Name: Peanut Butter and Jelly Scones
Prep time: 10 min
Cook time: 15 min
Ingredients: 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 (cubed); 1 cup milk; 1/2 cup peanut butter; Jelly (for serving*)

Recipe

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You are going to wonder where this peanut butter and jelly scones recipe has been hiding this whole time! Easy and delicious… you better double the recipe.

What’s better than peanut butter and jelly sandwiches? Peanut butter and jelly scones of course! These are delicious both warm out of the oven and toasted the next day.

Peanut Butter and Jelly Scones on a plate with jelly and scones in the background

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.

While in Spain, 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. He lived with us for two years to learn English. To date, he remembers my Sunday scones and tries to get my aunt to make them.

Peanut Butter Scones with Jelly

Back to these peanut butter and jelly scones. They are flaky, delicious, and essentially amazing. I should warm 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.

It’s one of those simple recipes that taste like home and the whole family can enjoy together with a cup of coffee, a smoothie, or hot cocoa on cold winter days.

Ingredients

These scones are the perfect mix of the classic peanut buttery taste with a touch of sweetness from the jam. You’ll find the measurements in the recipe card, but first, check out what these epic scones are made of:

All-purpose flour: I have also made this recipe with 50% whole wheat and 50% white flour, 100% whole wheat pastry flour, and a gluten free almond flour based mix.
Baking powder: rises the dough.
Sugar: just a little for sweetness.
Baking soda: makes the scones airy and soft.
Salt: enhances all the other flavors.
Unsalted butter: cold and cubed.
Milk: your favorite dairy or non-dairy milk.
Peanut butter: makes these scones super delicious!
Jelly: your favorite for serving.

How to Make Peanut Butter and Jelly Scones

10 minutes making the dough, 15 minutes baking, and you’ll have these incredible peanut butter scones waiting for you to spread jelly on them. So simple and so good! Check the steps:

Prep
Preheat the oven to 400F and line a baking sheet with parchment paper. If using a scone pan, grease it generously.
Make the dough
Combine the dry ingredients in a large bowl. Add the butter and, with your hands, break it up into the flour mixture until it resembles coarse sand. Add the milk and stir. Pour the peanut butter and gently swirl it around the dough. You don’t have to fully mix it, just mix it in.
Shape the scones
Drop round spoonfuls of dough onto the baking sheet. Using your hands, press them down gently or shape them into rounded shapes. If using a scone pan, divide the dough among the spaces.
Bake
Bake for 12 to 15 minutes or until the tops are golden brown. Let them cool down slightly before serving with jelly.

More Easy Scones Recipes

Once you try these scones, you’ll want to make them again as soon as possible. But these delicious guys have competition, like these English Scones my kids always devour and these Pumpkin Scones with Cinnamon Glaze. Are you already drooling?

Peanut Butter and Jelly Scones

Servings: 10 drop scones

Prep Time: 10

Cook Time: 15

You are going to wonder where this peanut butter and jelly scones recipe has been hiding this whole time! Easy and delicious… you better double the recipe.

5 from 3 votes

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Ingredients

2 ¼ cups all-purpose flour
1 tablespoon baking powder
2 teaspoons sugar
1 teaspoon baking soda
½ teaspoon salt
6 tablespoons cold unsalted butter, cubed
1 cup milk
½ cup peanut butter
Jelly, for serving*

Instructions

Prep:

Preheat the oven to 400F and line a baking sheet with parchment paper. If using a scone pan, grease it generously.

Make the dough:

In a large bowl, combine the flour, baking powder, sugar, baking soda, and salt.
Add the cubed butter to the bowl and, using your hands, break it up into the flour mixture until it resembles coarse sand. Add the milk and stir with a spatula until just combined. Pour the peanut butter into the dough and with the spatula or a fork, gently swirl it around the dough. You don't have to fully mix it, just mix it in.
Drop round spoonfuls of dough, about three tablespoons each, onto the prepared baking sheet. Using your hands, press them down gently or shape them into rounded shapes. If using a scone pan, divide the dough among the spaces.

Bake:

Bake the drop scones in the preheated oven for 12 to 15 minutes or until the tops are golden brown. Remove the baking sheet from the oven and let them cool down slightly before serving. Serve with jelly.

Notes

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-dairy milk for this recipe.
Nutrition information is calculated without jelly.