Recipes Bread Quick Bread Recipes Scone Recipes Chocolate-Peanut Butter Scones Be the first to rate & review! 0 Photos This is a butterless(!) peanut butter scone recipe that is really simple and delicious. No dough rolling or cutting involved. Also wonderful with fresh blueberries instead of candy chips, or any fruit. Recipe by Vaiva Razgaitis Published on June 19, 2020 Save Saved! View All Saved Items Rate Print Share Share Tweet Pin Email Prep Time: 10 mins Cook Time: 15 mins Total Time: 25 mins Servings: 12 Yield: 1 dozen Jump to Nutrition Facts Ingredients 2 cups all-purpose flour ½ cup chocolate chips ½ cup peanut butter chips ¼ cup white sugar 1 tablespoon baking powder ½ teaspoon salt 1 ¼ cups heavy cream Directions Preheat the oven to 425 degrees F (220 degrees C). Combine flour, chocolate chips, peanut butter chips, sugar, baking powder, and salt in a bowl. Gently stir in heavy cream using a fork until dough holds together and is not sticky, being careful not to over mix. Scoop batter onto a baking sheet using a 1/2-cup scoop. Bake in the preheated oven until golden brown, about 15 minutes. I Made It Print Nutrition Facts (per serving) 268 Calories 14g Fat 30g Carbs 5g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 12 Calories 268 % Daily Value * Total Fat 14g 18% Saturated Fat 10g 49% Cholesterol 34mg 11% Sodium 216mg 9% Total Carbohydrate 30g 11% Dietary Fiber 1g 4% Total Sugars 12g Protein 5g Vitamin C 0mg 1% Calcium 68mg 5% Iron 1mg 7% Potassium 67mg 1% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved