Best Peanut Butter Scones

peanut butter scones are a new fave

This isn’t your proper English scone, for sure, but omg it’s a winner. Maybe I should dub it an American style, scone, because it’s loaded with that all American duo, chocolate and creamy peanut butter. After many many years of developing and baking scone recipes, I think I may have hit on my absolute favorite.  This one is soft and tender, and the peanut butter presence is just perfect. It’s nice and sweet, but in a middle of the day sort of way. In other words, these peanut butter chocolate chip scones are perfect.

I broke tradition with this peanut butter scones recipe…

If you know me you know I love pb and chocolate together. Have you ever had my Peanut Butter Chocolate Chip Shortbread Cookies, or my Classic Peanut Butter Bars?

• And while I usually like to use regular homogenized pb like Jiff in baking, for these scones I actually prefer a drippy, natural peanut butter.
• As for the chips? I broke tradition again and used milk chocolate. Dark is my usual preferred chocolate, but milk chocolate makes these scones utterly perfect.

Why do I use cornstarch in my scones recipe?

• Cornstarch is the secret ingredient if you want to bake tender scones.
• The cornstarch plus flour in this recipe mimics the use of cake flour. (Yup ~ cake flour is simply flour that has cornstarch added to it.)
• Cornstarch does not contain gluten, and so lightens the dough and makes for a soft, tender scone.
• I always have cornstarch in the cupboard and use it often for baking shortbread and scones.

The best (and a little controversial!) method for making high rise flaky scones

1. I swear by the food processor method, it makes scones quick, easy, mess free, and perfect every time. It’s the same way I make my pie dough, too.
2. I pulse the dry ingredients together to combine.
3. I drop in cubes of cold butter and pulse until fully incorporated and ‘sandy’ in texture.
4. I add the liquid and pulse/run the machine just until the dough comes together.
5. I fold in any add-ins by hand.
6. I shape the dough into a disk, then refrigerate it while I clean up and preheat the oven.
7. Then I’ll slice it into triangles, and bake up the flakiest scones ever!

make fresh peanut butter scones ahead of time

Yes, you can refrigerate your scone dough overnight in the fridge, and bake it up fresh in the morning…

• After you’ve formed your scone dough into a disk, wrap it up tightly with plastic wrap and place in the refrigerator overnight.
• In the morning preheat your oven before removing the dough from the fridge, you want it to stay cold.
• Line a baking sheet with parchment, place the disk on top, and slice it into 8 triangles with a large sharp knife.
• Bake as directed.

How to freeze and thaw baked scones

Maybe you’re just one or two in your house, or maybe you have no self control, but freezing scones is a handy thing and luckily these freeze beautifully.

• The best way to freeze scones is to wrap them individually.
• Let them cool completely. Then wrap each one in plastic wrap, and then in foil.
• They’ll be great for 3 months.
• To defrost, just remove the package from the freezer and let thaw on the counter. To prevent any condensation from making the outside of your scone soggy you can unwrap it. I usually don’t bother.
• You can zap the thawed scone in the microwave for about 20 seconds, or until warm throughout. Some people prefer to rewrap loosely in foil and set in a 300F oven for 5-10 minutes.

How to freeze and cook unbaked peanut butter scones

• Set the unbaked scones on a parchment lined baking sheet and freeze until solid, about an hour.
• Wrap each scone in plastic wrap, then stash in heavy duty freezer bags, pushing out any extra air before zipping. Label with the date.
• The scones will last one month.
• To bake, remove from the freezer, unwrap, and set on a parchment lined baking sheet. Preheat the oven. By the time the oven is preheated, the scones will be partially softened. Bake as usual, perhaps adding a few extra minutes if necessary.

Peanut butter scones are so rich and delicious they don’t need anything else with them, no butter, no clotted cream, no nothing. But if you’re a scone type of person you might be interested to see my Homemade Clotted Cream recipe. IP lovers will want to check out my Instant Pot Clotted Cream recipe, or my latest innovation: Stove Top Clotted Cream!

I think you can see in these photos how tender these scones are…just look at those lovely cracks! Never trust a scone that’s completely smooth 🙂 Follow the instructions exactly and then let me know what you think. Scratch that, I already know what you’ll think 😉

featured comment

“I rated this 5 stars, yum! I’ve never made scones before, this recipe turned out perfectly for me. Luckily I have 5 kids to share them with or I would eat all of them! The only thing that I had to change was the baking time for me was closer to 20 minutes. I will definitely make these again.”

Tina