Peanut Butter Scones Vegan and Irresistibly Nutty
Satisfy your sweet cravings with these Ultimate Peanut Butter Scones! Sweet, nutty and totally addictive, these scones have a generous dollop of creamy peanut butter. The result? A perfect blend of buttery, flaky goodness and rich, nutty flavor. Guaranteed to make your mornings more delightful!
Ingredients
DRY INGREDIENTS
- 1 ½ cup all-purpose flour (180g)
- ½ cup almond flour (54g)
- 2 Tbsp cornstarch
- ¼ cup sugar of choice , use monk fruit sweetener for lower carb option
- ½ tsp salt
- 2 tsp baking powder
ADD INS*
- ½ cup roasted peanuts , roughly chopped
WET INGREDIENTS
- ¼ cup melted coconut oil (50g)
- ⅓ cup plus 4 Tbsp heavy whipping cream of choice , cold. Either plant-based or regular dairy-based heavy cream is fine
- 2 Tbsp creamy peanut butter
GLAZE INGREDIENTS**
- ½ cup powdered sugar of choice , use powdered monk fruit sweetener for lower carb option
- 1 ½ Tbsp powdered peanut butter , such as PB2 or PB Fit
- 1 Tbsp water or milk of choice
Instructions
Make the Dough
- In a medium 4-quart mixing bowl, combine the dry ingredients: all-purpose flour, almond flour, cornstarch, baking powder, sugar and salt. Mix well.
- In a separate microwave-safe bowl, melt ¼ cup coconut oil in the microwave for about 30 seconds. Add ⅓ cup of the cold heavy whipping cream of choice
- Set aside the melted coconut oil and cold heavy cream mixture and set aside for 1 minute, or until the coconut oil starts to harden into gravel-sized pieces. Add the peanut butter.
- Add the peanut butter-coconut oil-cream mixture to the dry ingredients all at once. Use a spoon to roughly mix the dough.📝TIP: We want to use a spoon at first because the heat from our hands could melt the clumps of coconut oil as we knead.
- The batter will still be clumpy. Mix in the roasted peanuts and the remaining 4 tablespoons of cold vegan heavy cream (or more as needed) and use both your hands to bring the dough together without overworking it.📝TIP: instead of "kneading" the dough, use the flat of your palm to press the dough into shape. Think of it more as gently pressing and shaping rather than traditional kneading, which can make the scones tough. It's also ok if the dough is not completely smooth.
Shape and Cut the Dough
- Flatten the dough into a disk-shape and pre-heat the oven to 350°F (175°C). For best results, chill the dough for at least 20 minutes while the oven pre-heats.📝TIP: You can also freeze the dough as is to bake later! Wrap in a ziploc bag or plastic wrap and freeze for up to a month.
- Cut the dough into 6 equal wedges using a pastry cutter or knife.
Bake the Scone
- Place the wedges on a prepared baking sheet lined with parchment paper and bake for 23-25 minutes, or until the edges are golden brown.If baking from frozen, bake for 30-35 minutes.
Glaze the Scones
- As the scones bake, mix the glaze ingredients together in a small bowl.
- Once the scones are baked, let cool for 10 minutes before drizzling the glaze onto the top of the scones. Transfer to a wire rack so that excess glaze can drip down. Enjoy!
Notes
*Feel free to customize this recipe with your favorite add-ins! Nuts, seeds, and dried fruits are excellent choices if you're looking to switch things up. I've also compiled a list of SCONE FLAVOR and ADD IN IDEAS if you need more ideas.
**You can also use a simple glaze made by mixing ½ cup powdered sugar and 1 Tbsp of water. For more glaze ideas, check out THIS POST dedicated to glaze recipes! It's fun to mix and match to find the perfect glaze for your scones.
Nutrition
Calories: 406kcalCarbohydrates: 44gProtein: 11gFat: 28gSaturated Fat: 12gPolyunsaturated Fat: 3gMonounsaturated Fat: 6gCholesterol: 15mgSodium: 427mgPotassium: 171mgFiber: 3gSugar: 1gVitamin A: 201IUVitamin C: 0.1mgVitamin D: 0.2µgCalcium: 128mgIron: 2mgZinc: 1mg***Net Carbs: 41g
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