Peanut Butter Chocolate Chip Scones

First off, thank you to all the lovely people that have been commenting on my posts! I haven't had a chance to visit all of your blogs yet since finals are starting to suck away more of my time, but I will definitely be visiting them. Now on to the food! I came across these peanut butter chocolate chip scones on Baking Bites and was immediately intrigued. Many months ago my friend mentioned a peanut butter bagel, and ever since then I've been dreaming of peanut butter bread-y things, so I knew I had to make these.

They're incredibly easy to make and turned out just perfectly. Crispy outsides, soft insides, a cross between a scone and a biscuit. The scones aren't as peanut butter-y as a cookie would be but the taste and smell are definitely there. And who doesn't love chocolate chips in baked goods? The dough is made in a food processor (how much easier can it be than that?) and uses milk instead of cream so I can feel slightly good about eating them. And some of the all purpose flour can easily be replaced with whole wheat flour, without changing the texture.

The recipe is written to make 16 mini scones, which I didn't realize at first. If I had then I might have just cut them into bigger pieces but I'm glad that I didn't. Making them mini means more crispy edges, which I love, and a perfect little size treat. And even better, the edges on the scones stay crispy until the second day (whereas usually I find scones will become completely soft the next day).

Peanut Butter Chocolate Chip Scones
slightly modified from Baking Bites

Makes 16 scones.

2 cups all purpose flour
1 cup whole wheat flour
1 tbsp paking powder
1/2 tsp salt
1/4 cup sugar
10 tbsp butter, cold and cut into 10 pieces
4 tbsp natural peanut butter
1 1/8 cup milk (1 c + 2 tbsp)
1 tsp vanilla extract
1/2 cup mini chocolate chips

Preheat oven to 400F. Line a baking sheet with parchment paper.

In the bowl of a food processor, combine flour, baking powder, salt and sugar. Pulse to combine. Add butter and peanut butter and pulse a few times, until mixture resembles very large, coarse crumbs. Add mini chocolate chips.

Combine milk and vanilla extract. With the motor of the food processor running, pour in milk. Stop when the dough starts to come together into a ball. Try not to run the food processor any more than necessary.

Divide dough into three or four pieces and pat each piece into a circle on a lightly floured surface. Cut each circle of dough into 4 or 5 pieces, to make 16 triangular scones. Place on prepared baking sheet.

Bake for 16-20 minutes at 400F, until light golden brown.

Cool on a wire rack. Store in an airtight container if not eating right away.
The scones are best within two days of baking.

Notes: Make sure not to add too much milk otherwise the dough will be too wet. When mixing the dough in the food processor, stop it periodically to make sure that everything is mixing properly (I found that the dough was gooey on the bottom and crumbly on top if I didn't stick a spatula in there and mix things up).