Peanut butter chocolate scones, peanut butter chocolate scones, where ya at, where ya at, where ya at, where ya at! In ma belly, in ma belly, in ma belly, in ma belly! ……… yum!

* Makes between 10 to 15 scones (depending on how big you cut them). Reduce the quantities accordingly if you want to make less, or increase if you want to go scone crazy!


250 g plain flour

3 tsp baking powder

½ tsp salt

50 g butter (room temp, not melted)

30 g castor sugar

 2 tbsp of crunchy peanut butter

150 ml milk

100 g roughly chopped dark chocolate

1 egg (for brushing scones with)


1: Pre-heat your oven to 200 degrees Celsius then take your peanut butter and mix it with your milk. This will help give a more even distribution of peanut butter through the dough. You can add extra dollops of peanut butter if you want later.

2: Mix the flour baking powder and salt together in a bowl then Take the butter and the flour mix and rub together using the tips of your fingers until you get a fine bread crumb like texture.

3: Add the caster sugar and milky peanut butter in next and mix with a spoon until it forms a crumbly dough and starts to form a ball.

4: Add in your roughly chopped chocolate now and mix it into the dough. If you wish, you can add dollops of extra peanut butter now.

5: Lightly flour your kitchen bench and turn out your dough onto it and gently bring it together with any little stray bits from the bowl. Grab a rolling pin (big glass bottle will work too) and gently roll out your dough until it’s about 3 cm thick. If the edges start to break, gently press them bake in with your hands.

6: Take a shape cutter and start cutting out your delicious mouth watering scones! Place on to a baking tray lined with baking paper and bake for around 25 to 30 minutes for big scones or 15 to 20 minutes for smaller scones. Basically until the top is Golden brown and the base is firm. You can grad a skewer an poke it into the center of one to check. If it comes out clean, they are ready.

8: Finally take the scones out of your oven and let them rest for about 5 minutes to slightly cool. Then grab some butter and smother that stuff on. This is not traditional in the sense we are not using cream or jam, but trust me, there is enough flavour in these scones, you just want to add a little butter! I like to toast mine off a little to give them some crunch!

You can put left overs  into air tight bags and freeze for up to 1 week or store in your cupboard for up to 4 days.


3 thoughts on “Peanut butter chocolate scones

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