Studded with peanut butter morsels, these decadent scones get their chocolaty flavor from cocoa powder incorporated into the dough.
Gluten-free Peanut Butter & Chocolate Scones
Serves: 16 to 18 scones
- 2 cups gluten-free all-purpose flour*
- ⅓ cup granulated sugar
- 3 tablespoons unsweetened cocoa powder
- 1 tablespoon baking powder
- ½ teaspoon fine sea salt
- 6 tablespoons cold unsalted butter, cut into pieces
- ½ cup peanut butter chips
- 1½ cups plus 1 tablespoon cold heavy whipping cream, divided
- ½ teaspoon vanilla extract
- Garnish: granulated sugar
- Preheat oven to 350°. Line 2 rimmed baking sheets with parchment paper.
- In a large bowl, whisk together flour, sugar, cocoa powder, baking powder, and salt. Using a pastry blender or 2 forks, cut butter into flour mixture until mixture resembles coarse crumbs. Add peanut butter chips, stirring to combine.
- In a liquid-measuring cup, stir together 1½ cups cream and vanilla extract. Add to flour mixture, stirring until a dough begins to form. Working gently, bring mixture together with hands until a dough forms.
- Turn out dough onto a lightly floured* surface, and knead gently until smooth by patting dough and folding it in half 4 to 5 times. Using a rolling pin, roll out dough to a ½-inch thickness. Using a 2¼-inch round cutter dipped in flour*, cut as many scones as possible from dough, rerolling scraps as necessary. Place scones 2 inches apart on prepared baking sheets. Freeze scones for at least 15 minutes.
- Brush tops of cold scones with remaining 1 tablespoon cream. Garnish tops of scones with a sprinkle of sugar, if desired.
- Bake until edges of scones are golden brown, approximately 20 minutes. Let cool for at least 5 minutes before serving.
*We used King Arthur’s Gluten-Free Measure for Measure Flour.