Now don’t give me that look! I know what you’re thinking : tempting you with chocolate so early in the day. But I love you so much and I could NOT forgive myself if I keep this recipe to myself.
Despite the heaviness of the peanut putter these scones are light, fluffy with a mild peanut butter flavor. The smell coming from the oven while these scones are baking will make everyone come and see what you’re baking.
Those of you that already have breakfast can print the recipe and make it tomorrow morning. Those who are thinking about breakfast I’m wondering why you’re not hitting the print button and run in the kitchen. You really should make these scones.
We’re talking peanut butter and chocolate here! Don’t think I have to tell you how insanely delicious these are!
I mean, com’on, look at them and tell me you don’t crave one!
To make these scones it’s fairly easy. All you need are a couple of ingredients (which I’m pretty sure you already have on hand) a food processor (makes your work lot easier) and a baking tray or scone pan.
Start by measuring your flour, baking powder, sugar, butter and peanut butter.
Add them to the food processor with a pinch of salt and pulse a couple of times until it resembles breadcrumbs.
Through the feeding tube add enough milk to make the dough hold it’s shape. It should have the consistency of molding clay.
Place the mixture into a bowl and fold in the chocolate chips.
With your hands form a disc and press down on the scone pan (if using one) or put it on a baking sheet and with a sharp knife cut it into 8 triangles.
Bake in preheated oven until golden. Enjoy!
Peanut butter and chocolate scones (vegan)
1 1/2 cup all purpose flour
2 tsp. baking powder
pinch of salt
1/4 cup sugar in the raw
3 tbsp. chilled vegan butter cut in cubes
1/4 cup creamy unsalted peanut butter (I advice you to pick the one that doesn’t have any other ingredients except peanuts)
~6 tbsp. almond milk
1/4-1/3 cup (mini) vegan chocolate chips
Preheat the oven to 425F. Grease your scone pan if using or line parchment paper on a baking sheet. Set aside.
In a food processor add the flour, baking powder, salt, sugar, butter and peanut butter. Pulse a couple of times until the mixture resembles breadcrumbs.
Through the feeding tube slowly add the almond milk. The dough should resemble modeling clay. If it’s too dry add a few more drops of milk, if too wet add a little more flour.
Take the dough out of the food processor and place it in a bowl. Mix in the chocolate chips. I used 1/3 cup but if you’re not a big fan of chocolate chips you can add 1/4 cup or less or simply skip them.
Shape the dough into a disc. Press it down onto the scone pan or lay it on the baking sheet. Cut it into 8 triangles.
Bake it for about 18 minutes until golden.
Sending love your way,