
2 c. all-purpose flour
1/3 c. packed brown sugar
2 tsp. baking powder
1/4 tsp. baking soda
1/2 tsp. kosher salt
1/2 c. cold, unsalted butter, cut into 1/2″ pieces
3/4 c. semi-sweet chocolate chips (I like Guittard brand.)
1/2 c. buttermilk (Use buttermilk only, do not substitute.)
1 large egg, lightly beaten
1 tsp. vanilla
1 T. milk
for the peanut butter glaze:
3/4 c. sifted powdered sugar
2 T. milk
2 T. creamy peanut butter
1/2 tsp. vanilla extract

Steps:

  • 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 two 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.
  • 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.

Nutrition Facts : Calories 305 calories, Carbohydrate 39 grams carbohydrates, Cholesterol 37 milligrams cholesterol, Fat 15 grams fat, Fiber 2 grams fiber, Protein 5 grams protein, SaturatedFat 8 grams saturated fat, ServingSize 1, Sodium 262 grams sodium, Sugar 21 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 6 grams unsaturated fat

CHOCOLATE CHIP SCONES WITH PEANUT BUTTER GLAZE



Chocolate Chip Scones With Peanut Butter Glaze image

These are fabulous! This one came from a "the farmgirl's dabbles" blog. They're super quick and the flavor is out of this world. Chocolate and peanut butter???!!!??? YUM!

Provided by Realtor by day

Categories     Scones

Time 23m

Yield 8 scones, 8 serving(s)

Number Of Ingredients 15

2 cups all-purpose flour
1/3 cup packed brown sugar
2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon kosher salt
1/2 cup unsalted butter, cold & cut into 1/2-inch pieces
3/4 cup semi-sweet chocolate chips (I like Guittard brand.)
1/2 cup buttermilk (Use buttermilk only, do not substitute.)
1 large egg, lightly beaten
1 teaspoon vanilla
1 tablespoon milk
3/4 cup sifted powdered sugar
2 tablespoons milk
2 tablespoons creamy peanut butter
1/2 teaspoon vanilla extract

Steps:

  • for the chocolate chip scones:
  • Preheat oven to 425°. 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 two knives, cut in butter until mixture resembles coarse meal. Stir in chocolate chips. Make a well in the center and add buttermilk, vanilla and egg. 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 glass measuring cup, 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 put this in the microwave for 30 seconds 2 or 3 times to help it smooth out nicely.
  • 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.

CHOCOLATE-PEANUT BUTTER GLAZE



Chocolate-Peanut Butter Glaze image

Make and share this Chocolate-Peanut Butter Glaze recipe from Food.com.

Provided by Roxanne J.R.

Categories     Dessert

Time 10m

Yield 1 1/2 cups

Number Of Ingredients 4

8 ounces semisweet chocolate, coarsely chopped
3 tablespoons smooth peanut butter
2 tablespoons light corn syrup
1/2 cup half-and-half

Steps:

  • In the top of a double boiler or in a bowl set over simmering water, combine the chocolate, peanut butter, and corn syrup.
  • Cook, whisking often, until the chocolate is melted and the mixture is smooth.
  • Remove from the heat and whisk in the half-and-half, beating until smooth. Use while still warm.

Nutrition Facts : Calories 1133.5, Fat 104.5, SaturatedFat 58, Cholesterol 29.9, Sodium 234.4, Carbohydrate 77.4, Fiber 27, Sugar 12.3, Protein 29.9

CHOCOLATE-PEANUT BUTTER SCONES



Chocolate-Peanut Butter Scones image

This is a butterless(!) peanut butter scone recipe that is really simple and delicious. No dough rolling or cutting involved. Also wonderful with fresh blueberries instead of candy chips, or any fruit.

Provided by Vaiva Razgaitis

Categories     Bread     Quick Bread Recipes     Scone Recipes

Time 25m

Yield 12

Number Of Ingredients 7

2 cups all-purpose flour
½ cup chocolate chips
½ cup peanut butter chips
¼ cup white sugar
1 tablespoon baking powder
½ teaspoon salt
1 ¼ cups heavy cream

Steps:

  • Preheat the oven to 425 degrees F (220 degrees C).
  • Combine flour, chocolate chips, peanut butter chips, sugar, baking powder, and salt in a bowl. Gently stir in heavy cream using a fork until dough holds together and is not sticky, being careful not to over mix.
  • Scoop batter onto a baking sheet using a 1/2-cup scoop.
  • Bake in the preheated oven until golden brown, about 15 minutes.

Nutrition Facts : Calories 268.1 calories, Carbohydrate 30.4 g, Cholesterol 34 mg, Fat 14.3 g, Fiber 1 g, Protein 5.1 g, SaturatedFat 9.8 g, Sodium 216.2 mg, Sugar 12.3 g

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