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Chocolate Chip Scones with Peanut Butter Glaze

Chocolate chip scones with peanut butter drizzle on a cooling rack

This recipe, baked last Wednesday, is responsible for my all-salad diet last Thursday. I found them so irresistibly good, that I couldn’t help but break off a piece of scone every time I walked past the cooling rack. Pretty soon, I had quite a few down the hatch. And see that glaze pooled up under the rack of scones? Yep, I slurped that up, too. Seriously. That good.

The scones are part cookie, I suppose you could say. I’ve combined the goodness of my mom’s chocolate chip cookies, in all their brown sugar and chocolate chip goodness, with just the most perfect partner. Peanut butter. In the form of a luscious glaze that I borrowed from one of my favorite recipes of Maria’s from Two Peas & Their Pod. Her Peanut Butter Apple Bars are one of my family’s favorite treats, and we’ve gotten quite a few of our friends and family hooked on them as well. They always disappear in record time.

These Chocolate Chip Scones with Peanut Butter Glaze are light and tender on the inside, with the most beautiful thin outer crust. Sweetened just a bit with brown sugar and then drizzled with a sweeter peanut butter yum, they are a little wedge of heaven. When you make them, you’ll see exactly what I’m talking about. And I dare you to walk past that pooled up peanut butter glaze without swiping some into your own mouth. Resistance is utterly futile.

Chocolate chip scones with peanut butter drizzle on a cooling rack

Chocolate Chip Scones with Peanut Butter Glaze

Yield: 12 scones
prep time: 20 minutes
cook time: 12 minutes
total time: 32 minutes
Chocolate Chip Scones with Peanut Butter Glaze are warm and tender on the inside, with a beautiful thin outer crust. This homemade scone recipe is great for brunch or dessert!
5 Stars (3 Reviews)


  • for the chocolate chip scones:
  • 2 c. all-purpose flour
  • c. packed brown sugar
  • 2 tsp. baking powder
  • ¼ tsp. baking soda
  • ½ tsp. kosher salt
  • ½ c. cold unsalted butter, cut into 1/2″ pieces
  • ¾ c. semi-sweet chocolate chips I like Guittard brand.
  • ½ c. buttermilk Use buttermilk only, do not substitute.
  • 1 large egg lightly beaten
  • 1 tsp. vanilla
  • 1 T. milk
  • for the peanut butter glaze:
  • ¾ c. sifted powdered sugar
  • 2 T. milk
  • 2 T. creamy peanut butter
  • ½ tsp. vanilla extract


for the chocolate chip scones:

  • Preheat oven to 425° F. Line a baking sheet with parchment paper. In a bowl, stir together flour, brown sugar, baking powder, baking soda, and salt.
  • With a pastry blender or two knives, cut in butter until mixture resembles coarse meal. Stir in chocolate chips. Make a well in the center and add buttermilk, egg, and vanilla. Stir just until combined, taking care to not overmix.
  • Transfer dough to a lightly floured work surface and knead 5 or 6 times. Pat into an 8” circle and cut into 8 wedges. Transfer to prepared baking sheet, about 1-1/2” apart. Brush each wedge of dough lightly with milk. Then bake until scones are golden brown, 12 to 15 minutes. Let cool on pan for 5 minutes before removing to a wire rack to cool completely.

for the peanut butter glaze:

  • After removing the scones from the oven, prepare the glaze. In a small bowl, whisk together all glaze ingredients until smooth. When the scones are mostly cooled (they can be slightly warm yet), drizzle the peanut butter glaze over the scones.
  • I believe scones are always best the day they are baked. But this recipe does allow for some advance prep. The unbaked dough freezes really well, enabling you to store the unbaked scones in your freezer and bake them up fresh when desired. Just cut the dough into wedges, place them on a tray in the freezer for an hour and then transfer the frozen wedges to a plastic freezer bag. On the day you want to bake them, take them directly from freezer to baking sheet lined with parchment paper (do not thaw first) and brush with milk. You will need to bake the frozen dough a bit longer, adding about 4 or 5 minutes onto the regular baking time.


Scones heavily adapted from Everyday Food by Martha Stewart, originally from Letty Hampton of Oxford, MI.
Peanut butter glaze adapted from Two Peas & Their Pod’s recipe for Peanut Butter Apple Bars (one of my family’s favorite treats!).

