I told you guys I was known for my scones…the guys at work love them. So there I was one afternoon, in the midst of making my Rustic Apple Cinnamon Sugar Scones to bring in to work the next day, when I got a message from one of my favorite lieutenants at work. My Lt. asked if I was taking baking requests now that I was back at work. Well of course! So Lt. asked me if I could make him some Peanut Butter Scones. I love researching and developing recipes, and a peanut butter scone had not crossed my mind, so I was excited to come up with a recipe! And this recipe is TOTALLY different from the base scone recipe I use in my Plum Jam Scones and Rustic Apple Cinnamon Sugar Scones! Ok….let’s get our scone on!
These Peanut Butter Scones are like a thick, soft, fluffy peanut butter cookie. That you can eat for breakfast. But since I am calling it a scone, it is totally acceptable to eat these for breakfast. Even though it’s like a cookie. It’s like having your cake and eating it too 😉 This recipe is really easy to whip up too, and would be perfect to bring to your next morning meeting at work, Easter brunch or to have on hand for breakfast every morning with a cup of coffee or tea 🙂 And you get to bake both scone rounds on the same pan…so from start to finish, these scones take less than 30-minutes to make!
Peanut Butter SconesPrint Recipe
- 2-1/2 cups all-purpose flour
- 1/2 cup light brown sugar, firmly packed
- 2 tablespoons white granulated sugar
- pinch of salt
- 3 teaspoons baking powder
- 1 teaspoon baking soda
- 1/4 teaspoon ground nutmeg
- 1 cup creamy peanut butter
- 1/3 cup unsalted butter, cold and cubed
- 1 egg, beaten
- 1/2 cup milk (I used unsweetened vanilla almond milk)
- 1-1/2 teaspoons VAIN Tahitian Vanilla Extracted in Cane Rum
- Raw sugar
Preheat oven to 425-degrees. Line a large baking sheet with parchment paper and spray with baking spray. Set aside.
In a large mixing bowl, mix together the flour, brown sugar, white sugar, salt, baking powder, baking soda and nutmeg. Use a pastry blender, or two forks, to cut in the butter to the dry ingredients. Cut in the peanut butter to the dough. Continue to cut the peanut butter and butter into the dry ingredients, until there are no large chunks of butter left. Stir in the beaten egg, milk and vanilla extract into the flour-butter mixture, until a soft dough forms.
Divide the dough into two balls. Place each dough ball on the parchment lined baking sheet and pat each ball into a circle, until it is 3/4-inch in thickness. Cut each circle into eight wedges each, for a total of sixteen scones. Top scones with a sprinkling of raw sugar.
Bake in 425-degree oven for 15-20 minutes, or until tops of scones are firm to touch and scones are baked through. Remove scones from the oven and transfer to a wire rack to cool.
Store scones in an airtight container, at room temperature, for 2-3 days.
Fluffy goodness cooling on a wire rack!
Everyone at work LOVED these scones! I mean you know they are good, when you get an email asking when these scones were going to be up on the blog (thank you Kara!! You made my day!)!!
Mmmmm…up close…..that raw sugar!
Love, love, love these Peanut Butter Scones! Seriously…pin these, make these, eat them and then let me know what you think! It will be your new favorite breakfast!
This recipe was linked up to the following link parties: What’s Cookin Wednesday, Pretty Pintastic Party, The Pin Junkie, Meal Plan Monday, Weekend Potluck, Sugar and Spice, Create Link Inspire. Click on the links to check out all the fun link parties!!