I don’t really know what a traditional scone is supposed to taste like. I’m not even sure what it is about some scones that makes me like them so much and others that just don’t cut it for me. Maybe that’s why finding a scone recipe is usually so hard for me. I don’t really know, in words, what I’m looking for, I just know it in taste. What I do know is that I like scones that don’t need butter or jam or anything else added to them once baked; I like scones that are delicious on their own.
One of the weird things about me and scones is that usually I’m drawn to round scones more than triangular ones. I think it’s just because Great Harvest scones (the scones that made me fall in love with scones) are always circular. Nevertheless, something drew me to making these triangular scones, and I’m so glad I did.
Now, how can I describe these scones when I just explained how bad I am at doing that? Well… they have a firm exterior, but a softer interior with a really nice texture. They’re loaded with chocolate chips and peanut butter-chocolate swirl chips. And they’re delicious.
In case you’ve never heard of peanut butter-chocolate swirl chips, they’re something I found at the grocery store a while ago, a mix between a peanut butter chip and a chocolate. They’re good for people like me who prefer more chocolate than peanut butter, because I can do what I did with this recipe and use some of them and some regular chocolate chips. Of course, you can just you all chocolate chips if you want, or some peanut butter chips instead.
Chocolate-Peanut Butter-Chip Scones
adapted from Alli-n-Son
(makes 24 scones)
1 ½ cups milk
½ cup butter (1 stick)
3 ¾ cups all-purpose flour
½ cup granulated sugar
1 tablespoon plus 1 teaspoon baking powder
¼ teaspoon salt
1 ½ cups semisweet chocolate chips
½ cup peanut butter-chocolate swirled chips
Oven Temperature: 375 F
1. Pour the milk into a microwave-safe container, and add stick of butter (cold or room temperature). Microwave at 30-second increments until the butter has melted into the milk and the mixture is warm. Whisk together and place in the freezer to cool.
2. Meanwhile, sift together the flour, sugar, baking powder, and salt. Add the chocolate chips and swirl chips (or whatever combination you are using) and stir.
3. Remove the milk-butter mixture from the freezer and whip again to reverse any separation. Add this mixture to the dry ingredients, stirring until just combined.
4. On a surface covered in parchment paper, knead the dough for about 2 minutes to form a ball that isn’t too sticky. You may need to add more flour during this process. Divide the dough into three equal sized pieces. Round each piece and flatten into 7-inch circles. I found that the best way to do this is to fold the parchment paper over the top of each round and flatten using the palm of your hand. Cut each circle into 8 triangles.
5. Place the triangles onto two cookie sheets lined with parchment paper (I do think parchment paper is the best choice, if you have it, because it contributes to the firm exterior of the scone). Bake in the preheated oven for 15-20 minutes.