Scones have been on my mind since the “Not So Squirrely Scones” I made. The husband requested more, he really loved them! Instead I decided to work on my own recipe. I was craving peanut butter. I was craving a lot of peanut butter actually but this time instead of pairing it with a spoon I decided it was time to bake.
These scones come together pretty easily because of the peanut butter. I used crunchy because who doesn’t love a bit of extra texture? While I generally only serve scones on the day they were made to my guests these actually were okay on the next day when I had them for breakfast. The peanut butter keeps them from getting too stale in my opinion.
- 2 cups Flour
- 1/2 cup Brown Sugar, packed
- 2 1/2 tsp Baking powder
- Pinch of Salt
- 1/4 cup Margarine chilled
- 1 cup Peanut butter, crunchy
- 1/2 cup Almond Milk
- 2 tsp Vanilla
- 1/2 cup Chocolate Chips
- Preheat oven to 375F.
- In a large bowl, stir together the flour, brown sugar, baking powder, and salt.
- Cut the margarine into 1/2-inch cubes and distribute them over the flour mixture. With a pastry blender or two knives cut in the margarine until the mixture resembles coarse crumbs.
- In a small bowl, stir together the peanut butter, almond milk and venilla. Add to the flour mixture and knead until combined. Add the chocolate chips.
- Pat the dough out into 2 1/2-inch thick rounds on a cutting board. Cut each round into 6 scones.
- Place scones on an ungreased baking sheet. Bake for 17-20 minutes, or until lightly
- browned. Remove the baking sheet to a wire rack and cool 5 minutes. Transfer the scones to the wire rack to cool.