PB&J Scone Sandwiches with Brie

PB&J Scone Sandwiches with Brie Everyone I know loves a good peanut butter and jelly sandwich (including me!), and it’s always fun to reinvent this classic. Scones, which are like biscuits but are a bit more flaky and delicate, are a traditional part of afternoon tea; they are often served with jam and clotted cream. Here the clotted cream has been replaced with Brie cheese and the rich, peanutty scones serve as the “bread” portion of this elegant version of a peanut butter and jelly sandwich.
  • Yield:10 scones
  • Prep Time:30 minutes
  • Cook Time:15 minutes
  • Total Time:45 minutes


2 1/2 cups all-purpose flour, plus a little more for rolling out the dough
1 tablespoon baking powder
1/2 teaspoon salt
1/4 cup sugar
1/4 cup unsalted, chilled butter, diced
1/2 cup Peanut Butter & Co. Smooth Operator 
1 teaspoon pure vanilla extract
1 large egg
6 to 8 tablespoons milk, plus more to brush on top
1/2 cup honey roasted peanuts, coarsely chopped
5 tablespoons raspberry preserves
5 ounces Brie cheese


  1. 1. Preheat oven to 450°F and line a baking sheet with parchment paper or a silpat liner.

  2. 2. Pulse together the flour, baking powder, salt, and sugar in a food processor to combine, then pulse in the butter a couple times until it looks like coarse meal. Add the peanut butter and pulse a couple times until incorporated. While pulsing, gradually add the vanilla and egg; add the milk 1 tablespoon at a time just until the mixture comes together to form dough (you may not need all the milk – the dough should be stiff and not sticky), being careful not to over-process.

  3. 3. Transfer the dough to a bowl and stir in the honey roasted peanuts. (Alternatively, you can make the dough by hand; whisk together the dry ingredients, cut the butter and then peanut butter in with a fork, and then use a wooden spoon to stir in the wet ingredients and finally the peanuts.) Shape the dough into a ball, then flatten it into a disk; wrap it in plastic wrap and chill 15 minutes in the freezer.

  4. 4. Turn the dough out onto a lightly floured surface. Roll or press the dough out to a circle about 7 to 8 inches in diameter and 3/4 inch thick. Use a floured 2 1/2 inch round cookie cutter to stamp out the scones, then gather up the dough scraps and repeat as necessary (you should get about 10 scones total).

  5. 5. Transfer the scones to the prepared baking sheet, lightly brush the tops with a little milk, and bake until puffed and light golden brown on top and bottom, about 14 to 16 minutes. Cool completely, then cut each scone in half (the top should twist right off) and add 1/2 tablespoon preserves and 1/2 ounce Brie to each.

Tags: Breakfast Brunch Dessert PB&J Peanut butter Peanut Butter & Co. Peanut Butter & Co. Honey Roasted Peanuts Peanut Butter and Jelly Sandwich Smooth Operator Snack

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