Peanut Butter Scones With Jam

Peanut butter and jelly scones

Name: Peanut butter and jelly scones
Total time: 30 min
Yield: Makes 10-12
Ingredients: 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

Janine Ratcliffe

Published: April 23, 2015 at 9:38 AM

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Makes 10-12

Easy

Total time: 30 mins

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Peanut butter and jelly is a classic American flavour combination. This combined with an English classic to make peanut butter and jelly scones is sure to be a new favourite.

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Alternatives

Complete the dish

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.

Ingredients

Nutrition

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

Nutrition: per serving

kcal319
fat17.9g
saturates8.4g
carbs30.8g
fibre2.1g
protein7.5g
salt0.9g

Method

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.

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Authors

Janine Ratcliffe in a short sleeved long dress sitting on a chair beneath palm trees on a balcony

Janine RatcliffeFood director

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