Oatmeal Peanut Butter Chocolate Chip Scones

If the words “peanut butter” and “chocolate” are listed in any recipe title, it’s a foregone conclusion that I’m going to make that recipe. Add “oats” to the list, and the recipe skyrockets to the top of my to-do list. I’ve loved scones for a long time, ever since dark chocolate chip scones came into my life, and I’ve enjoyed making different varieties ever since. Of all the recipes I’ve tried, from pumpkin to blueberry to cranberry-orange, I have yet to make a peanut butter version. For an avowed peanut butter lover like me, that’s blasphemous. I’m righting all wrongs with these, though – not only is there peanut butter, but there are chocolate chips and oats. If you enjoy peanut butter-oatmeal chocolate chip cookies, then these scones are right up your alley!

One of the things I love most about scones is the tender quality the crumb has, and the oats in these scones enhances the tenderness, as well as adds a bit of chewiness to the texture. Add to that peanut butter flavor, chunks of peanuts and chocolate chips, and you have one of the most amazing scones to ever grace your plate. If you’re really feeling adventurous, you could slice the scone in half horizontally and make yourself a peanut butter and banana sandwich. I know what I’m having for at least one meal tomorrow!

I don’t really need an excuse to eat cookies for breakfast, but if you’re looking for one, these scones are definitely it! Enjoy!

P.S. If you make the pumpkin doughnut muffins and have some buttermilk left over, this is a perfect way to use it up! πŸ™‚

One year ago:Β Peanut Butter and White Chocolate Rice Krispies Treats
Two years ago: Cheese, Olive and Ham Bread
Three years ago: Lemon Burst Cookies
Four years ago: Brownie Mosaic Cheesecake
Five years ago: Hearty Beef Stew

Oatmeal Peanut Butter Chocolate Chip Scones

Yield: 8 scones

Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes


2 cups all-purpose flour
1 cup traditional rolled oats
1/3 cup dark brown sugar
1 teaspoon baking powder
1 teaspoon baking soda
ΒΌ teaspoon salt
6 tablespoons (3 ounces) cold unsalted butter, cut into small pieces
ΒΎ cup buttermilk
1 egg, separated
Β½ cup chunky peanut butter
1 cup semisweet chocolate chips
Raw sugar, for sprinkling


1. Preheat oven to 400 degrees F. Line a baking sheet with parchment paper; set aside.

2. In a large bowl, whisk together the flour, oats, brown sugar, baking powder, baking soda and salt. Add the butter and use a pastry blender to cut the butter into the flour mixture until the butter is pea-size (alternately, you could use your fingertips to rub the butter into the flour mixture).

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

4. Make a well in the flour mixture and pour the buttermilk mixture into the center of the well, then add the peanut butter. Using a rubber spatula, very gently fold the mixture together until it starts to come together. Add the chocolate chips and gently knead with your hands (in the bowl) until just incorporated. Be careful not to overmix the dough.

5. Turn the dough out onto the parchment-lined baking sheet and pat it into a round disk about 8 inches in diameter. Whisk the egg white, then brush the top of the dough with the egg white, and sprinkle with the additional sugar.

6. Cut the dough into 8 wedges (do not separate them) and bake for 18 to 22 minutes, or until the scones are golden brown and a toothpick inserted in the center comes out clean or with just a few crumbs attached. Remove from the oven and let cool for 5 minutes, then re-slice and separate them. Transfer to a wire rack to cool completely, or serve slightly warm. Store in an airtight container at room temperature for up to 2 days.

(Recipe adapted from Baked Elements)


41 Responses to “Oatmeal Peanut Butter Chocolate Chip Scones”

  1. Suzanne on October 10, 2012 at 1:14 am

    Oh these look like a dangerous treat for me! Love the oatmeal in there and with pb and chocolate chips you can’t go wrong.


