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!
Save This Recipe
Enter your email address, and we'll send it straight to your inbox!
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! :)
One year ago: 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
Ingredients
- 2 cups (250 g) all-purpose flour
- 1 cup (81 g) traditional rolled oats
- ⅓ cup (73.33 g) dark brown sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ¼ teaspoon (0.25 teaspoon) salt
- 6 tablespoons cold unsalted butter, cut into small pieces, (3 ounces)
- ¾ cup (180 ml) buttermilk
- 1 egg, separated
- ½ cup (129 g) chunky peanut butter
- 1 cup (180 g) semisweet chocolate chips
- Raw sugar, for sprinkling
Instructions
- Preheat oven to 400 degrees F. Line a baking sheet with parchment paper; set aside.
- 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).
- In a small bowl, whisk together the buttermilk and the egg yolk.
- 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.
- 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.
- 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.
Notes
Did you make this recipe?
Leave a review below, then snap a picture and tag @thebrowneyedbaker on Instagram so I can see it!
These are so tasty!!! I added chunky peanut butter instead, but I regret that substitution. Sounded better in my head. This was exactly what I was in the mood for this morning, love it!
Yuuuuuum! I’ve been looking for this recipe, as my local cafe serves up a similar scone and I wanted to try my hand at it. I’m am an experienced baker but not with scones. Used sour cream with a splash of water in place of buttermilk. Turned out wonderfully!!
Was so happy to find your recipe; made it and was floored! Talk about yummy, and so easy to follow your directions. Thank you for sharing this great recipe and I will be making it a lot for friends and family. :))
I just made these scones tonight, and they are fantastic! I actually did half with the egg wash and sugar, and the other half, I made a glaze for and put a thin layer over the top when they came out of the oven. I’ll be making these fora brunch next weekend. You can’t go wrong with these!!
I love those scones! I made them today and they are really amazing. My family devoured them :D 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 ;)
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 ^_^
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! :)
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.
I love scones and these are so yummy! I used yoghurt instead of buttermilk. Great recipe!
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.
Just made these – they are a keeper!! Very moist. I cooked them for 20 minutes and they were perfect. Thank you!