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Peanut Butter and Jam Scones – Gluten Free

Peanut Butter and Jam Scones are the perfect breakfast companion for your morning coffee.  These gluten free scones will be a hit with young and old alike.

Choose your favourite jam to add to this variation of the traditional scone.  This batch is loaded with strawberry jam.

This recipes yields 12 -16 scones depending on your slicing preferences.

Peanut Butter and Jam Scones are a delicious treat any day of the week but this quick and easy bread recipe makes a great choice when you are having company for tea!

Printable Recipe Card with a Full List of Ingredients and Instructions is Located at the Bottom of the Post.

Be sure to read through the entire post so that you don’t miss out on any important tips and tricks!

The first step to creating Peanut Butter and Jam Scones was to dump some Bob’s Red Mill 1 to 1 Gluten Free Baking Flour, granulated sugar, baking powder and salt into a large mixing bowl.

After combining the dry ingredients I added in some margarine.

Cutting in the margarine.

I combined the margarine by cutting it in until crumbly.

Then I made a well in the center of the combined ingredients and added eggs, almond milk and some peanut butter.

Using a large wooden spoon I stirred the wet ingredients into the dry ingredients before adding some strawberry jam.

After folding in the strawberry jam I sprinkled a bit of flour onto a pastry sheet before dumping the dough out onto it.  I also covered the top of the dough with a bit more flour.

Depending on the jam you choose you may need to work in a bit more flour at this point if the dough is too sticky.

Then I covered the dough with plastic wrap and rolled it out into an 8″ disc.  The disc was about 1″ thick.

Next I cut the disc into pie shaped sections.  You can make 12 to 16 wedges at this time.  They will seem small but expand while baking.

Then I transferred the wedges to a parchment paper lined baking sheet and baked them in a preheated 350F oven for 20 – 25 minutes.

 

After removing them from the oven I allowed them to cool for a bit.  Then you can serve them up warm or completely cooled.

Peanut Butter and Jam Scones are the perfect treat to serve up to guests.  They are so easy to make and so tasty that others will not believe they are gluten free.

You will enjoy every bite of these peanut butter and jam filled scones. 

Eat them plain or put some extra peanut butter and jam on your table for spreading on these delicious scones while enjoying.

Printable Recipe Card with a Full List of Ingredients and Instructions is Located at the Bottom of the Post.

Here Are Some Other Breads You Will Enjoy…

PRINTABLE VERSION OF THE RECIPE CAN BE FOUND AT THE BOTTOM OF THE PAGE

Ingredients You’ll Need to Make These Blueberry Scones:

  • 2 1/2 cups Bob’s Red Mill 1 to 1 Gluten Free Baking Flour
  • 2/3 cup granulated sugar
  • 2 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1/2 cup margarine
  • 2 eggs, large
  • 1/2 cup peanut butter
  • 1/4 cup almond milk
  • 3/4 cup strawberry jam

How to Make Blueberry Scones:

  1. Preheat oven to 350F and line a baking sheet with parchment paper.
  2. Dump the Bob’s Red Mill 1 to 1 Gluten Free Baking Flour, granulated sugar, baking powder and salt into a large mixing bowl and combine.
  3. Add the margarine and cut in until well incorporated.
  4. Make a well in center of combined ingredients and add the large eggs, almond milk and peanut butter. Stir to combine.
  5. Fold in the strawberry jam.
  6. Sprinkle some flour onto a pastry sheet.
  7. Dump the batter out onto the pastry sheet, sprinkle with flour and cover with plastic wrap to roll out to an 8″ disc. The disc will be about 1″ thick.  You can also make the disc with your hands if you prefer. Depending on the jam you use, at this time you may need to work in a bit more flour if your dough is sticky.
  8. Cut 12 to 14 pie shaped wedges. They will seem quite small but they do expand.
  9. Transfer the wedges to the parchment paper lined baking sheet and bake in the preheated oven for 20 – 25 minutes or until just turning golden brown around bottom edge. 
  10. Remove from oven and allow to cool for a bit.
  11. Serve warm or completely cooled and enjoy!

Peanut Butter and Jam Scones are the perfect breakfast companion for your morning coffee.  These gluten free scones will be a hit with young and old alike.

Yield: 12 - 16

Peanut Butter and Jam Scones - Gluten Free

Peanut Butter and Jam Scones are the perfect breakfast companion for your morning coffee.  These gluten free scones will be a hit with young and old alike.

Peanut Butter and Jam Scones are the perfect breakfast companion for your morning coffee.  These gluten free scones will be a hit with young and old alike.

Prep Time 12 minutes
Cook Time 25 minutes
Total Time 37 minutes

Ingredients

  • 2 1/2 cups Bob's Red Mill 1 to 1 Gluten Free Baking Flour
  • 2/3 cup granulated sugar
  • 2 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1/2 cup margarine
  • 2 eggs, large
  • 1/2 cup peanut butter
  • 1/4 cup almond milk
  • 3/4 cup strawberry jam

Instructions

    1. Preheat oven to 350F and line a baking sheet with parchment paper.
    2. Dump the Bob's Red Mill 1 to 1 Gluten Free Baking Flour, granulated sugar, baking powder and salt into a large mixing bowl and combine.
    3. Add the margarine and cut in until well incorporated.
    4. Make a well in center of combined ingredients and add the large eggs, almond milk and peanut butter. Stir to combine.
    5. Fold in the strawberry jam.
    6. Sprinkle some flour onto a pastry sheet.
    7. Dump the batter out onto the pastry sheet, sprinkle with flour and cover with plastic wrap to roll out to an 8" disc. The disc will be about 1" thick.  You can also make the disc with your hands if you prefer. Depending on the jam you use, at this time you may need to work in a bit more flour if your dough is sticky.
    8. Cut 12 to 14 pie shaped wedges. They will seem quite small but they do expand.
    9. Transfer the wedges to the parchment paper lined baking sheet and bake in the preheated oven for 20 - 25 minutes or until just turning golden brown around bottom edge. 
    10. Remove from oven and allow to cool for a bit.
    11. Serve warm or completely cooled and enjoy!

 

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