Nothing says school lunch like a peanut butter and jelly sandwich. Even though this lunchtime essential is a favorite for many kids, it can be kind of boring. Spice up this staple by taking the peanut butter and jam out of the sandwich and putting it into a scone!
These soft, flaky, sweet and creamy scones give you an entirely new way to enjoy peanut butter and jam. Pack a few of these delicious scones in your kid's lunchbox for a fun surprise twist on a classic sandwich. For some added crunch, top each one with a handful of peanuts!
Peanut butter and jam scones
Recipe inspired by My Recipes.
Yields 6 scones
- 1-1/2 cups all-purpose flour
- 1/3 cup packed brown sugar
- Dash of salt
- 1/2 tablespoon baking powder
- 4 tablespoons cold butter, cut up
- 1/4 cup creamy peanut butter
- 1/3 cup low-fat milk
- 1 teaspoon vanilla
- 1/3 cup orange marmalade (use this recipe!)
- Preheat oven to 425 degrees F. Line a baking sheet with foil and lightly spray it with nonstick cooking spray.
- In a large bowl, whisk the flour, sugar, salt and baking powder together. Using a pastry cutter, cut in the butter until the mixture resembles coarse sand. Add the peanut butter and cut it in until evenly distributed. Make a well in the center of the flour mixture.
- Pour the milk and vanilla into the center and mix with a wooden spoon (don't overmix — mixture should be slightly chunky). Using your hands, knead the dough about three to four minutes to bring it together.
- Scoop about 1/3 cup portion of the dough onto the baking sheet. Repeat until you have about six scones. Using the back of a spoon, make an indent. Add about 1 tablespoon of jam to each scone.
- Bake for about 14 minutes, or until golden brown. Serve warm.
More peanut butter and jelly recipes
Peanut butter and jelly cocktail recipes
Crunchy peanut butter and jelly thumbprints
Peanut butter and jelly cupcakes