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The Batter Thickens

A food blog balancing sweet treats & healthy eats.

Peanut Butter Maple Chip Scones

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With my lifetime of baking, there are a lot of recipes that I think back on and remember loving. But also with all those memories of recipes, I sometimes second guess whether they were as good as I remember. These scones are one of those second guesses. I remember being obsessed with them when I made them the first time, but… was I just 16? Was I just drunk off the joys of a summer in high school, where I had no obligations other than playing tennis and eating scones? Am I an unreliable narrator in my own mind? Turns out… no I am not! I re-made them with a bit of a riff – peanut butter instead of almond butter, and maple chips instead of cinnamon. And they were just as good as I remembered.

Turns out, I did not need to gaslight myself! I can trust my baked good memory. It is a steel trap. And sometimes baked goods are delicious both because they taste great and because you have fond memories of them.

I think I’ve said it on this blog before, but peanut butter and maple are a fantastic and under-rated combination. I learned this as a kid, putting peanut butter and maple syrup on my Eggo waffles. Incredible way to start the day. These are a grown up spin on that – the peanut butter oatmeal base is more subtle and nutty than a typical scone, and the maple chips complete the winning combo.

I also used this peanut butter, which it not necessary but definitely didn’t hurt these scones. I recently ordered far too many jars of peanut butter from Peanut Butter & Co, because I had some ideas to bake with a few of their flavors, and they have a free shipping deal. And it was one of those free shipping deals where if you don’t get the free shipping amount, you end up paying the same amount in shipping. So… it just made sense to get enough peanut butter to hit the threshold. “Girl math!” as they say. I love their flavors though. Really elevates my morning banana and peanut butter. And it elevates these scones!

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Peanut Butter Maple Chip Scones

  • Author: Audrey
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Ingredients

  • 2 cups all-purpose flour
  • 1 cup traditional rolled oats
  • 1/3 cup dark brown sugar
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • ¼ teaspoon salt
  • 6 tablespoons cold unsalted butter, cut into small pieces
  • ¾ cup buttermilk
  • 1 egg, separated
  • ½ cup peanut butter
  • 1 cup maple chips

Instructions

  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 maple 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.

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