These Double Peanut Butter Scones are tender, flaky and lightly sweet, loaded with lots of good peanut butter flavor and a little sugary crunch on top. They are amazing with coffee or tea in the morning and simply a great way to start your day with a smile.
These scones are my son’s absolute favorite. I have to make them in double batches and freeze quite frequently. He wakes up and pops them in the toaster oven to bake while he makes his coffee. Then he has a hot, perfectly wonderful breakfast and is all ready to begin the day.
My son says they taste like a peanut butter cookie, only less sweet. We’ve been making them regularly for months. It’s been really hard to get pictures of them because they always disappear as soon as they are baked!
I like to divide the dough in half and work a little cocoa powder into one half. Then you have chocolate swirl peanut butter scones AND peanut butter scones. Because it’s nice to switch things up a bit, you know? Especially when you only have to make one recipe to get two flavors of scones!
What makes them DOUBLE peanut butter scones?
I’ve used regular peanut butter in the scones, but also peanut butter powder in place of some of the flour. The peanut butter powder adds a great peanut butter flavor and gives the scones more fiber and protein, making them a little healthier than your typical scone.
What is peanut butter powder? Peanut butter powder is simply peanuts with the oil removed. You might find it as PBFit or PB2 at the store, or I’ve seen Skippy and Jif also have peanut butter powder now. I buy the PBFit in large bags at Costco because I use it A LOT! If you can’t find it at the store, you can also buy it online. (Disclosure: If you make a purchase by clicking that link, I may get a very tiny bit of commission from Amazon.)
Helpful Tip for adding the peanut butter
Forget trying to squish the messy peanut butter into a measuring cup, then attempting to get all the peanut butter from the measuring cup into the mixing bowl! That’s messy and you are always going to lose peanut butter in the process. If you have a kitchen scale, simply set the mixing bowl onto the scale, then add peanut butter by weight.
I’ve given you the weight for the peanut butter in the recipe below. If you don’t have a scale, you can always go with the messy cup measuring way.
I hope you enjoy these scones as much as we do! They are easy to make and it’s so nice to wake up to a fresh baked scone on a cold winter day.
NOTE: if you want to double this recipe, at the time of this writing, there is a bug in my recipe plugin that doesn’t double the ingredients properly if you click 2x. Most of the calculations work fine, but 1 1/2 cups flour times 2 is not 2 cups of flour, Tasty Recipes. It should be 3. I use this feature often myself, so wanted to give you fair warning that the recipe won’t turn out if you trust that button to work properly! I have reported the issue to them and hope they fix it soon.
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Double Peanut Butter Scones
- Prep Time: 15 min
- Cook Time: 20 min
- Total Time: 35 min
- Yield: About 12 scones 1x
- Category: Breakfast
- Method: Baked
- Cuisine: American
- Diet: Vegetarian
Ingredients
Dry ingredients:
- 1 1/2 cups all-purpose flour
- 1/2 cup peanut butter powder (such as PBFit or PB2)
- 3 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/3 cup granulated sugar
Wet ingredients:
- 5 tablespoons chilled butter, cut into little pieces
- About 2 oz. natural peanut butter (about 60 g or 1/4 cup)
- 1 egg
- 3/4 cup vanilla yogurt
- 2 teaspoons real vanilla extract
- For the tops: Milk (or whisked egg) and raw (turbinado) sugar, coarse
Instructions
- Preheat oven to 400 degrees. Spray a baking sheet with cooking spray or line with a silicone baking mat. In a large mixing bowl combine the dry ingredients, then add the little pieces of butter and work it into the flour mixture with a pastry cutter or your fingers until the butter chunks are all broken down and the mixture resembles a coarse meal. Add the peanut butter and do the same until the peanut butter is all mixed in as well.
- In a separate smaller bowl combine the egg, yogurt and vanilla and whisk until smooth. Stir the egg mixture into the flour mixture and mix until well blended (dough will be soft and wet).
- Turn the dough out onto a floured surface and knead it a few times, adding more flour as needed until the dough all comes together nicely. Then pat or roll the dough into a circle about 1/2 inch thick.
- Cut the dough into wedges. Brush the tops of the scones with milk (or whisked egg) and sprinkle with the raw sugar and set on the baking sheet. Bake scones for 20 – 25 minutes or until golden brown and set in the middle.
Notes
- You can also use a food processor for mixing the butter and peanut butter with the flour mixture. Simply put the dry ingredients into the food processor, pulse to mix, then add the bits of butter and pulse several times until the mixture is a coarse meal. Then do the same with the peanut butter.
- To freeze the scones, after shaping but BEFORE BAKING set them on a baking sheet lined with silicon baking mat and put in freezer until frozen. Put the scones in bags until baking time.
- If you want to make peanut butter chocolate swirl scones, add about 2 Tablespoons cocoa powder and knead into the dough, leaving it slightly marbled. If you want half peanut butter, half chocolate swirl, divide the dough in half, then work some cocoa powder into the one half of the dough.
- Baking scones from frozen: put the frozen scones on a baking sheet lined with silicon baking mat. Convection bake at 330 F. for 18 minutes or bake at 330 F. for 25 – 30 minutes or until browned on top and cooked through.
- RECIPE SOURCE: Sumptuous Spoonfuls – https://www.sumptuousspoonfuls.com/ … © Copyright 2025, Sumptuous Spoonfuls. All images & content are copyright protected. Please do not use my images without prior permission. If you want to publish any of my images, please ask first. If you want to republish this recipe as your own, please re-write the recipe in your own words or link back to this post for the recipe.
Keywords: Peanut butter, Scones, Breakfast
