Peanut Butter Scones Recipe
These peanut butter scones are packed with real peanut butter flavor in every bite. Their soft, tender centers and lightly crisp edges deliver a rustic, hearty scone that’s deeply satisfying without being overly sweet.
Peanut butter levels up a scone
I’ve always thought scones were one of the most satisfying baked treats you can make at home. They don’t rely on piles of sugar for flavor, making them a sensible way to indulge yourself a little when you’re craving a treat. And a great way to enjoy breakfast on the run too.
My easy carrot muffin recipe delivers the same convenience without the sugar overload as well. And both the muffins and the scones feel like a bit of heaven sitting on a plate next to a good cup of coffee.
Try these peanut butter scones with a glass of homemade French press iced coffee on a hot summer morning. Or serve them alongside a steamy mug of coffee flavored with a splash of homemade chocolate coffee creamer or chocolate peanut butter coffee creamer to really take the peanut butter and chocolate combination to the next level.
Recipe ingredients
- Peanut butter chips: Peanut butter chips reinforce the peanut butter flavor throughout the scones. You can use all peanut butter chips if you want the peanut butter flavor to fully dominate the finished scones.
- Chocolate chips: Chocolate chips add pockets of chocolate throughout the dough that pair naturally with the peanut butter base. You can use all chocolate chips if you prefer a more classic chocolate peanut butter combination.
- Peanut butter: Choose a peanut butter made with just peanuts, or peanuts and salt, for the cleanest peanut flavor and the best texture in the dough. Thick, natural-style peanut butter gives these scones their rich, hearty character.
- Heavy cream: Heavy cream keeps the scones indulgently rich and tender. Lighter creams or milk won’t give the dough the same richness or soft texture once baked.
See the recipe card for full information on ingredients and quantities.
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How to make peanut butter scones
Step 1: Add the flour, sugar, baking powder, and salt to the bowl of a stand mixer and mix briefly to evenly distribute the dry ingredients. Starting with thoroughly combined dry ingredients helps the scones bake evenly and rise consistently throughout the dough.
Step 2: Add the cold butter and cut it into the flour mixture until the butter pieces are about pea-sized. Small pieces of butter throughout the dough create the tender, flaky texture that gives homemade scones their classic crumb. Avoid mixing until the butter completely disappears into the flour.
Step 3: Add the peanut butter chips and chocolate chips to the bowl and mix just enough to evenly distribute them through the dough. This helps prevent heavy pockets of chips from sinking or clustering in one area of the finished scones.
Step 4: Pour in the heavy cream and add the peanut butter, then mix only until the dough starts to come together. The dough should look slightly rough, rather than perfectly smooth. Overmixing at this stage can make the scones dense and tough instead of soft and tender.
Step 5: Shape the dough into an 8-inch circle. Pat the dough together gently rather than aggressively kneading it. Use a sharp knife or bench scraper to cut the circle into 8 equal wedges for evenly sized scones that bake at the same rate.
Step 6: Place the wedges onto a silicone-lined baking sheet, leaving space between each scone for air circulation. Bake on the middle rack of a 450°F (232°C) oven for about 12 minutes, or until the tops and edges are lightly golden and the centers are fully set.
Step 7: Transfer the scones to a cooling rack immediately after baking so they do not continue baking from the residual heat of the sheet pan. This helps keep the centers tender while preventing the bottoms from overbaking.
Top tips
- Avoid overworking the dough: Don’t overmix or excessively handle the dough at any point while making these scones. Too much handling at any stage will develop excess gluten and produce dense, tough scones instead of tender ones.
- Start with properly chilled butter: Butter that stays cold during mixing creates a better rise and a more delicate texture once the scones hit the hot oven.
- Use natural peanut butter carefully: Peanut butter made with just peanuts and salt gives the best flavor, but it should be fully stirred before measuring so the oils are evenly incorporated into the dough.
- Cut straight down through the dough: Pressing cleanly with a sharp knife or bench scraper helps the wedges hold their shape and bake more evenly.
- Watch the baking time closely: These scones bake at a high temperature, and the edges and bottoms can darken quickly during the final minutes in the oven. Check them carefully near the end of the baking time to prevent scorching.
- Move the scones off the baking sheet immediately: A hot sheet pan continues cooking the bottoms after they leave the oven, which can dry the scones out if they sit too long.
Other recipes you’ll love
If you loved this from scratch scone recipe, give these other great baked goods recipes a try too!
Jam Heart Thumbprint Cookies
Italian Almond Cookie Recipe
Cookie Dip Recipe
Peanut Butter Scones
Ingredients
- 2 cups all-purpose flour
- 3 tablespoons granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 5 tablespoons cold butter cut in small cubes
- 1/4 cup peanut butter chips
- 1/4 cup mini chocolate chips
- 1 cup heavy cream
- 1/2 cup peanut butter peanuts and salt as only ingredients
Instructions
- Preheat the oven to 450°F (232°C) and line a baking sheet with a silicone baking mat.
- Add the flour, sugar, baking powder, and salt to the bowl of a stand mixer and mix until combined.
- Cut the cold butter into the dry ingredients until the butter pieces are pea-sized.
- Mix in the peanut butter chips and chocolate chips until evenly distributed.
- Add the heavy cream and peanut butter, mixing only until the dough comes together.
- Shape the dough into an 8-inch circle and cut it into 8 wedges.
- Arrange the wedges on the prepared baking sheet, spacing them slightly apart.
- Bake on the middle rack for 12 minutes, or until lightly golden around the edges.
- Transfer the scones to a cooling rack immediately after baking.
Notes
- Handle the dough lightly: Don’t overmix or excessively handle the dough at any point while making these scones. Too much handling develops excess gluten and produces dense, tough scones instead of tender ones.
- Use fully stirred peanut butter: Natural peanut butter separates easily, so stir it thoroughly before measuring to keep the dough texture consistent.
- Watch closely in the oven: The bottoms and edges can darken quickly during the final few minutes in the oven.
- Transfer immediately after baking: Moving them to a cooling rack right away prevents the hot baking sheet from continuing to bake the bottoms.
- Store in an airtight container: These scones keep well at room temperature for up to 3 days.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
