Description
Soft and tender peanut butter scones have the jam baked right in. They taste like a huge peanut butter cookie—but in a scone so you can eat it for breakfast, right?
Ingredients
- 2 cups Flour Plus Extra For Rolling Out The Dough
- ½ cups Sugar
- 1 teaspoon Baking Powder
- ½ teaspoons Baking Soda
- ½ teaspoons Salt
- 8 Tablespoons Butter
- ½ cups Peanut Butter
- 1 Egg
- ⅓ cups Cold Cream
- ¼ cups Jam Or Jelly
- 2 teaspoons Sugar
Preparation
1. Preheat the oven to 350 F. Prepare a sheet pan with a Silpat or a sheet of parchment paper.
2. In the bowl of a food processor, combine the dry ingredients (flour through salt).
3. Add the butter to the food processor and pulse until you have a coarse crumb. Set aside.
4. In a separate bowl, whisk together the peanut butter, egg and cream until smooth.
5. Add the peanut butter mixture to the dry ingredients and pulse until everything comes together in a dough.
6. Turn dough out onto a lightly floured countertop, and gently roll it out into a rectangle, about 1” thick.
7. Use a biscuit cutter or jam jar to cut out circles as large as you like. Re-roll the scraps so that you use all of the dough.
8. Place the scones onto the prepared sheet pan, leaving space in between them, as they will spread.
9. Make an indentation into the tops of the scones, and then place ½-1 teaspoon of jam in the indentation.
10. Sprinkle the edges of the scones with granulated sugar.
11. Bake the scones for 18-20 minutes or until firm and golden and the jam has baked into the scones.
12. Let cool slightly and serve warm or at room temperature,
