Peanut Butter Scones

It’s Peanut Butter Scones Time!

This is my first go-around being a part of the Book Club Cookbook Blog Party! We are celebrating the paperback release of Diane Chamberlain’s Big Lies in a Small Town. Now, I am a huge fan of Diane’s work. My book hangover after reading The Stolen Marriage lasted months – that book is amazing!

Big Lies in a Small Town is another five star read! My friend Rachel read it when it came out & just loves it! Now, I baked up a round of these peanut butter scones to highlight the storyline. As Anna Dale attempts to paint the mural in Edenton, North Carolina, she finds that a women’s tea party is an important part of the town’s history. What goes better with tea than scones?

A Perfect Combo

Well, then the townspeople think the mural should feature more of the current townsfolk and there is talk of painting a peanut farmer on the mural as well. So I figure, scones with peanut butter chips are a great combo to celebrate this book! Top it with some fresh fruit jam & you’ve got yourself a tasty treat! These peanut butter scones are a nice addition to any breakfast!

Book Club Cookbook

If you haven’t checked out Book Club Cookbook, don’t miss out! They feature blog parties (like this one!) where they feature recipes to go with your books. They also have galley matches & can even score free books for your book club. Oh, and don’t forget their products! I’ve featured their cocoa powder in my Black Cocoa White Chocolate Chip Cookie recipe here & my S’mores Cookie recipe here.

Tips for the Scones

These peanut butter scones are so easy! I love the corner pieces that get a little crisp & if you do too, you can always cut yours smaller. I use a scraper like this one to cut the scones. Any knife is fine, but this really gets the edges clean & crisp. If you’re on the hunt for more scones check out these Christmas scones!

Another tip is to not over knead the butter. If you cut the cold butter into super tiny pieces, quickly work it in with the dry ingredients. The milk brings it all together and then pat it into a large circle. I’m all good with rustic looking scones, so most of the time, I just shape it with my hands and put it on the half sheet & cut it. Done & done with fewer dishes to wash!

Huge thank you to Book Club Cookbook for letting me be part of the blog party & thanks to St Martin’s Press for our gifted review copy! You can get your copy of Diane’s book here.

Print

Peanut Butter Scones

Course Dessert

Cuisine American

Prep Time 10 minutes

Cook Time 30 minutes

Ingredients

• 3 cups 375 grams all-purpose flour
• ¼ cup 50 grams granulated sugar
• 2½ teaspoons 12.5 grams baking powder
• 1 tsp cinnamon
• 1 teaspoon 3 grams kosher salt
• 1 cup 227 grams cold unsalted butter, cubed
• 1 cup 240 grams
• 1 tablespoon 13 grams vanilla extract
• 1 cup peanut butter chips

Instructions

1. Preheat oven to 375°F (190°C). Line a rimmed baking sheet with parchment paper.

2. In a large bowl, whisk together flour, ¼ cup (50 grams) sugar, baking powder, cinnamon, and salt. Using a pastry blender or 2 forks, cut in butter until mixture is crumbly. Make a well in center of flour mixture; add 1 cup (240 grams) milk and extracts. Using a wooden spoon, stir until a shaggy dough forms. Add peanut butter chips and stir to combine.

3. Turn out dough onto a lightly floured surface, and knead for 1 minute. Pat dough into a 9-inch circle, about 1 inch thick. Cut into wedges. Transfer to prepared pan.
4. Bake until lightly golden, about 30 minutes. Let cool on pan for 10 minutes. Remove from pan, and let cool completely on a wire rack.

Recipe Notes

slightly adapted from Bake From Scratch