Pat has a sweet tooth and these Cocoa Peanut Butter Scones hit the spot perfectly! You can enjoy them for breakfast with a hot cup of coffee or for dessert, or when that sweet craving hits! This recipe comes together very quickly and Pat hopes you give this a try!
5 tablespoons butter1 cup + 2 tablespoons heavy cream
1/4 cup chocolate chips
Chocolate Drizzle
1/4 cup chocolate chips
2 tablespoons milk (almond or regular)
Directions
Start by putting your butter in the freezer for 5-10 minutes, this will help with grating it
Preheat the oven to 400 degrees and line a baking sheet with parchment paper
Sift flour, cocoa powder, powdered peanut butter, and baking powder into a large mixing bowl. Add in the sugar and then stir until its all evenly mixed
Use a box or handheld grater - the large grate holes - to grate the butter. Use your fingers to mix the butter in and break it up into even smaller pieced until the mix is crumbly but holds some shape when you squeeze it in your hand
Add in the chocolate chips and stir
Make a divot in the center of your dry ingredients, pour in the heavy cream and then slowly incorporate the flour to create a dough
Lightly dust a clean surface with flour and then pour the dough out onto the surface. Gently roll and fold it into a ball, kneading until it holds together
Cut the dough into at least 8 pieces. You can cut them into squares or triangles of different sizes
Place the scones on your baking sheet and bake for 15 minutes
When they're done baking, add the chocolate chips and almond milk to a small bowl and microwave for 30 seconds then stir until mixed and smooth. Drizzle melted chocolate on top of each scone and enjoy!
