by Sarah Steimer
I didn’t plan on doing a third PB&J recipe for the guide, but I got an urge to make scones over the weekend and this recipe popped up. I had everything I needed so I figured, why not? These scones were by no means too dry, either, and I think the peanut butter helped with that.
- 2 1/4 cups flour
- 1/4 cup brown sugar
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 cup unsalted butter, cold, cut into small cubes
- 1/3 cup peanut butter (I used natural)
- 2 tablespoons milk, plus more for finishing
- 1/2 cup plain yogurt
- 1/2 – 2/3 cup jam or jelly
- 1/3 cup chocolate chips
- few tablespoons oats (optional)
- few tablespoons flaxseed (optional)
In a large bowl, combine flour, sugar, baking powder, baking soda and salt. Add the butter cubes and mix with your hands until the mixture looks sandy. Mix the peanut butter in with your hands as well. Add the milk and yogurt. The dough should be soft but sticky, and you may need to add more milk as you go if the mixture is too dry.
Place the dough on a lightly floured Silpat or sheet of parchment paper and form into an 11-by-9-inch rectangle, about 1/2-inch thick. Spread the jam over the dough and sprinkle with the chocolate chips. Fold one long side of the dough toward the center, then fold the opposite side over that to form three layers, in the same way you would fold a business letter.
Press lightly on the top of the dough to seal it. Slide the dough, still on the Silpat or parchment paper, directly onto a baking sheet.
Brush the top of the dough with milk and (if using) sprinkle with oats and flaxseed.
Bake at 375 degrees for 30-35 minutes, or until the top is golden.
Once the scones have cooled, cut into either squares or triangles.
Makes about 8-10 individual scones.
Recipe adapted from: Bob Vivant
Dynamic Duo is our nod to the sandwich staple during the back-to-school season of September. Click here for all of our alternative PB&J uses.
