Peanut butter and Jelly Scones is a paid collaborative post with SKIPPY® peanut butter to celebrate summer. So when I think of afternoons in the garden or picnics in the park, I always think of scones. They are a summer favourite and an English classic, so I decided to combine the classic American flavours of Peanut Butter and Jelly and create some delicious peanut butter scones to be served with seedless raspberry jam (or jelly as it is called in the US) using my boys favourite SKIPPY® peanut butter which is creamy and delicious.
My boys both love SKIPPY® peanut butter and it has been a staple in our home since they were small. From spreading it on toast or using it to make classic peanut butter cookies we always have a jar or two in the store cupboard. The best thing about SKIPPY® peanut butter is it isn’t cloying and is smoothly satisfying. The whole family loves it.
I think everyone knows the classic peanut butter and Jelly (Jam as we call it in the UK) and that was what inspired these delicious Peanut Butter and Jelly Scones.Jump to Recipe
You can buy original American-style peanut butter SKIPPY® Peanut Butter in major UK supermarkets, including Sainsbury’s, Morrisons, Ocado, Tesco and Costco. Once you have tried it there will be no using any other!
Peanut butter and Jelly Scones
I have always loved scones. My mum was an amazing baker and scones were something she could rustle up on next to no time and me and my Dad devoured them! I wish I had her light touch and ability to just magic something out of nothing. I still love scones and so do the kids. I thought combining the two classic combinations would create an amazing summer recipe and I was so right.
How to pronounce Scone
So how do you pronounce “scone” – well as a northerner it will always be Skon that rhymes with gone for me. For many others it is skone that rhymes with bone.
But rather than get into an argument, I am going to defer to the queen and she is Skon girl!
Jam or Cream First?
This is another hot debate about scones (it seems that we are very invested in scone etiket in the UK).
If you are using Cornish clotted cream, you should spread the jam first, then the cream.
If using Devonshire cream, the cream should go first, followed by the jam. I am a jam then cream girl even when using clotted cream. I guess all those holidays in Devon rubbed off on me!
Tips for Making the Best Scones
- For a better rise, use cold butter—or even frozen butter.
- When it comes to mixing, don’t overdo it; mix until the dough just comes together.
- Avoid over-mixing the dough. Too much stirring will toughen your scones.
- Don’t Twist the cutter – for a even rise a straight up and down is necessary.
- Keep the scones as cold as possible until they are ready to go into the oven. This will make them rise better.
- Place the scones, side by side and just touching, on a lightly greased baking tray that has been dusted with flour. Having the scones close together will help them rise, rather than spread
Peanut Butter and Jelly Scones
Peanut butter and jelly is a classic American flavour combination. Combine with an English classic to make peanut butter and jelly scones is sure to be a new favourite
- 100 ml whole milk 250ml
- 150 ml Buttermilk
- 3 tbsp peanut butter smooth
- 425 g self-raising flour plus extra for dusting
- 150 g cold salted butter cubed
- 2 tbsp golden caster sugar
- seedless raspberry jam or raspberry jelly spread
- clotted cream
- smooth peanut butter
Put the milk, buttermilk and peanut butter in a pan together and heat gently, whisking, until the peanut butter has melted into the milk. Don;t worry of the fats of the buttermilk clump. Cool to room temperatureand reserve 2 tbsp of the mixture for glazing.
Heat the oven to 220C/fan 200C/gas 7.
Put the flour into a big mixing bowl with the sugar and add the butter cubes (smaller is better) and then using your fingertips rub together until you’re left with a crumbly mixture. We used to call this tickling the mixture. Cold hands work best at this stage.
Using a palette knife to stir in the cooled milk mixture. Gently work it all together until a soft dough starts to form using your hands.
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 the dough out to about 3cm thick.
Dip a 5-6cm round cutter in flour and stamp out rounds by pushing the cutter down firmly – don’t twist (that stops the scones from rising straiught). 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 mixture.
Bake for 12-15 minutes until golden and risen.
Split the scones (still warm is best), spread with smooth peanut butter, raspberry jelly and a little clotted cream.
These scones are best eaten on the day they are made. They freeze well. Make sure they are cold before freezing.
Place in a re-sealable bag or airtight container to protect from freezer burn (a sheet of waxed or parchment paper between them stops from sticking to one another).
Use them within 3 months.
Leave to defrost in packaging at room temperature for 2-3 hours before serving.
If you want to eat them warm place them in an oven preheated to 150c/300F for 5 to 10 minutes or once defrosted put them in the microwave for 10 to 20 seconds on high.