PEANUT BUTTER AND JELLY SCONES
Peanut butter and jelly sandwiches are well known, but have you ever had them in scones? I believe I have piqued your interest. I’ll try to explain…
A TRADITIONAL PAIRING.
When spread between two slices of bread, peanut butter and jelly form a comforting combination that never fails to warm you up. The salty peanut butter serves as the meal’s initial note, while the sweet jelly serves as its delicious dessert-like conclusion.
For this reason, you’ll see it in everything from cakes to cookies, bars to candy, and even S’mores: PB&J has been used in a wide variety of desserts.
A SCONE WITH PB&J?
There are very few recipes for peanut butter and jelly scones that allow both the peanut butter and the jelly to show through to their fullest and saltiest/sweetest potential when searching for scones.
Scone recipes that included a thick drizzle of peanut butter glaze or a sandwich of peanut butter and jelly between two scone halves were commonplace at one time. If you ask me, this is a poor choice.
It seemed to me that there was missing: a buttery, flaky scone drenched in peanut butter and jelly, cooked to produce the ideal molten ratios of PB and J, and treated with the same care as many of our favorite PB&J sweets already had!
Those scones have arrived, and they are delicious. The dough is absolutely airy and flaky because it contains just the correct amount of fat from the sour cream.
Even though we used Greek yogurt, the results were disappointing. Pre-portioned and frozen nuggets of peanut butter are then added to the dough to ensure an equitable distribution and a distinct peanutty flavor.
There is an indentation cut in the tops that can be filled with jelly of your choice, and peanut sugar is sprinkled all over the tops of the scones.
As you can expect, they were devoured the first time we cooked them. You’ll see what we mean if you follow the recipe exactly.
- 2 cups of all-purpose flour
- ½ cup of peanut butter
- ½ cup of sour cream
- ½ cup of fruit jam of your choice
- ¼ cup of roasted peanuts
- ¼ cup of sugar
- 5 tablespoons of whole milk
- 5 tablespoons of chilled unsalted butter (¼ inch cubes)
- 1 tablespoon of baking powder
- ½ teaspoon of salt
- 1 beaten egg yolk
- Create your peanut butter bits first. Put 24 1 teaspoon dollops of peanut butter on a parchment-lined baking sheet. Place in the freezer and leave for at least one hour, but ideally three hours, to harden. This can be completed over night.
- Set the oven to 425 degrees Fahrenheit. The dry ingredients (1 tablespoon baking powder, 2 cups all-purpose flour, 1/4 cup sugar, and 1/2 teaspoon salt) should be combined in a food processor. After 12 pulses, the mixture should form coarse crumbs with bigger butter chunks. Without a food processor, mix the dry ingredients in a bowl and chop in the butter. Place in a big mixing basin.
- The peanuts should now be processed to create a mixture of fine and coarse crumbs. Add 1 tablespoon of sugar and combine; reserve.
- To prepare the dough, combine the sour cream and beaten egg yolk in a separate bowl. Add 3 tablespoons of milk now if the dough is still dry and not coming together. until the dough is formed, add 1 tablespoon at a time (you may not need all 3 tablespoons). Sprinkle the frozen peanut butter bits on top just before the dough comes together completely.
- With your hands, gently combine the dough and distribute the peanut butter pieces. Try to preserve them as intact as you can because they will smear a little bit. Avoid overworking the dough. You can start baking scones as soon as the dough is sufficiently cohesive to do so.
- Create a square of dough that is approximately an inch thick on a surface dusted with flour. Divide the square into four pieces, then cut each on the diagonal to get eight triangles. Spread the scones out on a parchment-lined baking pan.
- Make a crosshatch pattern with your fingertips in each scone. Making a “well” for the jam is what you are doing. Carefully pour the jam into the well using a spoon. Microwave your jam for 15 seconds if you need to soften it in order to do this. Avoiding the jelly, brush the scones with the 2 tablespoons of milk and then top with the peanut sugar.
- The scones should bake for 15 to 18 minutes at 425 degrees F, until the tops are lightly browned. Before serving, allow to cool for ten minutes on a wire rack. Take a big glass of milk and eat these!