I’m so excited to share today’s video with you all because it corresponds with my most read blog post of all time! If you’ve been reading M Loves M for awhile, you might remember these Oatmeal Peanut Butter Chocolate Chip Scones. I featured them in 2013 and since then it’s been a recipe that’s been featured and pined hundreds of thousands of times. CRAZY! But, I mean, it’s obvious why right?! Oatmeal. Peanut Butter.Chocolate Chip. Scones!! What’s better than that?! Nothing, right?
So today I’m going to show you just how easy it is to make these scones! This would be a delicious Sunday morning treat, but let’s be honest, they’d be amazing all throughout the day, even for dessert!
I hope you all loved seeing this recipe come to life! I hope you make these oatmeal peanut butter chocolate chip scones again and again, and love them as much as we do! If you have any questions, please leave them in the comments below. And if you’d like to see more videos from me, Like and Subscribe on YouTube! Happy Baking everyone!
Oatmeal Peanut Butter Chocolate Chip 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 recipe is adapted from Baked Elements