Peanut Butter and Jelly Scones

Peanut Butter and Jelly Scones

Peanut Butter and Jelly Scones
Serves 7
Prep time 15 minutes
Cook time 20 minutes
Total time 35 minutes
Meal type Breakfast, Snack
Misc Freezable


  • 2 cups all purpose flour
  • 4 teaspoons baking powder
  • 1 tablespoon sugar (optional)
  • 6 tablespoons unsalted butter (cold, cut into small cubes)
  • 1/2 teaspoon kosher salt
  • 1 cup peanut butter chips
  • 2 Large eggs
  • 3/4 cups cream (or buttermilk,)
  • 1 cup dried berries (I use a mix of berries)


Step 1
Preheat oven to 400F
Put dried fruit in a small bowl and top with boiling water or tea
Let fruit steep for 5 minutes, then drain
Step 2
In the bowl of a stand mixer with paddle attachment, combine flour, salt, baking powder and sugar
Step 3
With mixer running on low, dd cubed butter and gradually increase speed to medium. Mix until mixture looks grainy and pebble-y.
Step 4
Beat eggs and add cream
Slowly pour into mixing bowl, and mix until just combined; about 1 minute
Step 5
Add peanut butter chips and drained fruit to mixture and mix only until add-ins are incorporated 30-45 seconds
Step 6
Scoop onto parchment lined sheet tray. I use a 1/2 cup scoop.
Step 7
Bake for 9 minutes, turn pan and bake another 9-10 minutes until tops are golden-brown and a toothpick comes out clean.
T w i t t e r