Full of nostalgic flavors, these PB & Strawberry Scones are filled with sweet strawberry jam and finished with a peanut butter glaze. Vegan and gluten-free, they’re perfect for every occasion and taste just like your favorite childhood sandwich!
The Scone Queen Returns
You guys didn’t think I’d abandoned scones did you? Honestly, I could never. With countless recipes including Vegan Caramel Apple Scones and Peaches ‘n Cream Scones, they’re seriously my love language. So, with back-to-school season in full swing, I’m back with a super nostalgic recipe! You see, I took the most classic sandwich of all time, the pb&j, and turned it into peanut butter glazed strawberry scones. This recipe is:
- Made with a combination of oat and almond flours for a completely gluten-free recipe.
- Completely plant-based.
- Loaded with protein to keep you full.
- The absolute best way to start the day, especially when paired with a warm Toffee Nut Latte!
Ingredients You’ll Need for Strawberry Scones
For this recipe, I broke the ingredients list down into two parts. The first is for the scones, and the second is for the glaze. Don’t worry, though! I kept them as short as I could, and you probably already have most of what you need on hand.
For the Strawberry Scones
- Flour – A combination of oat and almond flours keeps these scones gluten-free without sacrificing taste or texture!
- Protein – I recommend using a vanilla pea protein like this one from Nuzest (code: thekellykathleen)! However, any protein you have on hand should taste just as incredible. Just note that you may need to adjust the liquids used as well as the baking time.
- Sugar – Any sugar you have available is fine. Granulated, coconut, brown – they all work!
- Baking Powder – This is key to creating fluffy scones.
- Salt – Without this kitchen staple, the flavor of your strawberry scones is guaranteed to fall flat, and we definitely don’t want that!
- Plant-Based Milk – I recommend a neutral-tasting milk option such as unsweetened almond or cashew milk.
- Jam – Given that this is a strawberry scone recipe, strawberry jam is a must. To save time, I use a storebought variety, but feel free to create your own!
- Vanilla Extract – It might seem unnecessary, but vanilla helps elevate the flavor of the other ingredients, taking your scones from good to great.
- Vegan Butter – Butter is the secret to creating the most fluffy, indulgent scones ever. You won’t find any of my recipes without it!
- Optional Crushed Peanuts – I love to sprinkle these on top for a bit of extra crunch.
To Make the PB Glaze
- Vegan Butter – This creates a luxurious texture you won’t find with just any old glaze, but it’s so worth it. After all, you deserve it!
- Peanut Butter – Regardless of whether you’re team smooth or team crunchy, now is not the time to debate. Smooth is the only option if you want to be able to dunk, drizzle, or spoon your glaze. Also, if you need a nut-free option, feel free to swap out the peanut butter with any other nut or seed butter instead.
- Plant-Based Milk – Liquid is needed to thin out the ingredients and make them spreadable. However, I’ve found that using milk in place of whatever elevates the flavor even further for a decadent spread.
- Powdered Sugar – Using powdered sugar is a must! Other varieties will not dissolve into the mixture correctly. Just trust me, okay?
How to Make the Best Almond Flour Scones
At this point, I’m a seasoned scone-making pro. I’m not telling you this to brag (although my scones are some of the best if I do say so myself). Instead, I’m telling you in order to reassure you that I’ve narrowed down the process to only the most crucial of crucial steps. That means it’s super easy for you!
Prepare the Scones
- Combine all of the ingredients except the butter in a large bowl.
- Then, cut the butter into the dough, and roll it into a ball.
- Place it in your fridge, and preheat your oven.
- In the meantime, line a baking sheet with parchment paper.
- Then, pat the ball of dough down into a circle, roughly 1 ½ inches thick, and cut it into 6 equal-sized triangles.
- Bake for 15 minutes, and cool completely.
Make the Glaze
- Warm all of the ingredients except for the sugar over medium heat, whisking to combine.
- Turn off the heat, and stir in the sugar.
- Dip, dunk, or drizzle the peanut butter glaze on top of the strawberry scones.
- Top with crushed peanuts, if you want, and serve!
Over the years, I’ve developed a few tips and tricks to ensure your scones turn out perfectly every single time. Lucky for you, I’m willing to share them, too!
Use Cold Butter. Not only does this allow for easier cubing, but it also creates the most dreamy and tender fluffy scones! As the butter melts, it seeps into the dough, creating the flaky layers we all adore.
Wet Your Hands. Keeping your hands wet will prevent the dough from sticking to your fingers so you can roll it out with ease.
Work Quickly and Don’t Overmix. You want to keep your dough cold and mix it until it is just combined. Any longer and your scones will turn out flat and dry! If the dough begins to warm while you’re working, just pop it back in the fridge for a few minutes, treat yourself to a latte, and return to rolling.
Can I Use a Different Flavor of Jam?
Yes! To stick with the pb&j theme, I would opt for grape or berry jams if you want to switch it up. However, any flavor should work! Feel free to get creative, and make this recipe your own.
In my house, leftovers are not a thing. However, these strawberry scones keep great if you want to enjoy them throughout the week! For the best results, store them in an airtight container or sealable bag in the refrigerator for up to 1 week or in the freezer for up to 3 months.
More Vegan Scones You Need In Your Life
If you’re looking for even more delectable scone recipes, you already know I have you covered. Take a look at a few more of my favorites below!
- These Healthy Chocolate Chip Scones are a lightened-up treat made with allergy-friendly ingredients to accommodate all your dietary needs.
- Light and refreshing, these Lemon Poppyseed Scones highlight one of the most underrated flavors.
- Perfectly sweet and just a little spicy, these Pumpkin Scones are so good you’ll be making them all year long.
- Simple yet delicious, these Vanilla Cinnamon Sugar Scones are made with minimal ingredients and are perfect to pair with a warm cup of coffee.
PB & Strawberry Scones with Almond Flour
- 1/2 cup oat flour
- 1/2 cup almond flour
- 5 tbsp vanilla pea protein
- 2 tbsp granulated sugar coconut cane or brown sugar etc
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup plant-based milk
- 3 tbsp jam of choice I used strawberry
- 2 tsp vanilla extract
- 1/4 cup vegan butter cold and cubed
Peanut Butter Glaze:
- 2 tbsp vegan butter
- 2 tbsp pb
- 1 tbsp plant-based milk
- 1/2 cup powdered sugar
- In a large bowl, mix together the strawberry scone ingredients except for the vegan butter.
- Once combined, cut in the cubed butter with a fork until it resembles coarse chunks (should be slightly bigger than pea-sized).
- Work the dough with you hand until it forms a ball.
- Pop the bowl into your fridge and preheat your oven to 400 degrees F.
- While the oven is preheating, line a baking sheet with parchment paper.
- Once the oven has reached baking temperature, place the chilled dough on your baking sheet.
- Using your hands, pat the dough out into a circle that’s about 1 1/2 inches thick.
- Cut the circle into 6 mini triangles. Place the baking sheet in the oven and bake for 15 minutes.
- Remove the scones from the oven and let them cool completely.
- To make the glaze:
- In a small sauce pan over medium heat, whisk together the butter, peanut butter and milk until melted and well combined. Turn off the heat and whisk in the powdered sugar.
- Spoon the glaze onto the completely cooled scones. Top with optional chopped peanuts if you wish.