Chocolate Chip Scones with Peanut Butter Glaze

By ivybliss

Ingredients

• for the chocolate chip scones:
• 2 c. all-purpose flour
• 1/3 c. packed brown sugar
• 2 tsp. baking powder
• 1/4 tsp. baking soda
• 1/2 tsp. kosher salt
• 1/2 c. cold, unsalted butter, cut into 1/2" pieces
• 3/4 c. semi-sweet chocolate chips (I like Guittard brand.)
• 1/2 c. buttermilk (Use buttermilk only, do not substitute.)
• 1 large egg, lightly beaten
• 1 tsp. vanilla
• 1 T. milk
• for the peanut butter glaze:
• 3/4 c. sifted powdered sugar
• 2 T. milk
• 2 T. creamy peanut butter
• 1/2 tsp. vanilla extract

Preparation

Step 1

for the chocolate chip scones:
Preheat oven to 425°. Line a baking sheet with parchment paper. In a bowl, stir together flour, brown sugar, baking powder, baking soda, and salt.

With a pastry blender or two knives, cut in butter until mixture resembles coarse meal. Stir in chocolate chips. Make a well in the center and add buttermilk, egg, and vanilla. Stir just until combined, taking care to not over-mix.

Transfer dough to a lightly floured work surface and knead 5 or 6 times. Pat into an 8'' circle and cut into 8 wedges. Transfer to prepared baking sheet, about 1-1/2'' apart. Brush each wedge of dough lightly with milk. Then bake until scones are golden brown, 12 to 15 minutes. Let cool on pan for 5 minutes before removing to a wire rack to cool completely.

for the peanut butter glaze:
After removing the scones from the oven, prepare the glaze. In a small bowl, whisk together all glaze ingredients until smooth. When the scones are mostly cooled (they can be slightly warm yet), drizzle the peanut butter glaze over the scones.