Oh, Iowa weather. You’d think after 27 years, I’d understand you. But I don’t. Yesterday, I sat on a bench outside while I waited for my friends for lunch. It was 45°! Today, it’s snowing. I don’t have anywhere to go, so I’m not complaining, but seriously. This weather is weird. I’m ready for spring.
I must be on a breakfast kick right now, because this is my second breakfast recipe in a week! I must also be on the same wavelength as all the food bloggers I follow, because my Facebook newsfeed has been blowing up with scones! Scones! If I was a little more organized (and a little less lazy), I would make a batch of these every Sunday to get me through the week. Not only are these Chocolate and Peanut Butter Chip Scones quick and easy to make, but I also had all the ingredients already in my kitchen! Try out my variation, or customize with your own favorite baking chips!
Chocolate and Peanut Butter Chip Scones
What I’m Listening to: “Take Me to Church” by Hozier
Ingredients (makes 16 scones)
-2 1/2 cups of flour+ extra for work surface
-1/8 cup of sugar
-1 tbsp of baking powder
-1/2 tsp salt
-1 stick of unsalted butter
-2 eggs, beaten
-3/4 cup+ 1/4 cup of heavy whipping cream
-3/4 cup of chocolate and peanut butter chips
Preheat the oven to 400°F. Line two baking sheets with parchment paper and set aside. In a large bowl, whisk together the flour, sugar, baking powder, and salt until combined. Cut the butter into small pieces and add to the flour mixture. With the side of a fork, cut the butter into the flour mixture until it resembles crumbs. Make a well in the center of the bowl by pushing the mixture to the sides.
In a smaller bowl, beat the eggs, then add 3/4 cup of whipping cream, and chocolate and peanut butter chips. Mix together. Pour into the well in the flour mixture and stir gently until it takes on a dough-like consistency.
Move the dough to a lightly floured surface. Knead it until the dough is smooth. Divide it in half. Roll the first half into a ball, pressing flat into a disc. Cut it into 8 slices and transfer to a baking sheet. Repeat with the other half of dough.
Pour the remaining 1/4 cup of whipping cream into a small bowl. Using the back of a spoon, drizzle a few drops onto each scones, spreading gently. Bake for 13-15 minutes, or until the scones are lightly browned and cooked through. Serve warm, or store in an air-tight container until ready to serve.
Adapted from Crazy for Crust
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