2 cups flour
1/2 cup brown sugar
1 Tbl. baking powder
1/2 tsp. baking soda
1/2 tsp. salt (I use Kosher)
5 Tbl. butter, cold and cut into 1/2 inch cubes
1 cup peanut butter (I use Skippy)
2 tsp. vanilla extract
1/2 cup heavy cream
3/4 cup Reece's Peanut Butter chips
3/4 cup milk chocolate chips
Preheat oven to 350 degrees.
In the bowl of a stand mixer or a large mixing bowl, place all the dry ingredients except the chips and mix to incorporate.
Add the cold butter pieces and process until it resembles a fine crumble.
Add peanut butter and process until it resembles sand, scraping down the sides as you go.
Add the egg, vanilla, and cream and process until it forms a dough. Add the peanut butter chips and the chocolate chips and mix until incorporated, not more than 30 seconds. It will resemble cookie dough.
Dump dough onto a piece of parchment and kneed two to three times until everything is incorporated.
Place on a Silpat or parchment line baking sheet and bake for 18 - 20 minutes. Do not over bake. I always touch the top and it should give little when done (feel puffy).
Yum, yum, yum!
Store in an airtight container.
Serves - 8
Here's the handy printable - Peanut Butter Chocolate Chip Scones
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