Sunday, 13 August 2017

Peanut Butter Scones - #ISW2017

Yep folks, it's International Scone Week again.  If I remember rightly, it was started a few years ago by Celia from Fig Jam & Lime Cordial fame, when she discovered that several blogger mates had all done scone recipes that week.  For the last few years, the mantle has been taken over by Tandy from Lavender and Lime.

oh so tasty folks

So here I am again, having hunted up a new scone recipe.  Well, new to me that is.  This one is from an old CWA Tasmania recipe book - as in Country Women's Association.  It was the 21st anniversary edition printed in 1957!  So what does that make it? 81 years?  Crumbs; and to think the CWA is still going strong. 

a fabulous look into old-fashioned recipes


315g. (2.5 cups) of self-raising flour

1 dessertspoon (10g.) of sugar

1 tbs peanut butter

1 tbs butter

180 mLs of milk or buttermilk


Tip the flour into a large mixing bowl and stir in the sugar

Rub the peanut butter and butter gently but thoroughly into the flour and sugar till you have a crumb-like mixture

Add the milk a bit at a time till you end up with a light, moist dough - use a knife to mix the milk in

Knead it gently on a floured surface, then let it rest for 5 mins.

Pat it out with your hands to about 1 cm. thick

Now cut into rectangles or use a floured scone cutter

Brush with milk and place them closely together on a baking tray which you have dusted with flour - or try semolina like I did

Bake at 220C for 12-15 minutes


Be gentle with your dough; overworking will make it tough

Make your own buttermilk by adding lemon juice or white vinegar to the milk; to 1 cup, add 1-2 tbs lemon juice

My dough made 13 scones just so you know:)

Delicious with lashings of butter, jam and cream

Head to Tandy's blog to check out other scone makers' delicious offerings this International Scone Week.


ingredients gathered

a sticky dough

neatly patted out dough

pat it out to about 1 cm thick then cut it out with a knife or scone cutter

glaze with milk and pop into a 220C oven for 12-15 mins. 

golden and ever so slightly peanutty

These went down a treat with our friends from Hobart (7C there today and 28C here in Brissie!).  There was not even a crumb left:=)  So give them a try.  They were light and fluffy, and yep popular with the crowds.

my peanutty doodle


  1. What a cool idea...peanut butter scones! Honey on them would be a must :) Love CWA cookbooks.

    1. Hi Jem
      We really enjoyed them. And had them with the cumquat jam I made earlier in the week. Delish.

  2. Hi Sherry, being a Devon girl a good scone recipe always catches my eye. The peanut butter does sound like an interesting addition and I will have to try this once the weather is cooler and the kitchen is no longer a no-go zone.



    1. hi Deb
      yes i was surprised to find this recipe especially in a cookbook from the 50s! but it tastes great i must say. a nice surprise.

  3. These scones were FABULOUS. They did not last the hour after coming out of the oven. The peanut butter really made them that bit extra nice.

  4. Lovely to meet you Sherry and learn this interesting new scone recipe.

  5. Ooohhh.... I love the idea of a peanut butter scone! I made some chocolate choc-chip ones a year or so ago with Nutella cream and they were divine..... So I can just imagine how amazing these are. Now..... I wonder if I can de-gluten them??!! x

  6. Oh the scones sound so great with PB, and cool source fro the recipe to!

  7. They sound gorgeous Sherry but I think I'd be tempted to add more peanut butter! :D

    1. Yes it was quite subtle Lorraine. A bit more PB could be a fine thing:)

  8. I love the addition of peanut butter. Thanks so much for taking part :)

    1. It was fun tandy. Scones are so easy and delicious that it is a pleasure to make and eat them. cheers!

  9. Hi Sherry, peanut butter scones!!! love it, seriously one of my favorite things to eat. I bet that cookbook has some great recipes in it, love the old tried and true.

    1. Hi Cheri
      Thanks for dropping by. Yes it's a great recipe book.

  10. Hello Sherry! What a great scone variation! The peanut butter would give a delicious taste but even lovely extra moisture to the dough!

    1. hi marcellina
      yes they were delicious. just a wee hint of peanut butter to add to the tastiness.:)

  11. How clever this is--the peanut butter would add moistness but is a lot healthier than more butter! I am going to have to try this sometime!

  12. Well that's interesting. I don't think I've come across a scone with peanut butter in it before.

  13. love how easy these sound! and also your drawing abilities are much better than mine; your peanut doodles actually look like peanuts (;


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