Preheat oven to 425 degrees F. Line cookie sheets with parchment paper.
Whisk together flour, 1/3 C sugar, baking powder, baking soda and salt. Cut in the butter using a pastry cutter or your fingers until coarse crumbs form.
Stir in the buttermilk just until moistened and fold in the peanut butter chips. Mix as well as possible in the bowl.
Using a small ice cream scoop, make the dough into small balls. Place them on the cookie sheet and flatten with the palm of your hand. Place a small amount of jam on each one and then cover with another flattened disc. Try to seal the edges. Brush with melted butter and sprinkle with remaining sugar. Bake in over for 8 -10 minutes until lightly browned.
Whisk the confectioners’ sugar to break up any clumps. Add peanut butter, vanilla and milk. Stir until smooth. After the scones have cooled, drizzle glaze over the scones. Allow the glaze to set before serving.
These scones were an unexpected hit and still moist days later.