Preheat oven to 375°F. Foil line a sheet pan and spray with cooking spray.
In a large bowl, stir together the flour, brown sugar, baking powder, and salt. Sprinkle the butter cubes over the flour mixture. With your fingers or two knives used scissors fashion, cut in the butter until the mixture resembles coarse crumbs.
Add the peanut butter, milk, eggs, and vanilla extract and stir to combine. Knead with your hands until dough clumps together. Remove dough from bowl and place on a lightly floured work area. Pat the dough into a ½-inch thickness.
Using a floured 2-½ to 3- inch crinkled round biscuit cutter, cut rounds from the dough. Put a teaspoon of jam on one round and place another round of dough on top of that. Pinch the edges together to seal shut, place on prepared sheet pan. Continue until all scones are assembled.
Bake 15 to 20 minutes or until lightly browned. Remove from oven and cool 5 minutes. Using a spatula, transfer the scones to a wire rack to cool. Serve warm or room temperature.