Peanut Butter and Jelly Scones
Turn a kid-fave into a classy treat!
- 2 cups flour
- ½ cup brown sugar
- 2 ½ teaspoons baking powder
- ¼ teaspoon salt
- ¼ cup cold butter, cut into cubes
- ¾ cup creamy peanut butter
- ¼ cup milk
- 2 room temperature eggs
- 2 teaspoons pure vanilla extract
- 1 cup of your favorite jam
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.
- Kids can make scones with their choice of jam.
- Instead of jam, sprinkle 2 teaspoons of chocolate chips or dried cranberries or cherries.
Provided byBarbara Beery
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