# Components:
→ Dry Ingredients
01 - 2 cups all-purpose flour
02 - 1/3 cup granulated sugar
03 - 1 tablespoon baking powder
04 - 1/2 teaspoon salt
→ Wet Ingredients
05 - 1/2 cup unsalted butter, cold and cubed
06 - 2/3 cup whole milk
07 - 1 large egg
08 - 1 teaspoon vanilla extract
→ Swirl & Add-ins
09 - 1/3 cup creamy peanut butter
10 - 1/2 cup semi-sweet chocolate chips
→ Topping
11 - 2 tablespoons heavy cream
12 - 2 tablespoons coarse sugar
# Directions:
01 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
02 - Whisk flour, granulated sugar, baking powder, and salt in a large bowl until blended.
03 - Using a pastry cutter or fingertips, work cold cubed butter into dry mixture until it resembles coarse crumbs.
04 - In a separate bowl, whisk together whole milk, egg, and vanilla extract.
05 - Pour wet ingredients over dry mixture and gently mix just until a soft dough forms. Avoid overmixing.
06 - Drop spoonfuls of peanut butter onto the dough, sprinkle chocolate chips, and gently fold to create visible swirls without fully blending.
07 - Turn dough onto a lightly floured surface, pat into a 7-inch disk about 1 inch thick. Cut into 8 wedges and arrange on prepared baking sheet.
08 - Brush tops with heavy cream, sprinkle with coarse sugar if desired. Bake for 16–18 minutes until golden and a toothpick inserted comes out clean.
09 - Allow scones to cool slightly before serving for best texture.
