Ingredients

• 2 cups flour, plus more for rolling

• ½ cup sugar

• 1 tablespoon baking powder

• ¼ teaspoon salt

• 1 stick butter, cold and cubed

• ½ cup creamy peanut butter

• 1 egg, lightly beaten

• ¼ cup sour cream

• ½ cup mini chocolate chips

Steps

1. Whisk in a large bowl 2 cups of flour, ½ cup of sugar, 1 tablespoon baking powder, and ¼ teaspoon of salt

2. Add 1 stick of cold cubed butter to the mix 

3. Use a pastry cutter to cut the butter in with the flour and sugar mixture until it resembles coarse crumbs

4. Add ½ cup of creamy peanut butter 

5. Use the pastry cutter again to cut the peanut butter into the flour and butter crumbs until crumbly and fully incorporated

6. Add 1 beaten egg and ¼ cup of sour cream to the peanut butter dough batter

7. Fold the egg and sour cream in with the rest of the dough until everything is fully incorporated

8. Fold in ½ cup of mini chocolate chips until just combined with the dough

9. On a floured clean and flat work surface, turn out the dough

10. Push the dough together until it holds its form, kneading a few turns and shaping into a round disc

11. Use a rolling pin to push out and stretch the dough into a large 12 inch circle, rolling across the top until the circle of dough is flattened and smooth

12. Cut the rolled out dough into equal size wedges

13. Use a spatula to carefully transfer the cut scones to a parchment paper lined tray

    1. As you place the scone down on the tray, leave 1 to 2 inches between each one so the scone has room to expand and they will all bake evenly

14. Bake the scones in the oven at 425 degrees Fahrenheit for 15 to 20 minutes until the bottom edges start to lightly brown

15. Remove the scones from the oven and allow to cool for 5 minutes on the tray

16. Transfer the scones to a wire rack in order to cool completely

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