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In the Kitchen With: Baked’s PB&J Scones

by Kristina Gill

This week’s recipe is from Matt and Renato at Baked. I learned about Baked when Grace visited Matt and Renato in their bakery a few years ago and produced this video. I was curious about their recipes and got their beautiful book, made a chocolate cake from it for my office and gained superstar status. I was therefore eager to try out a recipe from their most recent book, Baked Elements, for Oatmeal Peanut Butter Chocolate Chip Scones, but with a twist. If you leave out the chocolate chips, you can make Peanut Butter and Jelly Scones. Wait, wait . . . I know, I thought it sounded weird at first, too. But it’s like getting pure peanut butter with your favorite preserves without being overwhelming! A very efficient way to enjoy your favorite flavors. I can recommend this to everyone who loves peanut butter and jelly sandwiches and anyone who just loves peanut butter. — Kristina

About Matt and Renato: Matt Lewis and Renato Poliafito left their day jobs in advertising to open their bakery, Baked, in Brooklyn, to immediate praise from fans across the country. They have been featured on Oprah, the TODAY Show, the Food Network and the Martha Stewart Show. Their previous books include Baked and Baked Explorations. Lewis and Poliafito live in New York City.

See the Matt and Renato’s recipe after the jump . . .

Peanut Butter and Jelly Scones


  • 2 cups all-purpose flour
  • 1/3 cup firmly packed dark brown sugar
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 cup rolled oats
  • 3 ounces (3/4 stick) cold unsalted butter, cut into 1/2-inch cubes
  • 3/4 cup well-shaken buttermilk
  • 1 large egg, separated
  • 1/2 cup chunky peanut butter (or smooth with 1/4 cup (or less) chopped peanuts mixed in)
  • 2 tablespoons raw sugar (optional)


Make the Scones

1. Preheat the oven to 400 degrees F and position the rack in the center. Line a baking sheet with parchment paper.

2. In a large bowl, whisk together the flour, brown sugar, baking soda, baking powder, salt and oats. Add the butter and use your fingertips (or a pastry cutter) to rub (or cut) the butter into the flour mixture until the butter is pea-size and the mixture looks like chunky, coarse sand.

3. In a glass measuring cup or small bowl, whisk together the buttermilk and egg yolk until combined.

4. Make a well in the dry ingredients and pour the buttermilk mixture into the center of the well. Add the peanut butter. Using clean, dry, lightly floured hands, gently mix and knead the dough in the bowl until it starts to come together. Knead until just incorporated. Do not overwork the dough.

5. Turn out the dough directly onto the prepared baking sheet and shape it into a disk that is 7 1/2 to 8 inches in diameter and about 1 1/2 inches high. Beat the egg white slightly, brush the top of the dough with the egg white and sprinkle with the raw sugar, if you wish.

6. Cut the dough into 8 wedges — but do not separate the wedges — and bake for 18 to 22 minutes, or until the scones start to brown, rotating the baking sheet halfway through. Alternatively, check for doneness by inserting a toothpick in the center of the scone. If the toothpick comes out clean or with just a few crumbs clinging to it, the scones are done. (Make sure these are fully cooked — an underbaked scone is not nearly as good as a slightly underbaked brownie.) Remove from the oven, let cool for 5 minutes and re-slice and separate the scones.

7. Serve slightly warm or transfer to a wire rack to cool completely. Scones taste best when consumed within 24 hours of baking, but you could store these scones in an airtight container for up to 2 days.

Why Matt and Renato Love This Version of Their Scones

We have nothing against classic scones — those of the dainty British variety. We actually enjoy them. But . . . we also have this deep affection for big, flavorful scones (split one if you like) — the kind of scone that can be dipped in a tub of morning coffee. And scones and fall seem completely intertwined — the flavors lend themselves beautifully to a brisk morning (or afternoon) treat. At Baked, we do all sorts of hunky scones: pumpkin, Nutella, sweet and salty, lemon, maple (embarrassed to admit that this idea was sparked by the iced maple scone from Starbucks 1000 years ago) and peanut butter. Of course, peanut butter. The beauty of a peanut butter scone is that you can treat it like a big sandwich. Slice it lengthwise down the middle, fill it with the jam of your choice and you have just made a top-notch PB and J sandwich.

Portrait by Brian Kennedy

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