oatmeal peanut butter chocolate chip scones

June 25, 2013


Sometimes you just have to eat a scone. And not just any scone. One that’s full of chocolate chips and peanut butter. It should probably have some oatmeal in it, too, you know to disguise that this is really just a dessert in breakfast’s clothing. Matthew and I devoured these throughout the weekend, but they are amazing in the morning. It’s a perfect amount of sweetness to start your day. The recipe is surprisingly easy so I know I’ll be making these again soon!

These oatmeal peanut butter chocolate chip scones are so delicious! - M Loves M @marmar

Oatmeal Chocolate Chip Peanut Butter Scones adapted from Baked Elements
makes 8 scones

2 cups all-purpose flour
1/2 cup firmly packed dark brown sugar
1 teaspoon baking soda
1 teaspoon baking powder
1/4 teaspoon salt
1 cup rolled oats
3 ounces (3/4 stick) cold, unsalted butter, cut into 1/2 inch cubes
3/4 cup well-shaken buttermilk
1 large egg, separated
1/2 cup chunky peanut butter (I had creamy so I added some chopped peanuts as well)
3/4 cup semisweet or milk chocolate chips
2 Tablespoons raw sugar (optional)

Preheat the oven to 400 degrees. and position the rack in the center. Line a baking sheet with parchment paper.

In a large bowl, whisk together the flour, brown sugar, baking soda, baking powder, salt and oats. Add the butter and use your fingertips (or a pastry cutter) to rub (or cut) the butter into the flour mixture until the butter is pea-size and the mixture looks like chunky coarse sand.

In a small bowl, whisk together the buttermilk and egg yolk until combined.

Make a well in the dry ingredients and pour the buttermilk mixture into the center of the well. Add the peanut butter. Gently mix and knead the dough in the bowl until it starts to come together. Add the chocolate chips and knead until just incorporated. It’s important to not overwork the dough.

Turn the dough out directly onto the prepared baking pan and shape it into a disk 7 1/2 to 8 inches in diameter and about 1 1/2 inches high. Beat the egg white slightly, brush the top of the dough with the egg white, and sprinkle with the raw sugar, if you wish.

Cut the dough into 8 weges- but do not separate the wedges- and bake for 18 to 22 minutes, or until the scones start to brown, rotating the baking sheet halfway through. You can also check for doneness by inserting a toothpick into the center of the scones. The toothpick should come out clean or with just a few crumbs. Make sure the scones are fully cooked!

Remove from the oven, let cool for 5 minutes and re-slice and separate the scones. Serve slightly warm or transfer to a wire rack to cool completely. Scones taste best when consumed within 24 hours of baking, but you could store them in an air-tight container for up to 2 days.



This blog post has been so popular that I wanted to shoot a video making the recipe. I hope it helps during your baking adventures! If you like my videos, make sure to subscribe to my YouTube channel so you’re the first to know about my latest video!

For even more breakfast recipes, check out my archive of healthy and indulgent breakfast recipes that I love! I’ve made everything from breakfast burritos or this gluten-free granola! And of course there are some other really yummy scone recipes you have to try!


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