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Peanut Butter Chip Scones

Peanut Butter Scones

Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 30 minutes


  • 3 cups 375 grams all-purpose flour
  • ¼ cup 50 grams granulated sugar
  • 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


  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