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Chocolate Peanut-Butter Scones

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“These were adapted from a recipe for “Double Chocolate Scones” but we had some peanut-butter chips lying around so we used those. I think they made it taste better. If you want to make “Double Chocolate Scones,” just substitute chocolate chips for the peanut-butter chips.”
8-10 scones

Ingredients Nutrition

  • 2 cups flour (any type works, I used white-whole-wheat flour)
  • 13 cup unsweetened cocoa powder
  • 13 cup packed brown sugar
  • 2 teaspoons baking powder
  • 34 teaspoon baking soda
  • 18 teaspoon salt (or just a pinch)
  • 12 cup margarine
  • 1 egg
  • 8 ounces plain yogurt (used Greek yogurt)
  • 12 cup peanut butter chips
  • milk (if you use Greek yogurt, the dough will probably be dry)


  1. In a large bowl, stir together flour, cocoa powder, brown sugar, baking powder, baking soda, and salt. Using a pastry blender or two butter knives, cut in margarine until mixture resembles coarse crumbs. Make a well in the middle of the dry ingredients; set aside.
  2. Separate the egg yolk from the whites. Set the whites aside and beat the yolk in a separate bowl. Combine the yogurt with the yolk; pour into the well in the dry ingredients. Add peanut-butter chips. Stir mixture till moistened. Add the milk if your dough resembles a pile of crumbs.
  3. On a lightly floured surface, gently knead dough. Do not over-knead the dough. Knead until your dough is smooth (about 10-12 strokes). Place dough on an ungreased baking sheet (I used a pizza sheet) and pat into a 9-inch circle. Score the top of the circle into eighths. This is to make it easier to cut later.
  4. Bake in a 350° oven for about 25-30 minute or until a toothpick inserted into the very center (where all of the scoring lines cross) comes out clean. Let cool for about 5 min., then remove from baking sheet. Place on a wire rack and finish cutting the wedges. Serve warm.

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