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.
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