Biscuit-like soft scones filled with peanut butter flavor and topped with a peanut butter glaze… peanut butter lovers, this one’s for you!!
Raise your hand if you love peanut butter!
Peanut butter is one of my love languages. You can combine it with so many delicious other things (chocolate, raspberry jelly, etc…) and the salty, sweet, creamy combination is always incredible.
These Peanut Butter Scones are the scones of my dreams. Scones are inherently dense and crumbly, but these gluten-free scones are made with Greek yogurt, for a more biscuit-like scone that’s soft in the middle.
Filled with a light, sweet, peanut butter flavor, and THEN topped with a peanut butter glaze… The glaze IS optional, but if you want ultimate peanut butter flavor then the glaze is a MUST HAVE.
These Peanut Butter Scones are the perfect breakfast food for baking at home, when you want something extra special for the weekends.
Need dairy-free scones too?
There’s a couple substitutions to easily make these Peanut Butter Scones dairy-free as well.
One, use coconut oil instead of butter. I recommend putting the coconut oil (in a measuring cup) into the fridge for it to firm up first, then removing it from the measuring cup and placing it on a cutting board. Cold coconut oil will cut much better into the smaller chunks you need, similar to cutting butter chunks.
Next, use dairy-free yogurt – I recommend coconut milk yogurt. I’ve used this one before and it worked wonderful.
So, what’s the secret to scones?
Do everything in the right order:
- Cut up your butter and add it to your dry ingredients.
- Mix together your wet ingredients.
- Add your wet ingredients into your dry ingredients, and then dump them onto your parchment paper lined pan to “knead” them into a scone shape.
- Cut and bake!
Wait – did I just say to KNEAD the scones? Sounds like an odd idea, especially with gluten-free Scones.
Here’s the deal: kneading the scones together warms the butter (or coconut oil) up enough to help all of the ingredients to stick together better. So, you’ll want to work the dough, gently pressing it into a disc-like shape, until it’s all sticking together relatively well.
This may take a couple minutes. Patience is key here. If you don’t gently work your dough together, you may go to cut it into pieces and your scones will fall apart. After you form your scone disc, you’ll cut it into 8 scones (to bake) and your scones should be able to move around on the pan without crumbling apart entirely.
The method to making the best gluten-free scones may sound a little complicated, but it’s more of a “scone rhythm” that you have to get into I think 🙂 so be prepared to work that dough a little and you’ll be golden!
Last but not least, whisk that glorious peanut butter glaze together and drizzle it on top of your scones. Uh, YUM! 🙂
Extra peanut butter, for all my peanut butter addicts out there! 🙂 I hope you all love these Peanut Butter Scones as much as I do!
Looking for more peanut butter breakfast ideas? Check out my Peanut Butter Coconut Breakfast Cookies, Peanut Butter Chocolate Chip Breakfast Cookies, or Baked Peanut Butter Steel Cut Oats (all gluten-free!).
- 2 cups gluten-free flour (I use Bob's Red Mill gluten-free 1-to-1 flour)
- 1/4 cup sugar
- 1 tbsp baking powder
- 1/2 tsp salt
- 1/4 tsp cinnamon
- 1/3 cup butter (or coconut oil, for dairy-free)
- 1/2 cup Greek yogurt, plain (I use Fage 2%) (or coconut-milk based yogurt, for dairy-free)
- 1/3 cup peanut butter, smooth
- 1/4 cup almond milk (or milk of choice)
- 1 egg
- 1 tbsp peanut butter, smooth
- 1-2 tbsp water
- 1/2 cup powdered sugar
To begin, preheat your oven to 350 and line a pan with parchment paper.
To a large mixing bowl, add your dry ingredients and stir them together (flour, sugar, baking powder, salt, and cinnamon).
On a cutting board, cut your butter into small pieces, about pea-sized. Add them to your dry ingredients and stir them together till they are evenly distributed.
In a small mixing bowl, add together your wet ingredients and whisk them together (Greek yogurt, peanut butter, almond milk and egg). Pour them over your dry ingredients and lightly stir them together.
Pour your scone dough onto your pan and work the dough gently (for a couple minutes), pushing it into one large, disc-like scone shape.
Using a sharp knife, cut the scones into 8 pieces, and spread them a couple inches apart from each other on the pan.
Bake in the oven for 16-18 minutes, or till the tops are springy to touch and the scones feel solid when you gently push on them.
To a small bowl, add your peanut butter, 1 tbsp of water and whisk together till well combined.
Add your powdered sugar, and whisk again till a smooth, even glaze has formed. If necessary, add another tbsp of water to thin your glaze out.
Drizzle over cooled Peanut Butter Scones and devour!
I recommend storing these in an airtight container in the fridge and they will last about a week.