Peanut Butter Chocolate Chip Scones

Makes: 8 scones · Chill: 1–1½ hours or overnight · Bake: about 15 minutes at 400°F (200°C)

Ingredients

Dry ingredients

• 2 cups (250 g) all purpose flour, (fluff the flour before scooping and leveling)
• 1/4 cup (32 g) cornstarch
• 1/2 cup (110 g) granulated sugar
• 3/4 Tbsp (about 9 g) baking powder
• 1/4 tsp (about 1.5 g) baking soda
• 1/4 tsp (about 0.7 g) kosher salt (I use Diamond Crystal, measure is dependent on the type of salt you use)

Butter

• 1/2 cup (113.5 g) cold unsalted butter, cut in pieces (I like to use a grater)

Wet ingredients

• 1/2 cup (119 g) heavy cream
• 1/2 cup (129 g) natural style creamy peanut butter

Chocolate

• 1 1/2 cups (264 g) chocolate chips (we use a mix of milk, dark, and semi-sweet), we also like to add mini peanut butter cups. We like our scones extra chocolatey! If you prefer less chocolate (why would you, though?), use only 1 cup (176 g).

Instructions

1. Line a baking sheet with parchment paper or silicone baking pad.
2. Put the dry ingredients in the bowl of a food processor fitted with the blade and pulse to combine. I have made these with and without a food processor and the food processor is key.
3. Add the pieces of cold butter and pulse about 25-30 times to get the butter really incorporated in small bits. The mixture will be sandy.
4. Measure out the heavy cream in a glass measuring cup and then pour in the peanut butter to make 1 cup. If using a scale, weigh 119 g cream and 129 g peanut butter.
5. Add the wet ingredients to the processor and pulse/process just until the dough comes together in a lump or lumps. Add more cream if your dough looks dry
6. Turn out into a bowl and fold in the chocolate chips, then turn out onto a lightly floured surface and pat into a smooth 7–8 inch (18–20 cm) disk. Wrap with plastic and refrigerate for an hour to an hour and a half or overnight.

Baking

7. Preheat the oven to 400°F (200°C)
8. Slice the chilled dough into 8 scones with a large, sharp knife, and place on the baking sheet, leaving 2 inches (5 cm) between scones. Bake for about 15 minutes until the scones are firm and baked through. Look closely at the cracks in the top of the scone, if they look wet inside, bake a little longer. Don’t over bake. Note: you can place the scones closer together in a ring shape if you like the sides to cook into each other, pull-apart style…this makes a softer scone.
9. Let cool on a rack for a bit before devouring.

Notes

These scones are quick to prepare, but do require an hour to an hour and a half (or overnight) of chilling for optimum rise and flakiness.

Check your oven temperature with an oven thermometer.  It should be right at 400°F (200°C) when you slide your scones in.  If your scones seem to be browning too quickly, tent loosely with foil.  This high temperature helps to give the scones a high rise, but if you know your oven runs hot you can reduce the temperature by 25°F (about 15°C).