# What You'll Need:
→ 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, for brushing
12 - 2 tablespoons coarse sugar, optional
# Directions:
01 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
02 - In a large mixing bowl, whisk together all-purpose flour, granulated sugar, baking powder, and salt.
03 - Using a pastry cutter or your fingertips, integrate cold cubed butter into the flour mixture until a coarse crumb texture forms.
04 - In a separate bowl, whisk whole milk, egg, and vanilla extract. Pour over dry ingredients and mix gently until just combined, avoiding overmixing.
05 - Drop spoonfuls of creamy peanut butter onto dough and scatter semi-sweet chocolate chips. Gently fold and swirl for marbled ribbons; do not fully blend.
06 - Transfer dough to a lightly floured surface. Shape into a 7-inch disk, approximately 1 inch thick. Slice into 8 wedges and arrange on prepared baking sheet.
07 - Brush scone tops with heavy cream and sprinkle with coarse sugar if desired. Bake for 16–18 minutes, until golden brown and a toothpick comes out clean.
08 - Remove scones from oven and let cool slightly before serving.
