Peanut Butter Scones are quick and easy to make. A touch of maple flavoring brings out the peanut flavor for this breakfast treat you can eat anytime!

Two scones are on a white plate with a cup of coffee. More scones are in the background on a platter and on a cooling rack.

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Ingredients
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Sometimes you need just a little “something something” with a cup of coffee or tea and these scones are a perfect pairing. They have a rich peanut butter flavor and bake up tender and light. Best of all the dough comes together very quickly and this scone recipe can be made in less than an hour. So... Let's Bake!

Ingredients

Here's what you need to make Peanut Butter Scones:

All-Purpose Flour - All-purpose flour is the best for this recipe. Do not substitute.
Baking Powder - Baking powder is essential to lighten and raise the scone dough.
Salt - Plain table salt is fine for this recipe.
Dark Brown Sugar - Dark brown sugar adds caramel notes to these scones and complements the peanut flavor.
Peanut Butter - I prefer to use crunchy peanut butter because of the crunchy bits of peanuts. But creamy peanut butter works too.
Salted Butter - Butter is essential for its fat content. Do not substitute margarine or shortening. Check out my special tips on how to measure butter.
Whole Milk - I've always used fresh whole milk in this recipe and do not recommend any substitutions.
Maple Extract - This is the secret ingredient that gives the peanut flavor a big boost!

Egg Wash & Sugar Topping (optional)

Egg White and Cold Water - Slightly beaten egg white and cold water makes a pastry wash that will allow toppings like the sparkling white sugar to adhere to the scone.
Sparkling White Sugar - Sparkling sugar has large crystals that really stand out on these scones.

The ingredients are mostly all regular pantry or refrigerator staples. However, the maple extract and sparkling sugar might be a special buy for you.

Instructions

Sifting dry ingredients into a large bowl.

Step 1 - Sift. Sift all of the dry ingredients into a large mixing bowl.

Cutting butter and the peanut butter into the dry ingredients with a pastry blender.

Step 2 - Cut in the Butters. Using a pastry cutter or a large fork, cut the butter and the peanut butter into the dry ingredients. The mixture will look like coarse sand when ready.

Adding wet ingredients to the dry ingredients.

Step 3 - Add the Wet Ingredients. Make a well in the middle of the flour mixture and add the milk and maple flavoring.

Mixing the scone dough with a wooden spoon.

Step 4 - Mix the Dough. Mix the dough with a wooden spoon, just until the dough comes together.

Gathering the scone dough and placing it on a floured work surface.

Step 5 - Gather the Dough. Sift approximately 2 tablespoons of flour on a wax paper covered work surface. Gather the dough and place it on the flour-covered work surface.

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A diagram showing how the scone dough can be shaped and cut into 18 petite scones. — how to cut 18 petite scones

A diagram showing how the scone dough can be shaped and cut into 8 large scones. — how to cut 18 petite scones

Diagrams for cutting the scone dough into 18 petite triangles or 8 larger triangles.

Step 6 - Cut the scones.

For Petite Scones: Pat and shape the dough into a 9-inch square. Cut the square into 9 – 3-inch squares. Cut each square diagonally to make 18 triangles.

For Large Scones: Pat and shape the dough into a large 9-inch square. Cut the large square in half lengthwise and crosswise to make 4 squares. Cut each square diagonally to make 8 triangles.

Wipe the knife with a paper towel between cuts and dip in flour to aid in cutting.

The shaped and cut scone dough is brushed with an egg white pastry wash and sprinkled with sparkling sugar.

Step 7 - Prepare to Bake. Beat together egg white and water until frothy and well combined. Brush scones with egg white wash and sprinkle with sparkling sugar. Using a spatula, transfer scones to a large cookie sheet placing them 1-inch apart.

Step 8 - Bake. Bake the scones for 24 to 28 minutes or until set and the edges are lightly browned. Using a metal spatula, immediately move the scones from the cookie sheet to wire cooling racks.

My Top Tips

♡ For the very best results, all ingredients must be accurately measured. The brown sugar must be packed into the measuring cup.

Brown sugar is fully packed into a measuring cup and added to the dry ingredients in a large sifter.

♡ After patting the dough out to the 9-inch square, square the corners by placing the knife against the edge of the dough. This keeps the lines nice and sharp, so every scone is a nice little triangle.

♡ Lastly, to get good clean cuts when cutting the scones, use a non-serrated knife and wipe the knife with a towel between cuts. Dipping the knife in a bit of flour is also a big help.

Storage

You can enjoy these scones warm or cool and they will keep in a covered, airtight container for up to a week.

Delicious looking peanut flavored scones on a white plate. Piles of scones are in the background.

Large-sized or petite, these Peanut Butter Scones are delicious in any size you make them!

♡ Did you love these Peanut Butter Scones? Please leave a star rating and a comment below!

Peanut Butter Scones

Ingredients

Instructions

Want to save this recipe?

My Top Tips

Storage

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