Oatmeal Peanut Butter Chocolate Chip Scones


We are in love with peanut butter and chocolate around here and these scones hit all the right notes.  Decadent peanut butter flavor, a hit of chocolate, oat-y goodness, not too sweet and endorsed for breakfast!  The texture is perfect; tender, slightly crumbly and flaky yet slightly moist.  If you like oatmeal cookies and peanut butter cookies, you’ll like these scones.  I first made this recipe a few weeks ago and loved it so much that it’s made it’s way into our regular scone rotation.

The recipe comes from Baked Elements: Our 10 Favorite Ingredients by Matt Lewis and Renato Poliafito.  Judging by their list of 10 favorite ingredients, we could be related!  I did adapt the scone recipe slightly to our tastes and because I ran out of eggs (gasp!) I used flax seed meal instead.  I can’t even tell it’s in there and it worked beautifully so I’ll probably make it that way from now on since a little extra bump in nutrition never hurt anybody.  The recipe makes 8 extra-large scones, but could easily be cut into smaller shapes for smaller appetites.

Oatmeal Peanut Butter Chocolate Chip Scones
Prep time: 
Cook time: 
Total time: 
Serves: 8
  • 2 cups all-purpose flour
  • 1 cup old fashioned rolled oats
  • ⅓ cup dark brown sugar (I used light because that's what I had)
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • ¼ teaspoon salt
  • 6 tablespoons (3 ounces) cold unsalted butter, cut into small pieces
  • ¾ cup buttermilk
  • 1 egg (or 1 Tbsp. golden flax meal mixed with 3 Tbsp. water)
  • ½ cup chunky peanut butter
  • 1 cup bittersweet chocolate chips
  • buttermilk for brushing
  • Sparkling sugar for sprinkling
  1. Preheat oven to 400 degrees F. Line a baking sheet with parchment paper.
  2. In a large bowl, whisk together the flour, oats, brown sugar, baking powder, baking soda and salt. Add the butter and use a pastry blender or a couple of forks to cut the butter into the flour mixture until the butter is pea-size.
  3. In a small bowl, whisk together the buttermilk and the egg (or flax seed mixture).
  4. Make a well in the flour mixture and pour the buttermilk mixture into the center of the well, then add the peanut butter. Using a fork, very gently stir the mixture until it starts to come together. Add the chocolate chips and gently knead with your hands (in the bowl) until just incorporated. Be careful not to over-mix the dough.
  5. Turn the dough out onto the counter and pat it into a round disk about 8 inches in diameter. Brush the top of the circle with milk or buttermilk and sprinkle with the sparkling sugar.
  6. Cut the dough into 8 wedges and transfer them to the parchment lined baking sheet and bake for 18 to 22 minutes, or until the scones are golden brown.
  7. Remove from the oven and let cool for 5 minutes. Transfer the scones to a wire rack to cool. Serve slightly warm or at room temperature. Store in an airtight container at room temperature.


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