Peanut Butter Scones (gluten-free, dairy-free option)
Ingredients
Peanut Butter Scones
- 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
Peanut Butter Glaze
- 1 tbsp peanut butter, smooth
- 1-2 tbsp water
- 1/2 cup powdered sugar
Instructions
Peanut Butter Scones
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To begin, preheat your oven to 350 and line a pan with parchment paper.
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To a large mixing bowl, add your dry ingredients and stir them together (flour, sugar, baking powder, salt, and cinnamon).
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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.
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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.
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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.
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Using a sharp knife, cut the scones into 8 pieces, and spread them a couple inches apart from each other on the pan.
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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.
Peanut Butter Glaze
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To a small bowl, add your peanut butter, 1 tbsp of water and whisk together till well combined.
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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.
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Drizzle over cooled Peanut Butter Scones and devour!
Recipe Notes
I recommend storing these in an airtight container in the fridge and they will last about a week.