Make this cheese and onion scone cake, then check out our fruit scones, cheese scones, cherry scones and rock cakes.

Looking for free-from options? Check out our gluten-free scones and vegan scones.


  • 250ml whole milk
  • 3 tbsp smooth peanut butter
  • 425g self-raising flour, plus extra for dusting
  • 150g cold butter, cubed
  • 2 tbsp golden caster sugar
  • ½ tsp salt
  • 100g salted or roasted peanuts, then roughly chopped
  • seedless raspberry jam or American raspberry jelly spread
  • clotted cream
  • smooth peanut butter


  • STEP 1

    Put the milk and peanut butter in a pan together and heat gently, whisking, until the peanut butter has melted into the milk. Cool to hand temperature, then reserve 2 tbsp of the mixture for glazing.

  • STEP 2

    Heat the oven to 220C/fan 200C/gas 7. Put the flour into a big mixing bowl, scatter in the butter cubes, then, using your fingertips rub together until you’re left with a crumbly mixture. Stir in the sugar, salt and chopped peanuts, then use a round-bladed dinner or palette knife to quickly stir in the cooled milk mixture. Gently work it all together until a soft dough starts to form.

  • STEP 3

    Tip the dough out onto a lightly flour-dusted surface and knead together just 3-4 times to get rid of the big cracks. Pat (or gently roll) the dough out to about 3cm thick. Dust a 5-6cm round cutter with more flour and stamp out rounds by pushing the cutter down firmly – don’t twist. Gather trimmings together to make as many scones as you can. Sit on a floured baking sheet and brush the tops with the reserved milk. Bake for 10-12 minutes until golden and risen.

  • STEP 4

    Split the scones (still warm is best), spread with a little more smooth peanut butter, and smear with raspberry jelly and a little clotted cream, if you like, before eating.


Janine Ratcliffe Portrait
Janine RatcliffeFood director

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