[This post is sponsored by my pals at Bob’s Red Mill! We’re using their fabulous Organic All-Purpose Flour and their Organic Whole Wheat Flour for these Chocolate Peanut Scone Cookies.]
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You guys know how much I <3 mashing recipes together, right?
But today…we are combining two of my favorite sweet treats of all-time: Scones + Cookies.
I have such a deep love for scones. Not like, legit scones. I’m not nearly that fancy.
But the ultra-sweet and kinda dry giant scones from a certain “popular coffee shop.”
I used to work in said “popular coffee shop,” and I’d have a blueberry scone nearly every time I worked. Paired with a cinnamon tea, break time was the best time.
So I got to thinking: how can I one-up the scones I once loved oh-so much?
And then the answer was obvious: add chocolate and peanuts.
I mean, duh. Did you guys watch that This is Us episode where Miguel is all, “Name one food that can’t be made better with chocolate or ranch”?
I’m convinced that almost anything can be made better with the addition of peanuts (aka. peanut butter) or chocolate. And if it’s both? Well, you know you’re in for a good time.
This is a traditional scone recipe, with minimal ingredients! Yay! Two of those ingredients are actually flours: Bob’s Red Mill’s Organic All-Purpose Flour (for fluffiness!) and Organic Whole Wheat Flour (for health!).
I have to say: I am so a fan of using this dynamic duo in pretty much any recipe. You can sneak in some of that wholesome whole wheat flour in pretty much any recipe (like this, this, or this!!), to give that recipe a slight nutty flavor and some whole grain goodness. I loooove using them both, and highly encourage you to do the same!
Other ingredients are very simple and straight-forward: non-dairy milk, vegan butter, baking powder, peanuts, chocolate, and brown sugar! Easy, simple, and so much yum.
Pro tip: chop up your peanuts pretty fine: they add the best texture to these scone cookies that I need you to experience. Please. For me.
While they’re technically a scone, they taste like a cookie. A soft and chewy cookie with a crispy outside and OMG THEY’RE SO GOOD.
If you love recipe mashups like me, these are a must-make.
I mean…those melty puddles of dark chocolate? That crisp exterior? That tender interior?
Chocolate Peanut Scone Cookies
A quick and easy homemade scone recipe…that tastes like a cookie! Vegan, 1 bowl, and perfect for brunch, breakfast, or dessert!
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 10 scones
- Category: Dessert
- Method: Bake
- Cuisine: American
4 oz. or 1/2 cup vegan butter, diced and placed in the freezer for 10 minutes
1 cup Bob’s Red Mill Organic All-Purpose Flour
1 cup Bob’s Red Mill Organic Whole Wheat Flour
1/2 cup packed brown sugar
2 tsp. baking powder
pinch salt (if using unsalted peanuts)
1/2 cup roasted peanuts (salted are my fave, but use unsalted if desired), finely chopped
4 oz. chopped vegan dark chocolate
1/2 cup unsweetened non-dairy milk, cold*
a big splash of vanilla extract
For topping: extra milk and granulated sugar
- Preheat your oven to 375 degrees F. Line a baking sheet with parchment paper.
- Place your cut butter in a bowl in the freezer while you prepare the rest of your ingredients.
- Combine your AP flour, WW flour, brown sugar, baking powder, and salt in a large bowl. Whisk to combine and remove any clumps.
- Add your chopped peanuts, then pinch in your cold butter, pinching until the butter is broken down and it’s the size of peas. Add your dark chocolate. Add your vanilla and non-dairy milk to a cup and mix to combine, then slowly drizzle your milk mixture into the flour mixture, lightly mixing with a spoon. Mix only until everything comes together, and then scoop your dough out on a cutting board (or something that can be transferred into the freezer for a quick freeze).
- Flatten your dough to a 1-inch thickness, and then fold the dough in half, flattening between each fold, three times. Flatten it once more, and then place it in the freezer for 10 minutes.
- Cut out your scones (roughly 2 and 1/2 inches in size), and then place the cut scones on your prepared baking sheet. Reform your dough from the scraps until you get about 10 scones total.
- Brush the tops of your scones with a bit of milk, and then sprinkle with sugar. Bake for 15-17 minutes, or until golden. Allow to cool on the baking sheet, and enjoy! I really like these from the fridge actually. :)
*I suggest using a “thicker” non-dairy milk here like soy or coconut (keeping in mind that coconut will give your final product a coconutty flavor).
Adapted from Sugar Spun Run.
Keywords: scones, chocolate scones, vegan scones
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