These Peanut Butter Scones are like a thick, soft, fluffy peanut butter cookie that is really easy to whip up too. This recipe makes two scone rounds and you can bake them both at the same time, on a large sheet pan…so from start to finish, these scones take less than 30-minutes to make!
Peanut Butter Scones
Print RecipeIngredients
- 2-1/2 cups all-purpose flour
- 1/2 cup light brown sugar, firmly packed
- 2 tablespoons white granulated sugar
- pinch of salt
- 3 teaspoons baking powder
- 1 teaspoon baking soda
- 1/4 teaspoon ground nutmeg
- 1 cup creamy peanut butter
- 1/3 cup unsalted butter, cold and cubed
- 1 egg, beaten
- 1/2 cup milk (I used unsweetened vanilla almond milk)
- 1-1/2 teaspoons vanilla extract
- Raw sugar
Instructions
Preheat oven to 425-degrees. Line a large baking sheet with parchment paper and spray with baking spray. Set aside.
In a large mixing bowl, mix together the flour, brown sugar, white sugar, salt, baking powder, baking soda and nutmeg. Use a pastry blender, or two forks, to cut in the butter to the dry ingredients. Cut in the peanut butter to the dough. Continue to cut the peanut butter and butter into the dry ingredients, until there are no large chunks of butter left. Stir in the beaten egg, milk and vanilla extract into the flour-butter mixture, until a soft dough forms.
Divide the dough into two balls. Place each dough ball on the parchment lined baking sheet and pat each ball into a circle, until it is 3/4-inch in thickness. Cut each circle into eight wedges each, for a total of sixteen scones. Top scones with a sprinkling of raw sugar.
Bake in 425-degree oven for 15-20 minutes, or until tops of scones are firm to touch and scones are baked through. Remove scones from the oven and transfer to a wire rack to cool.
Notes
Store scones in an airtight container, at room temperature, for 2-3 days.
Mmmmm…up close…..that raw sugar!
XOXO,
Kelly
37 Comments
Lindsay
March 31, 2017 at 4:10 AMYes please!!! I’ve been wanting to make scones for days now and just haven’t gotten my baking jam on. These inspired me 🙂 And they sound SO good. I wouldn’t have thought to make a peanut butter variety but just look at that texture and that raw sugar! For sure on my radar 🙂 XOXO
Kelly
March 31, 2017 at 8:26 AMThanks Lindsay!! You can probably use whatever milk you have too! I just only usually have almond milk on hand. If you make these, let me know what you think! They were soooooooo EASY! Glad these inspired you! XOXO 🙂
Kelsie | the itsy-bitsy kitchen
March 31, 2017 at 6:31 AMTell that lieutenant he’s a genius because these look amazing! As much as I bake with peanut butter I–for some unknown reason–would never have thought to make peanut butter scones. SO GOOD!
Kelly
March 31, 2017 at 8:44 AMKelsie I totally agree!! I was like Peanut Butter Scones?!?! Hmmm…but they turned out amazing! Total genius idea from my LT!! XOXO 🙂
jamesw1289
March 31, 2017 at 11:07 AMThese scones were amazing! I was lucky enough to get a few crumbs (😝) and it only made me want more. You are spot on wth saying they are like a big soft PB cookie! I only wish I had some this morning with my coffee at work….
Kelly
March 31, 2017 at 4:28 PMOh don’t worry…I have new goodies for you to try when you get off work! Hahahah XOXO
angie
April 7, 2017 at 6:39 AMoh so yummy I love finding new recipes and share many myself as well at http://shopannies.blogspot.com
Kelly
April 7, 2017 at 8:53 AMAwesome Angie!! Come back over to the blog and link up on my Friday Frenzy Link Party so everyone can check out all the yumminess 🙂 XOXO
Colleen
April 29, 2018 at 6:22 AMScones are heavenly…but these…oh my…even better!!!
Kelly
June 5, 2018 at 1:04 PMThank you Colleen!! Xoxo
Jan
April 29, 2018 at 12:03 PMThey look so moist and inviting! Perfect to take along to Brunch! thanks for sharing at our Brunch Week Link up at Celebrate 365 Blog Party!
Kelly
June 5, 2018 at 1:05 PMThank you Jan!! And thank you for hosting!!
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May 30, 2018 at 9:07 PM[…] PEANUT BUTTER SCONES from Kelly Lynn’s Sweets and Treats […]
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May 30, 2018 at 10:05 PM[…] Peanut Butter Scones from Kelly Lynn’s Sweets & Treats […]
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May 30, 2018 at 11:32 PM[…] PEANUT BUTTER SCONES from Kelly Lynn’s Sweets and Treats […]
Pies and Prejudice
May 31, 2018 at 1:09 AMThese sound so amazing, Kelly!! I love me some PB in anything but it never occurred to me to try it in a scone. Brilliant! That’s so funny your LT was taking baking requests, I love it. Seriously though, I’m making these soon because I’m a scone fanatic as well and I love the idea of PB in a scone. Perfect for dessert, er I mean breakfast! HAHA Awesome recipe, girl!
