I love peanut butter. Like LOVE IT. So much so that I could probably live off it. In fact if you saw my pantry, you’d probably think that I do. There’s crunchy peanut butter, creamy peanut butter, white chocolate peanut butter, cinnamon raisin peanut butter, almond butter (yes I know that doesn’t technically count but it’s still fantastic and obsessive), dark chocolate peanut butter, honey peanut butter, banana nut peanut butter, powdered peanut butter, and there may or may not be even more jars of the same varieties because I’m so afraid to run out of peanut butter that I buy extra jars unnecessarily.
And by may or may not, I totally mean there is. What? I eat it with practically everything! It’s delicious!
So it was a no-brainer that peanut butter scones, and possibly a whole host of peanut butter based scones, would eventually show up on this site. Hey, if I can make scones out of mascarpone cheese, why not peanut butter? Okay those have nothing to compare each other to and I just wanted to justify my peanut butter obsession.
Beginning the scone manifestation of my peanut butter obsession is the quintessential combination rolled into a scone: peanut butter and jelly. Your first reaction is probably “duh plain scone topped with peanut butter and jelly…do we need a recipe to figure that out?” And the answer to that would be “No, but that is delicious I promise you.” These scones are a little more…complicated.
I took a peanut butter based scone dough, rolled it out into a rectangle, spread with strawberry jelly goodness, rolled it up, sliced, and baked. Think like a jelly or swiss roll cake, like cinnamon rolls (which I will eventually turn into scones!), like slice and bake cookies, like pure unadulterated peanut buttery goodness. Topped with jelly. Rolled. Sliced. Enjoyed.
Peanut butter is thicker than mascarpone or cream cheese, I discovered, so these scones end up like a cross between a scone and the thickest peanut butter cookie of your life. Nothing wrong with that! They practically stick to the roof of your mouth, and they definitely need the jelly and the brown sugar in the dough to mellow the peanut butter’s thickness. Unless you are used to eating peanut butter straight from a jar, which I may or may not be. And again: may or may not means I am.
The most challenging part of this recipe is the rolling and cutting. They have a tendency to fall apart a bit, so after you roll them up and start slicing, try to reform them into the spirals before placing them on the baking sheet. Once they are baked and cooled, they stay formed into the pinwheels.
If you must top, top with more jam! Or anything else that works well with peanut butter and jelly, which is everything. Then embrace your inner peanut butter addict and eat the whole batch.
Which I may or may not have done.
- 200 g plain flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 50 g brown sugar
- 180 g creamy peanut butter
- up to 5 tbsp whipping cream as needed
- Strawberry jam (though I used Smuckers spreadable fruit which isn’t going to be as sweet as jam, but it’s your preference)
Preheat oven to 220°C (450°F). Sift the flour, baking powder, and salt into a mixing bowl. Add the sugar and peanut butter. Combine until evenly clumped as much as possible. Add the cream a little bit at a time and then knead into the dough.
Place dough on a very floured surface and knead a few more times. Pat out to a 1 cm thick rectangle. Spread strawberry jam in an even layer over the dough and roll into a log lengthwise. Slice the log into rounds half an inch thick. Place on a baking sheet lined with parchment paper.
Bake for 10-12 minutes until cooked through. Remove to a wire rack to cool. Allow to cool completely before you eat them so they stay together.