  2. Ashley @ Wishes and Dishes on October 10, 2012 at 1:32 am

    I’ve never needed an excuse to eat cookies for breakfast! haha I’ll be making these….I have a love for scones


  3. Nicky @ Pink Recipe Box on October 10, 2012 at 4:02 am

    Yum! These sound absolutely amazing. I can’t believe I’ve never made Pb and chocolate scones before! Pinning πŸ™‚


  4. Laura Dembowski on October 10, 2012 at 8:45 am

    I’m not typically a scone fan, but these have officially changed my mind. I bet oats are a wonderful addition.


  5. Brittany on October 10, 2012 at 9:15 am

    I made these a few weeks ago and they are fabulous! Put them on your weekend to do list:)


  6. Amy on October 10, 2012 at 9:28 am

    Ohhh my gosh, these look too good. I’m also a sucker for the chocolate + PB + oats combo! I’ll definitely be making these soon.


  7. LuAnn on October 10, 2012 at 10:32 am

    I know what I’m doing today, besides making another batch of the most wonderful Honey Fig Scones.

    Scones just make my heart so very happy.


    • Bkp on October 11th, 2012 at 12:27 pm

      Where is that recipe?


  8. Christina on October 10, 2012 at 11:48 am

    These look amazing! I have a quick question, though! Due to some health restrictions, I can’t have buttermilk (or sour cream or yogurt or chocolate for that matter – but that’s a whole other issue!!). I’m wondering if it is ok if I just use plan milk? Maybe cream to get a more creamy substance? What would you suggest?


    • Michelle on October 10th, 2012 at 7:55 pm

      Hi Christina, I would use heavy cream as a substitute. I haven’t done so, so I’m not entirely sure how the texture might be affected, but please let me know how your version comes out! Enjoy!


  9. Erin @ Dinners, Dishes and Desserts on October 10, 2012 at 12:15 pm

    I have never had scones with oats before. These look so moist, and perfect for a breakfast treat!


  10. Christy@SweetandSavoring on October 10, 2012 at 1:13 pm

    Yes, peanut butter, chocolate and oats are a fantastic combination. Scones are one thing I haven’t tried making myself yet…


  11. thegoodiegirl on October 10, 2012 at 7:00 pm

    These would be great to take for breakfast on the go! Thanks, will need to make these to take for late breakfast at work!


  12. Liz on October 10, 2012 at 7:04 pm

    Yummy….I love scones and these are definitely being added to my recipe box!


  13. Madeleine @ teeniebaker on October 10, 2012 at 7:13 pm

    These look so good! And oats? Hello, definitely a healthy food πŸ˜‰


  14. Christina @ Diary of a Teenage Baker on October 10, 2012 at 7:15 pm

    Ohhhh these would be dangerous at our house!


  15. Loretta E on October 10, 2012 at 7:35 pm

    I have never made or eaten a scone. This really makes me wonder why!


  16. Ellen @ The Baking Bluenoser on October 10, 2012 at 8:51 pm

    Now THESE are my kind of scones! Looks delicious πŸ™‚


  17. Vicki @ WITK on October 10, 2012 at 9:53 pm

    These look super moist! I’m not always a scone fan because they tend to be a bit dry. I will totally have to try these out!


    • Kristall on October 11th, 2012 at 12:33 pm

      Like most baked goods intending to go with tea or coffee, a scone (scone, rhymes with gone) is meant to be a bit “dry”. This recipe looks nothing like a true scone that primarily would serve as a delicious flaky vehicle for good clotted cream and jam. This is more of a muffin, unfortunately.


      • Robin on October 27th, 2012 at 5:11 am

        Agree. Although I’m sure these are delicious and am planning on making them today, my first thought was ‘hmm, not really sure if this is a true scone, they look too moist’. The point of scones is, as you say, to clotted cream, butter and jam into your mouth all in one fell swoop with a nice cup of tea!


  18. natalie on October 10, 2012 at 10:08 pm

    peanut butter and chocolate for breakfast? i’m in!


  19. ATasteOfMadness on October 11, 2012 at 1:06 am

    Hahah, I’m always looking for an excuse to eat cookies for breakfast, yum!


