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Peanut butter and jam scones

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!

Peanut butter and jam scones

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!)


  1. Preheat oven to 425 degrees F. Line a baking sheet with foil and lightly spray it with nonstick cooking spray.
  2. 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.
  3. 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.
  4. 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.
  5. Bake for about 14 minutes, or until golden brown. Serve warm.

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