I was in the mood to do some baking this past weekend and whipped together a batch of peanut butter scones. This recipe is slightly different from some of the other recipes I’ve used for scones, but it was just as good!
The texture of these scones are much more moist than other scones I’ve made. It’s almost like a combination of peanut butter cookie and scone. I like to warm them in the microwave slightly and spread a smear of extra peanut butter on them. I might try add peanut butter chips to the batter next time – for a little more of a decadent treat!
2-1/2 cups flour
1/2 cup light brown sugar, firmly packed
2 Tbsp white granulated sugar
pinch of salt
3 tsp baking powder
1 tsp baking soda
1/4 tsp ground nutmeg
1 cup creamy peanut butter
1/3 cup unsalted butter, cold and cubed
1 egg, beaten
1/2 cup milk
1-1/2 tsp vanilla extract
Preheat your oven to 425 degrees. Line a large baking sheet with parchment paper, spray with non-stick cooking spray and set aside.
In a large bowl, stir together the flour, sugars, salt, baking powder and soda and nutmeg. Cut in the cold butter into the dry ingredients with a pastry blender or two forks. Do the same with the peanut butter and continue until there are no large pieces left. Stir in the wet ingredients – egg, milk and vanilla – until a dough forms.
Divide the dough into two even balls. Place each ball on the prepared baking sheet and press down on the first dough until it is 3/4-inch thick. Repeat with the second dough. Cut each circle into eight wedges, for a total of 16 scones. Top the scones with a sprinkle of sugar.
Bake for 15 to 20 minutes or until the tops are scones are firm to the touch and golden brown. Remove from the oven and transfer to a wire rack to completely cool. Store in an air-tight container for up to 3 days.
Source: Kelly Lynn’s Sweets & Treats