And if peanut butter, chocolate, and warm pastries can’t convert you, nothing will.
My previous issues with scones are that they tend to be dry, tasteless, and resemble eating cardboard. Dry, bland calories are definitely not worth the cardio. But my mind changed a couple months ago when I made The Best Glazed Mixed Berry Scones. It’s been one of my most popular recipes this year and the scones have gotten rave reviews from people who’ve made them.
So I decided to ‘improve’ upon the recipe and made a peanut butter and chocolate version. The scones are easy to make, you don’t need a mixer, and they’re ready in 30 minutes. You can’t beat that. Between the butter, peanut butter, sour cream, and the peanut butter glaze, there’s virtually no chance of dryness. Just don’t overbake.
I use sour cream (or Greek yogurt) rather than using milk because it seals in more moisture. Plus, since it’s acidic like buttermilk, it not only helps the scones stay moister, but it helps them rise better and taste lighter and fluffier. There’s an abundance of chocolate chips in every bite. I used mini chips because in more delicate items like muffins and scones I prefer the size ratio, but I’m sure regular-sized chips will work. The overall peanut butter flavor is accentuated with a sweet peanut butter glaze, but if you prefer to play up the chocolate aspect, drizzle with melted chocolate. I’ll never say no to chocolate for breakfast.
If you’re a chocolate and peanut butter fan, you’re going to love these. I only wish I’d thought of them 3 years ago when I was writing Peanut Butter Comfort.
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