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Peanut Butter White Chocolate Scones

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If you’re looking for a sweet start to your day then try my Peanut Butter White Chocolate Scones. Crumbly, buttery scones filled with peanut butter and white chocolate chips with a vanilla glaze and PB-drizzle on top. It’s basically a cookie for breakfast. You’re welcome.

I really love peanut butter. Like, really love peanut butter.

peanut butter white chocolate scones featured

In fact, I have 4 jars of peanut butter open in my pantry right now. I also have [amazon_textlink asin=’B00OXCMM1Q’ text=’JIF To-Go’ template=’ProductLink’ store=’hermodernkitc-20′ marketplace=’US’ link_id=’94d79edc-20ad-11e8-becc-5f4b7c926106′] containers ready for travel at a moment’s notice, and have packets of organic peanut butter hidden in my purse and work bag. Just in case a peanut butter emergency strikes.

I kid you not.

peanut butter white chocolate scones drizzling

peanut butter white chocolate scones not frosted

So, it’s only natural that I found another way to incorporate peanut butter into breakfast by making peanut butter white chocolate scones, they’re prettyyyy much like a crumbly cookie. That you can eat for breakfast. No complaints here.

peanut butter white chocolate scones drizzled all

peanut butter white chocolate scones drizzled

I never used to like making scones but eventually, I learned that if I was willing to get a little messy, scones are super easy to pull together in the morning.

For my peanut butter white chocolate scones, I suggest waking, putting your butter in the freezer to chill for 30-minutes while you sip your first cup of coffee then jump into scone-making.

By the time these scones bake and you dress them in the vanilla glaze & peanut butter drizzle, it will be just about time for brunch and your second cup of coffee. Which obviously, pairs perfectly with my peanut butter white chocolate scones’ sweet, buttery, crumbly texture.

Put your feet up, dig in, and enjoy your ‘cookie’ for breakfast.

Peanut Butter White Chocolate Scones

featured_peanut_butter_white_chocolate_scones
Alyssa

Peanut Butter White Chocolate Scones

Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings: 16
Ingredients Method

Ingredients
  

  • For the Scones
  • 2 cups flour
  • 1 tablespoon baking powder
  • 1/2 cup granulated sugar
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter chilled and diced
  • 1/2 cup half & half
  • 1 egg
  • 2 teaspoons vanilla extract
  • 1/4 teaspoon almond extract
  • 1/2 cup peanut butter chips
  • 1/2 cup white chocolate chips

  • For the Vanilla Icing
  • 2 cup confectioner's sugar
  • 3-4 tablespoons half and half
  • 1 1/2 teaspoon clear vanilla extract

  • For the Peanut Butter Drizzle
  • 3 tablespoons creamy peanut butter

Method
 

  1. Preheat oven to 400*F and line a large baking sheet with parchment paper or a silicone baking mat, set aside
  2. In a medium-sized bowl whisk together the flour, baking powder, sugar, and salt.
  3. Using a pastry blender cut in the chilled butter until its the consistency of small pebbles.
  4. In a small bowl, whisk together the half and half, egg, and extracts.
  5. Pour the wet ingredients into the dry ingredients and gently combine.
  6. Fold in the peanut butter and white chocolate chip, careful to not over mix.*
  7. Once mixed, form the dough into a large ball on a lightly floured surface.
  8. Cut the dough ball in half and set one aside.
  9. Working with one half of the dough, gently roll the ball into a round circle, roughly 6 inches in diameter and 1/2 inch thick.
  10. Using a floured pastry cutter or floured knife, cut the circle across 4 times to form 8 equal-sized triangles.
  11. Gently transfer the cut scones on to the prepared baking sheet, leaving a 1-inch space between each.
  12. Repeat the rolling and cutting process with the remaining dough piece.
  13. Bake the scones for 15-18 minutes until light golden in color.
  14. Remove from oven and let cool on a wire rack.
  15. While baking, make the icing.
  16. For the Vanilla Icing, mix everything together in a medium-sized bowl and set aside until the scones have cooled and you are ready to ice them.
  17. Once completely cooled, dip the top side of the scone into the prepared vanilla icing, letting any excess drip off before returning to the wire rack to dry. (I like to dip mine twice for an extra thick glaze!)
  18. For the Peanut Butter Drizzle, in a small microwave-safe bowl and heat for 30 seconds. Stir to distribute the heat until the peanut butter is fully melted. Pour the melted peanut butter into a prepared piping bag and snip a 1/4 inch off the tip. When iced scones have set, drizzle the glaze over top and serve immediately.

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Comments

  2. Danielle says

    5 stars
    I eat peanut butter every day. Literally just a spoon right from the container. It’s my favorite part of the day 🙂 These sound delicious. I have never made scones before, but need to get in gear and start doing it because I love them! Your pictures are gorgeous too.

  3. Kaitie says

    YES! These look amazing! A total treat for breakfast… because scones are for breakfast right?! HA HA Love it!