Chocolate Chip Cookie Butter Scones
These scones may make any English tea lover cringe, but they are ranking pretty high in my book for a sweet breakfast indulgence. If you’ve never had cookie butter from Trader Joes – do yourself a favor and run there ASAP and buy two jars. The first one you will notice disappears with only a spoon in hand, thus your need for two. The second you can use in these treats.
They’ll disappear quickly – my 4 year old turned her nose up when I said I was baking scones…and then she saw them. After her eyes grew in delight and she asked if she could try them, she proceeded to tell me what a good “cooker and baker” I was – better than Baker Aker on her favorite PBS cartoon show. I filed it as a huge compliment then kissed her chocolate covered cheeks in thanks.
The smell from you oven alone will be reason enough for your family to thank you. There’s just something about this cookie butter that is quite intoxicating and delicious. Consider yourself warned!
- 2.5 cups unbleached, AP flour
- 1/3 cup sugar
- 1 tbsp baking powder
- 1 tsp cinnamon
- 2/3 cup organic whole milk
- 6 tbsp cold organic butter, diced
- 1/2 cup (heaped) cookie butter
- 2/3 cups chocolate chips, divided in half – half for baking in the scones and half for drizzling melted atop the baked scones
- Preheat oven to 400 degrees. Line a baking sheet with parchment paper and set aside.
- Using your food processor, pulse together the flour, sugar, baking powder, cinnamon, diced butter and cookie butter until it forms a powder. Gradually add in the milk and pulse until the mixture begins to combine and form inside the processor.
- Lightly flour your countertop and remove the dough from the processor, forming into a ball. Lightly flour the top of the dough and form into a round disc. Add the 1/3 cup of chocolate chips and gently fold into the dough.
Cut into 8 pie shaped pieces and transfer them to the parchment lined baking sheet.
Bake 18-20 minutes or until lightly browned.
Melt the remaining 1/3 cup chocolate chips and drizzle atop the hot scones. Serve Warm or cooled.