Ingredients
Scale
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