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Peanut Butter and Jelly Scones Recipe

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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.

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 focused on making memories with my kids. We picked olives from my grandfather’s olive tree and learned to prepare them so they can be eaten.

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.

a cup of flour and a bowl of peanut butter

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.

a basket of scones

Upon returning from our “play time” I made a bunch of recipes from my cookbook and other family favorites.

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

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.

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Peanut Butter and Jelly Scones

Peanut Butter and Jelly Scones on a plate
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★★★★★

5 from 1 reviews

  • Author: Laura Fuentes – SuperGlueMom
  • Prep Time: 10 minutes
  • Cook Time: 12 -15 minutes
  • Total Time: 22 – 25 minutes
  • Yield: 10 drop scones
  • Category: Breakfast

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, cut into cubes
  • 1 cup milk
*
  • ½ cup peanut butter*
  • Jelly, for serving*

Instructions

  1. Preheat the oven to 400F and line a baking sheet with parchment paper.
  2. 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.
  3. Drop round spoonfuls of dough, about three tablespoons each, onto the prepared baking sheet.
  4. 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.

Equipment

Mixing Bowls

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Whisk

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Measuring Cups

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Gluten Free All Purpose Flour

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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.

Nutrition

  • Serving Size: 1 scone
  • Calories: 263
  • Sugar: 3.5g
  • Sodium: 196.6mg
  • Fat: 14.6g
  • Saturated Fat: 6.1g
  • Carbohydrates: 28.3g
  • Fiber: 1.5g
  • Protein: 6.6g
  • Cholesterol: 20.8mg

Did you make this recipe?

Tag @MOMables on Instagram and hashtag it #momables

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Reader Interactions

Comments

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    Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

  1. Lizzy

    February 27, 2023 at 6:55 am

    Epic! I love this peanut butter scones!!

    ★★★★★

    Reply
  2. Eva

    April 12, 2020 at 1:04 am

    Looks so yum! Could one replace peanut butter with almond butter?

    Reply
    • Laura Fuentes

      April 13, 2020 at 8:45 pm

      Absolutely, Eva. Enjoy!

      Reply

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