Peanut Butter Scones are quick and easy to make. A hint of maple flavoring brings out the peanut flavor in this breakfast treat, perfect for enjoying anytime!
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!
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Ingredient Notes
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.
How to Make Peanut Butter Scones
Step 1 - Sift. Sift all of the dry ingredients into a large mixing bowl.
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.
Step 3 - Add the Wet Ingredients. Make a well in the middle of the flour mixture and add the milk and maple flavoring.
Step 4 - Mix the Dough. Mix the dough with a wooden spoon, just until the dough comes together.
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.
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.
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, transfer the scones immediately from the cookie sheet to wire cooling racks.
You can enjoy these scones warm or cool.
My Top Tips
♡ For the very best results, all ingredients must be accurately measured. The brown sugar must be packed into the measuring cup.
♡ 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.
Make-Ahead & Storage
These Peanut Butter Scones will keep in a covered, airtight container for up to a week.
Large-sized or petite, these Peanut Butter Scones are delicious in any size you make them!
More Scones and Quick Bread Ideas You'll Love
♡ Did you love these Peanut Butter Scones? Please leave a star rating and a comment below!
📖 Recipe
Peanut Butter Scones
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Ingredients
- 2 ½ Cups All Purpose Flour
- 4 Teaspoons Baking Powder
- ½ Teaspoon Salt
- ½ Cup Dark Brown Sugar, Packed
- ½ Cup Peanut Butter
- ¼ Cup Salted Butter, Softened, (½ Stick)
- 1 Cup Whole Milk
- 2 Teaspoons Maple Extract
Egg Wash & Sugar Topping (optional)
- 1 Egg White
- 2 Tablespoons Cold Water
- 2 Tablespoons Sparkling White Sugar
Instructions
- Prepare and Sift. Heat the oven to 400 degrees. Sift together the flour, baking powder, salt and brown sugar into a large bowl.2 ½ Cups All Purpose Flour, 4 Teaspoons Baking Powder, ½ Teaspoon Salt, ½ Cup Dark Brown Sugar
- Cut in the Butters. Using a pastry blender or fork, cut in the peanut butter and the softened butter until the mixture looks like coarse crumbs.½ Cup Peanut Butter, ¼ Cup Salted Butter
- Add Wet Ingredients. Make a well in the center of the crumb mixture and add all of the milk and the maple flavor.1 Cup Whole Milk, 2 Teaspoons Maple Extract
- Mix the Dough. Stir just until the mixture is moistened and the dough is formed.
- 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.
- 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.
- 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 large cookie sheet placing them 1 inch apart.1 Egg White, 2 Tablespoons Cold Water, 2 Tablespoons Sparkling White Sugar
- Bake. Bake the scones for 24 to 28 minutes or until set and edges are lightly browned. Using a metal spatula, transfer the scones immediately from the cookie sheet to wire cooling racks.
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Notes
Nutrition
Per 1 serving. All nutritional information on this site is an estimate. Your results may vary.
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