Nutrition Information:

Serving: 1 Calories: 305kcal Carbohydrates: 39g Protein: 5g Fat: 15g Saturated Fat: 8g Polyunsaturated Fat: 6g Cholesterol: 37mg Sodium: 262mg Fiber: 2g Sugar: 21g
Nutrition information is automatically calculated by Spoonacular. I am not a nutritionist and cannot guarantee accuracy. If your health depends on nutrition information, please calculate again with your own favorite calculator.
Did you make this recipe?Please leave a comment below. And share a photo on Instagram with the hashtag #afarmgirlsdabbles or tag @farmgirlsdabble!
a cooling rack of chocolate chip scones, glazed with peanut butter

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47 comments on “Chocolate Chip Scones with Peanut Butter Glaze”

  1. This is such a great idea! I never thought about adding peanut butter flavor to scones. But believe me, my whole family…and me…would love it!

    1. This is one of those recipes that flickers in and out of my mind. It’s going to make a regular appearance at our house! Nice to hear from you, Rachel – thanks!

  2. Natalie @ Cooking for My Kids

    I know that it probably seems like I am stalking your blog…because I am. Your food and photos are all absolutely brilliant. Seriously. And, these scones just made my morning. Just looking at them made me happy. I cannot wait to try them.

    1. It seems that you’re a really, really nice person, Natalie…so I’m kinda glad you’re hanging around. ;) Thank you for all your kind words and encouragement – I appreciate it all!

  3. Sylvie @ Gourmande in the Kitchen

    Oh you better believe that I’d be wiping up all that glaze too! Can’t let that go to waste. ;-)

  4. I seriously need to make these!!

    Thanks for linking up Brenda! I featured your post in my wrap up http://tidymom.net/2012/st-patricks-day-ideas/

    Have a great weekend!

  5. Realtor by day, Chef by night

    Well…. these are fantastic! My family is in the kitchen devouring them right now. I like that they’re quick and simple but taste like you did something really complicated. Thanks for sharing this one. It’s a real winner.

  6. Realtor by day, Chef by night

    I have these in the oven right now and i’ll be back to tell you what my family thinks of them. I never make scones for them so this will be totally new for them. I just wanted to let you know that part of the recipe seems to be missing. The scone part only covers the dry ingredients and adding the buttermilk and egg. Nothing is there about the vanilla or the chocolate chips. I think you left out a step or something. I just wanted to let you know so you can fix it.

    1. Looks like I missed the vanilla in the preparation instructions. Thank you so much for letting me know…I’ve updated the recipe. :)

  7. Becca- cookie jar treats

    Ok I am so into scones right now it’s rediculous. I have been looking at so many scone recipes and just drooling at all the pictures. I tried this one recipe last weekend. I altered the recipe and didn’t like the alterations so I was going to make the original recipe today, but after seeing these, I think I’ve changed my mind. I will definitely be making these this weekend instead! Can’t wait to try them.

    1. I hope you like these, Becca. You might also want to check out another one of my favorite scones on my site – Wild Blueberry Scones. If you don’t want to use the dried wild blueberries, you could easily use another fruit.

  8. What’s not to love about these scones with the peanut butter just dripping all over? Congrats on being on Food Gawker1 :) Have a very happy weekend.

      1. I make your orange chocolate chip scones all the time and absolutely love them, but I thought today I’d shake things up and try the PB version. Wowowow. So good! I also used a little less sugar in the glaze and added a tablespoon of maple syrup and it was very delicious. Can’t wait to make these again!

  9. Oh wow! I love peanut butter, would you recommend these without the chocolate? I’ve given up chocolate for lent in an attempt to lose a few pounds so I guess eating something with peanut butter in it wouldn’t be too good either!

    1. Hi, Harriet! These scones would still be good without chocolate, just because I think they have wonderful texture and a slightly sweetened base. But…as soon as Lent is over, try it with the chocolate!! ;)

  10. I think I would have pulled up a chair right beside the cooling rack! These look so good and the flavour combinations are hard to beat.

  11. Kayle (The Cooking Actress)

    I love any excuse to pretty much have dessert for breakfast-and any pb/chocolate combination. These look like HEAVEN.

  12. Brenda, Thanks for linking up at Meals 4 Sharing Fridays and linking me in your post…it’s much appreciated Sweetheart! These scones look fabulous!

  13. The Summer Kitchen Girls

    You are the devil…..these look pure evil….we are starting our salad diet now, so that we will be able to eat the whole batch….yes, they look THAT good!
    What a fantastic scone for a little girls’ tea party…hmmmmm….got us thinking ~ only problem is deciding on a flavor of tea to go with these ~ lol!

    1. I’ve already thought about making them in smaller sizes – it would be great for a brunch selection. Super sweet for a little girls’ tea party…love it!

  14. I am dying over here! You know I love that glaze and I love scones and cookies. These are PERFECT! And I posted scones today too:) I knew we were destined to be bff’s:)