Kelly
June 5, 2018 at 1:06 PMThank you Dana!! And these are good any time….I’m one of those people that love a sweet breakfast. So I would choose these over eggs any day hehehe
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May 31, 2018 at 2:53 AM[…] PEANUT BUTTER SCONES from Kelly Lynn’s Sweets and Treats […]
Amy (Savory Moments)
May 31, 2018 at 4:11 AMOh yum – these scones look delicious! I love that your co-workers send you requests now.
Kelly
June 5, 2018 at 1:07 PMHahahaha thanks Amy!!!
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May 31, 2018 at 5:04 AM[…] PEANUT BUTTER SCONES from Kelly Lynn’s Sweets and Treats […]
Patricia
May 31, 2018 at 4:30 PMIs it possible to get some nutritional facts so I can make Weight Watchers changes
Kelly
June 5, 2018 at 1:03 PMHi Patricia! 216 calories per scone. Let me know if you have any other questions 🙂
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May 31, 2018 at 5:52 PM[…] PEANUT BUTTER SCONES from Kelly Lynn’s Sweets and Treats […]
Cat
September 9, 2018 at 7:48 AMOh my GOSH! I’m NOT that person that eats cookie dough; it’s not the raw egg that stops me, I just think it’s gross. I just mixed these up and I totally wanted to eat them uncooked and really had to focus on getting them in the oven! I did snitch a pinch and it was heavenly… 😉 They’re in the oven now and I’m losing my mind over the aroma of peanut butter and sugar. I’ll post a follow up once they’re finished up and I’ve devoured one… unless I eat all of them and go into a coma. Can’t wait! Thanks for sharing this recipe!
Cat
September 9, 2018 at 1:27 PMOh Lord Kelly, these scones did not disappoint once baked! LOL I will now confess to tweaking the ingredients just a little in that I added less sugar because I didn’t want to feel guilty for eating them for breakfast (note plural here 😉 Once again as others have said please thank your Lt. for suggesting this combination because it’s GENIUS!!! These are going to become a “standard” around here…
Kelly
September 13, 2018 at 9:15 AMHi Cat!! Loved you comment from before you baked these scones up….glad you snuck a pinch of the dough 😉 I am so excited that you loved this scone recipe and that they will become a standard at your household! Can I come over for breakfast then?! Hehehehe. Thanks for making this recipe AND coming back to leave a comment about what you thought about them. Means so much to me!! XOXO
Judith
October 27, 2018 at 6:17 AMPeanut butter scones became brown at the edges at six minutes and raw inside. The parchment began to burn. I turned down the oven to 350. Scones still not done on the inside and the bottom burned.
Kelly
October 27, 2018 at 6:56 AMI am so sorry Judith! I have not had this happen to me the several times I have made these scones. Maybe your oven runs a little hot if the parchment paper burned after 6-minutes. I have an oven thermometer that I use to make sure my oven is at the correct temp. Did you divide your dough into two separate balls and roll out to just 3/4-inch thickness? You should have had a total of 16 scones after baking.
DeDe
December 23, 2020 at 9:37 AMThank you for sharing this awesome recipe!! Just made them and they are so light and tasty! One little tip, if you butter your pan and pat the dough out on it, it saves on some mess. This will definitely be one of my favorites, thanks again!!
Kelly
December 23, 2020 at 9:42 AMAwesome!! I am so happy you made these and loved them. And thanks for the great tip! Happy Baking! XOXO
suzanneholt
January 7, 2021 at 11:31 AMThis looks so good! Do you use this dough for any other recipes?
Kelly
January 7, 2021 at 11:39 AMHi. No I have different recipes for peanut butter cookies, etc. This recipe is just for scones.
Vanessa
January 7, 2021 at 11:32 AMThanks for sharing! Does it keep long?
Kelly
January 7, 2021 at 11:40 AMHi! They are best eaten within 2-3 days (in my opinion).
Jenny
February 18, 2024 at 10:10 AMCan I use heavy cream in this recipe? I have some left from other scones I made and want to use it up. Do they need butter with them? I’m thinking about a chocolate compound butter.
Kelly
February 18, 2024 at 10:55 AMYou can totally use heavy cream. It’s normally what I use in my scone recipes. I must have only had almond milk when I was creating this recipe.
As for the compound butter, I am not sure how it will turn out. The important part of making scones is making sure the butter is SUPER cold and then cut into the mixture.
If you do try it, maybe cut your butter into cubes and pop in the freezer for a few before adding to the dough.
These are a soft, cake like scone and this recipe is old. Now I always chill my scone rounds for at least an hour before cutting into triangles and baking.