I think he just likes to give me a hard time because I do, in fact, really like peanut butter. To be fair, I did make one peanut recipe before (peanut chocolate chip bars), but it’s not like all my recipes involve peanut butter.
Peanut Butter and Jelly Scones
2 cups all-purpose flour
1/2 cup granulated sugar
1 tablespoon baking powder
pinch of salt
1/2 cup unsalted butter, cold (1 stick)
1 large egg
2/3 cup creamy peanut butter
2-3 tablespoons whole milk
1 tablespoon vanilla extract
1/2 cup creamy peanut butter
1 cup confectioners’ sugar
about 3 to 4 tablespoons whole milk
- Preheat oven to 400F. Line a baking sheet with a parchment; set aside.
- Scones – In a large bowl, add 2 cups flour, granulated sugar, baking powder, salt, and whisk to combine.
- Add the butter, and with a pastry cutter or two forks, cut the butter in. I break up the butter with the fork and once it’s mostly broken, I use my hands to knead it in. It will feel like semi-wet, cool sand. Set bowl aside.
- In a small bowl, add the egg, 2/3 cup peanut butter, vanilla, and whisk to combine until smooth.
- Pour wet mixture over dry, and fold until just combined with a soft-tipped spatula; don’t overmix or scones will be tough. If dough seems very crumbly or isn’t coming together, add 1 tablespoon of milk at a time, until moist enough to come together.
- Turn dough out onto a clean, lightly floured work surface and with lightly floured hands or a spatula, pat dough into a rectangle, about two inches high.
- Use a round cookie cutter, or the bottom of a round glass to cut out the scones. I used a standard drinking glass. The recipe made 8-9 scones using the bottom of a glass.
- Using a flat spatula or pie turner, transfer scones to prepared baking sheet spaced at least 2-inches apart.
- Bake for about 12 to 15 minutes, or until scones are very lightly golden and cooked through. They set up more as they cool; it’s critical not to overbake or scones will be dry. Because they’re baking in quite a hot oven, watch them closely starting after about 11 minutes to ensure the bottoms aren’t getting too browned.
- Allow scones to cool on baking tray for 1-2 minutes before removing and transferring to a rack to finish cooling. While the scones cool, make the glaze.
- Glaze – In a medium, microwave-safe bowl, add 1/2 cup peanut butter and heat for 30 seconds to soften.
- Add the confectioner’s sugar, 3-4 tablespoons milk, and whisk together until smooth. Depending on desired consistency, you may need to add more milk or sugar.
- Evenly drizzle the glaze over the scones before serving or frost them like a frosted sugar cookie. Enjoy!