My husband gives me the hardest time about my peanut butter consumption. As I began making these peanut butter and jelly scones, he moaned about the fact that I’m constantly making peanut butter recipes (I’m not).
I think he just likes to give me a hard time because I do, in fact, really like peanut butter. To be fair, I did make one peanut recipe before (peanut chocolate chip bars), but it’s not like all my recipes involve peanut butter.
The main reason I wanted to try making peanut butter and jelly scones is because I haven’t made scones in a really long time (since these yummy spiced pumpkin ones).
The thing I like best about homemade scones is that they are not nearly as dry as ones I’ve had from bakeries–at least the ones I make. Perhaps it’s because I always add some sort of filling to my scones, so it gives them extra moisture.
I adapted this recipe for peanut butter chocolate chip scones to come up with my recipe. I made several changes, including adding extra peanut butter and removing the chocolate chips.
Otherwise, the recipe is pretty simple and these are really delicious! They taste just like a peanut butter and jelly sandwich, but so much better. They aren’t overly sweet, but the peanut butter glaze adds just the right touch of sweetness. They are moist and yummy—a perfect morning treat with your coffee or tea.
I brought the leftovers to work, and my coworkers raved–with full mouths–how much they loved these peanut butter and jelly scones. I hope you’ll give them a try, and if you like this recipe, please pin and share with your friends!
Peanut Butter and Jelly Scones
2 cups all-purpose flour
1/2 cup granulated sugar
1 tablespoon baking powder
pinch of salt
1/2 cup unsalted butter, cold (1 stick)
1 large egg
2/3 cup creamy peanut butter
2-3 tablespoons whole milk
1 tablespoon vanilla extract
1/2 cup creamy peanut butter
1 cup confectioners’ sugar
about 3 to 4 tablespoons whole milk
- Preheat oven to 400F. Line a baking sheet with a parchment; set aside.
- Scones – In a large bowl, add 2 cups flour, granulated sugar, baking powder, salt, and whisk to combine.
- Add the butter, and with a pastry cutter or two forks, cut the butter in. I break up the butter with the fork and once it’s mostly broken, I use my hands to knead it in. It will feel like semi-wet, cool sand. Set bowl aside.
- In a small bowl, add the egg, 2/3 cup peanut butter, vanilla, and whisk to combine until smooth.
- Pour wet mixture over dry, and fold until just combined with a soft-tipped spatula; don’t overmix or scones will be tough. If dough seems very crumbly or isn’t coming together, add 1 tablespoon of milk at a time, until moist enough to come together.
- Turn dough out onto a clean, lightly floured work surface and with lightly floured hands or a spatula, pat dough into a rectangle, about two inches high.
- Use a round cookie cutter, or the bottom of a round glass to cut out the scones. I used a standard drinking glass. The recipe made 8-9 scones using the bottom of a glass.
- Using a flat spatula or pie turner, transfer scones to prepared baking sheet spaced at least 2-inches apart.
- Bake for about 12 to 15 minutes, or until scones are very lightly golden and cooked through. They set up more as they cool; it’s critical not to overbake or scones will be dry. Because they’re baking in quite a hot oven, watch them closely starting after about 11 minutes to ensure the bottoms aren’t getting too browned.
- Allow scones to cool on baking tray for 1-2 minutes before removing and transferring to a rack to finish cooling. While the scones cool, make the glaze.
- Glaze – In a medium, microwave-safe bowl, add 1/2 cup peanut butter and heat for 30 seconds to soften.
- Add the confectioner’s sugar, 3-4 tablespoons milk, and whisk together until smooth. Depending on desired consistency, you may need to add more milk or sugar.
- Evenly drizzle the glaze over the scones before serving or frost them like a frosted sugar cookie. Enjoy!