3-Ingredient Peanut Butter Scones: The Easiest Bake Ever!

3-Ingredient Peanut Butter Scones

Oh, friends, let me tell you, sometimes the simplest things are the most magical, especially when they rescue a chaotic morning! I vividly remember one Saturday where I woke up late, the kids were already clamoring for breakfast, and the pantry looked… well, like it had seen better days. My heart longed for something warm, comforting, and homemade, but my energy levels were at an absolute zero for a big, elaborate production.

That’s when the idea sparked: what if I could whip up some scones with just what I had on hand? A little real talk here: my very first attempt was a bit wonky, more like a dense puck than the fluffy scone I envisioned. But after a tiny, crucial tweak – a true kitchen lightbulb moment – a new family memory was born, and these incredible 3-Ingredient Peanut Butter Scones came bursting to life!

They’re so ridiculously easy, a true ‘no-bullshit bake,’ you’ll wonder why you ever bothered with complicated recipes. While I absolutely adore classic recipes, like our own delightful Easy Lemon Scones with Glaze, and even admire beautiful creations such as The Best Blueberry Scones with Lemon Glaze you might find elsewhere, this 3-Ingredient Peanut Butter Scones recipe truly stands apart for its minimal fuss and maximum reward. It’s become a cherished family secret for those mornings when we crave homemade goodness without a moment of stress, ensuring a quick, delicious treat every single time.

3-Ingredient Peanut Butter Scones: The Easiest Bake Ever!

Recipe by MayaCourse: BreakfastCuisine: AmericanDifficulty: Easy

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

Whip up these incredibly easy, fluffy 3-Ingredient Peanut Butter Scones for a delightful breakfast or snack in under 30 minutes. Pure homemade joy, no fuss!

Ingredients

• 2 cups self-rising flour (plus more for dusting)

• 1 cup creamy peanut butter

• 1/2 cup milk (dairy or non-dairy works!)

Directions

• Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper for easy cleanup.
• In a large mixing bowl, combine the self-rising flour and the creamy peanut butter.
• Use your hands or a sturdy pastry blender to mix these two until the mixture resembles coarse crumbs. This can take a few minutes, don’t rush it!
• Gradually add the milk to the flour and peanut butter mixture, mixing gently until a shaggy dough forms. Remember, don’t overmix at this stage!
• Turn the dough out onto a lightly floured surface (your beautiful marble countertop will do!). Gently knead it 2-3 times, just enough until it comes together into a cohesive ball.
• Using your hands or a rolling pin, press or roll the dough into a round disc, approximately 1-inch thick.
• With a sharp knife or a round cookie cutter, cut 8 equal wedges or rounds from the dough. You can re-roll scraps once if needed, but try not to handle the dough too much.
• Carefully transfer the cut scones to your prepared baking sheet.
• Bake for 12-15 minutes, or until the tops are golden brown and the scones are cooked through. They should feel firm to the touch.
• Let the scones cool slightly on a wire rack before serving. They’re absolutely divine warm, perhaps with a little extra peanut butter or jelly!

Notes

• The Flour Factor: Self-rising flour is truly the star here, doing double duty with leavening already in it. If you only have all-purpose flour on hand, don’t fret! Just add 1.5 teaspoons of baking powder and 1/4 teaspoon of salt per cup of flour to achieve a similar result. Baking is all about adapting!
• Peanut Butter Perfection: For the best scone texture, a creamy, conventional peanut butter is your friend. Natural, runny peanut butters tend to have more oil separation, which can make your dough too wet and hard to handle. If that’s all you’ve got, try adding an extra tablespoon of flour if your dough feels overly sticky.
• Don’t Overmix!: This is a classic scone secret! Just like biscuits, the less you work the dough, the more tender and flaky your scones will be. Mix until *just* combined, then handle gently. A few floury streaks are a badge of honor, not a flaw – they mean tender scones are coming your way!