  20. Rachel @ Bakerita on October 11, 2012 at 1:22 am

    Um, these sound like my heaven. My friends actually make fun of my obsession with chocolate PB recipes, but screw them! I know they’ll all be lovingggg me when I make these!


  21. Allison Day on October 11, 2012 at 3:12 am

    That first sentence could have totally been describing me. These scones are definitely happening in my kitchen very soon!


  22. Bkp on October 11, 2012 at 12:28 pm

    I just saw a very similar recipe in the “Baked” cookbook. They use their own homemade peanut butter. I thought they looked very scrumptious!


  23. Rachelanne Gladden on October 11, 2012 at 3:26 pm

    These are… Ridiculous. I made them for my husband’s work crew and the sounds coming out of the office as I left were nothing short of obscene., lol. I myself, ate one for breakfast, and am now eating one for lunch…
    The peanut butter makes them SO moist, and I used those new wonderful DARK chocolate chips that Hershey’s started making.
    Once again, dear BEB, you knocked it out of the park. <3


  24. Angelyn @ Everyday Desserts on October 11, 2012 at 6:28 pm

    These look amazing, definitely making them soon!!


  25. Fiona on October 12, 2012 at 10:28 pm

    I made these at 6 am and took to work. People swooned while devouring. These are even better than they look, which makes them divine.


  26. Erin on October 13, 2012 at 12:17 pm

    These look wonderful! I love that there are oats in them. I imagine it adds a nice chewiness. πŸ™‚


  27. Linda K. on October 14, 2012 at 7:17 am

    These look amazing. Do I have to.use chunky peanut butter though?


  28. Anna @ hiddenponies on October 18, 2012 at 1:31 am

    Oats, peanut butter, and chocolate chips? I am so there with you.


  29. Stephanie N. on October 29, 2012 at 12:53 pm

    I had never eaten, let alone made, scones before, but the mere mention of oatmeal, peanut butter, and chocolate chip had me sold on trying this recipe. I made this over the weekend, and I am totally sold! This recipe is really good. The oats do add some chewiness to the final product, and there is a hint of the peanut butter, but it’s not overwhelming. I wasn’t entirely sure what the texture is “supposed” to be like. My scones turned out a little crumbly and a little between moist and dry. Having read the reviews, it seems like this is about right. Now I think I have to try the dark chocolate chip scones!


  30. Tracy on November 8, 2012 at 12:04 pm

    These look so good! I’ll have to give them a try with SunButter. What a great breakfast along with a hot cup of coffee!


  31. Cheryl on March 23, 2013 at 1:41 pm

    Just made these – they are a keeper!! Very moist. I cooked them for 20 minutes and they were perfect. Thank you!


  32. Jocelyn on July 6, 2013 at 9:57 pm

    I made these delicious scones today and am adding them to my recipe collection. The only changes I made were to decrease the amount of chocolate chips and use one cup of white whole wheat flour instead of the all purpose flour. All your scone recipes are fantastic. Thanks so much.


  33. Ilona on December 3, 2013 at 8:10 am

    I love scones and these are so yummy! I used yoghurt instead of buttermilk. Great recipe!


  34. Holly on March 21, 2014 at 4:42 pm

    Would it work to make this dough ahead of time? I want to make these for breakfast on vacation but don’t want all the mess and hassle between me and beach! πŸ™‚


    • Michelle on March 23rd, 2014 at 10:09 pm

      Hi Holly, I haven’t tried it, but I would recommend forming the cooking and freezing, then baking straight from the freezer, adding a minute or two to the cooking time.


  35. Anna on June 19, 2014 at 4:23 pm

    I love those scones! I made them today and they are really amazing. My family devoured them πŸ˜€ I substituted some biscoff spread for about 1/4 of the peanut butter (i always do that cuz people in germany aren’t used to such a strong PB taste XD) and they turned out perfectly with just a very subtle hint of PB πŸ˜‰
    I put a leftover scone in the freezer to take to school with me next week- hope itll still taste that delicious after thawing!
    I will definitely make this recipe again ^_^


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