Small Batch Jam Scones With Peanut Butter

Peanut butter and jelly on top of a scone.

5 from 2 reviews

Small Batch Jam Scones With Peanut Butter

Fruit jam is swirled throughout, and on top, of these buttery, soft small batch jam scones! Enjoy tender scones finished with a peanut butter glaze in less than an hour with this easy small batch recipe. Perfect for breakfast, but even better as a snack or dessert!

Prep Time15

Cook Time23

Chill15

Total Time53

Course: Breakfast, Dessert, Snack

Cuisine: American

Servings: Scones

Calories: 486kcal

Author: Erin Cernich

Equipment

Ingredients

Jam Scones

1 cup, plus 2 tablespoons all-purpose flour
2 tablespoons granulated sugar
½ teaspoon baking powder
¼ teaspoon salt
4 tablespoons unsalted butter, cold and cut into cubes
4 tablespoons heavy whipping cream, cold
1 large egg yolk
2 tablespoons fruit jam any flavor, plus more to brush on top

Peanut Butter Glaze

1 to 2 tablespoons creamy peanut butter more or less to taste
1 tablespoon milk, any kind
¼ cup powdered sugar

Instructions

Jam Scones

In a medium mixing bowl, whisk together the flour, sugar, baking powder, and salt.
1 cup, plus 2 tablespoons all-purpose flour, 2 tablespoons granulated sugar, 1/2 teaspoon baking powder, 1/4 teaspoon salt
Add the cold butter cubes to the flour. Using your fingertips, press the butter cubes into small flat, flaky discs (about the size of a nickel) – making sure they are all coated with flour. You should still see butter chunks in the dough when you are done mixing it. Note – You can also freeze the stick of butter, grate it on a box grater, and toss in the flour until coated.
4 tablespoons unsalted butter, cold and cut into cubes
In a liquid measuring cup, add the cream and egg yolk. Stir until thoroughly mixed.
1 large egg yolk, 4 tablespoons heavy whipping cream, cold
Pour the liquid into the flour mix. Using a spatula or wooden spoon, gently mix until a rough, shaggy dough forms and the flour is moistened. If the dough is very dry, add more heavy cream, 1 tablespoon at a time. Drizzle the fruit jam into the dough and stir a few times to create a jam swirl in the dough. Do not overwork the dough - it should be rough and shaggy.
2 tablespoons fruit jam
Pour the dough onto your rolling mat (or lightly floured surface). Gently work the dough into a ball. It will be sticky, so you can flour your hands to make it easier. Press the dough ball into a 6-inch disc. Use a bench scraper or sharp knife to cut into 4 wedges.
Place the wedges 2 inches apart on the prepared baking sheet. Brush the tops with a little more fruit jam.
Refrigerate the scones for 10 to 15 minutes (while the oven is preheating) to rest and hydrate the dough.
Preheat the oven to 400F degrees and adjust the oven rack to the middle position. Line a baking sheet with a piece of parchment paper.
Bake the chilled scones for 23 to 25 minutes, or until the tops and edges are golden. Cool the scones on the baking sheet set on a wire cooling rack while you make the glaze.

Peanut Butter Glaze

ln a small bowl, add the peanut butter, milk, and powdered sugar. Whisk until combined and smooth. Note - Add 2 tablespoons of peanut butter if you prefer a strong peanut butter flavor. You can add more or less milk to reach your desired glaze consistency.
1 to 2 tablespoons creamy peanut butter, 1 tablespoon milk, any kind, 1/4 cup powdered sugar
Spread more jam on top of the baked scones (optional). Then drizzle the glaze over the tops of the scones. The scones are best enjoyed the day they are baked. Leftover scones can be stored covered at room temperature for up to 3 days.

Notes

Serving Size – This is a small batch recipe that can be doubled. I recommend 2 egg yolks if making a double batch.
Fruit Jam – Use any fruit jam or jelly you like. Chunky fruit jam adds delicious texture and flavor to the scones.
Peanut Butter - I recommend creamy, regular peanut butter since it is a glaze. Natural peanut butter may be too oily and loose.
Chill Before Baking – I recommend chilling the cut scones for 10 to 15 minutes to let the dough rest and hydrate. Otherwise, the scones may be extra crumbly.
Overnight Instructions – To make the night before, prepare to step 7, cover the scones and refrigerate, then follow the instructions to bake.
Freezing Baked Scones – Baked, un-glazed, and cooled scones can be frozen for up to 3 months. Gently place in a sealed freezer bag. Thaw at room temperature and glaze.

Nutrition