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.