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cinnamon peanut butter chocolate chip scones

Course Breakfast, Dessert, Snack
Keyword brunch, chocolate chip, cinnamon, pastries, peanut butter, scones, sweets
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 12

Ingredients

for the scones:

  • 2 ⅔ cups all purpose flour + more for dusting your work station
  • ½ cup packed brown sugar
  • 2 ½ tsps baking powder
  • 1 tsp ground cinnamon
  • ½ tsp kosher salt
  • 1 stick (½ cup) butter frozen then grated using a cheese box grater
  • ½ cup + 2 tbsps heavy cream divided
  • ⅓ cup creamy peanut butter melted
  • 1 large egg
  • 2 tsps vanilla extract
  • 10 oz dark chocolate chips
  • coarse sugar for sprinkling

for the glaze:

  • 2 tbsps butter
  • 1 tbsp creamy peanut butter
  • 1 tbsp maple syrup
  • ½ cup powdered sugar
  • ¼ tsp kosher salt
  • 1-2 tbsps heavy cream

Instructions

  1. Preheat the oven to 400F. Line a baking sheet with parchment paper.
  2. In the bowl of your stand mixer fitted with the paddle attachment, combine the flour, brown sugar, baking powder, ground cinnamon, and salt. Mix for a few seconds on med-low to just combine dry ingredients. Add in the grated butter then mix on med-low until a crumble butter flour mixture comes together.
  3. Add ½ cup heavy cream, melted peanut butter, egg, and vanilla extract to the bowl then mix again on med-low until it just combines. Finally, mix in the chocolate chips.
  4. Dust a work surface with flour then pour scone dough out onto the surface. Using your hands, work the dough into a 10x6 inch rectangle then slice it into 12 equally sized squares. Place scone squares on the prepared baking sheet.
  5. Brush the tops of the scones with the remaining 2 tbsps heavy cream then sprinkling coarse sugar ove top. Bake in the oven until golden, about 23-28 minutes.
  6. While the scones are baking, make your glaze: Combine butter, peanut butter, and maple syrup in a small-med microwave safe bowl then microwave until melted, about 1 minute. Whisk in the powdered sugar, salt, and heavy cream until smooth.
  7. Drizzle glaze over warm scones then add another sprinkle of coarse sugar and enjoy!