What’s better than peanut butter and jelly sandwiches? Peanut butter and jelly scones of course! These scones are the perfect mix of the classic peanut buttery taste with a touch of sweetness from the jam. These are delicious both warm out of the oven and toasted the next day.
Last week, I traveled to Spain with my husband and kids to visit my 93 year old grandfather. To say that he is a big part of my everything is an understatement. You can’t imagine the sacrifices he has made in his life to help raise me and shape the person I am today.
I was also able to see a lot of my family. One of the things my cousin Carlos requested I make for him for breakfast was his favorite scone. Carlos lived with us for two years back in 2008-2010 to learn English as a high school junior and senior. To date, he remembers my Sunday scones and tries to get my aunt to make them.
The trip was great for my kids as well. Even though they had to do 7 days worth of school work, they had a blast with their cousins. The park, of course, is universal for all things fun.
Back to these scones. They are flaky, delicious, and essentially amazing. I should warn you that I have a thing or two for scones. I LOVE scones and I’m determined to remake all my favorites grain free. But for now, this original version makes my house smell amazing and your family will love it.
Peanut Butter and Jelly Scones
- Yield: 10 drop scones
- 2 1/4 cups all-purpose flour *
- 1 tablespoon baking powder
- 2 teaspoons sugar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 6 tablespoons cold unsalted butter, cut into cubes
- 1 cup milk *
- 1/2 cup peanut butter*
- Preheat the oven to 400F and line a baking sheet with parchment paper.
- In a large bowl, whisk flour, baking powder, sugar, baking soda, and salt. Mix in cold butter with your fingertips until mixture resembles coarse meal. Add milk and stir with a spatula until just combined. With a knife, gently swirl the peanut butter into the biscuit dough.
- Drop round spoonfuls of dough, about three tablespoons, onto prepared baking sheet.
- Bake for 12-15 minutes or until tops are slightly golden brown. Remove from oven, let cool to room temperature and serve with your favorite jelly.
I’ve made this recipe with 50% whole wheat and 50% white flour, 100% whole wheat pastry flour, and a gluten free almond flour based mix.. You can use any other non-nut butter or almond butter and dairy free milk for this recipe.