3 March, 2013 by shortcaked
I may or may not have mentioned this, but I would literally eat peanut butter on anything. I eat it on bananas every day, I tried it on carrots last week (it’s delicious). A few weeks ago I tried taking a spoonful of oatmeal that was half oatmeal, half peanut butter.
It was also, as expected, delicious.
And so were these.
This weekend while Margaret was here, my love of peanut butter came to its ultimate apex and peanut butter and jelly scones maybe sort of happened.
Take however awesome you think that sounds, multiply it by ten, and you’re still probably not there.
I was working off my basic scone recipe, thinking ‘oh, I’ll just replace half of the fat with peanut butter. 4 tablespoons will totally be enough, right?
Hardly. There’s like a cup of peanut butter in these guys.
A huge, tasty, tasty mess. Margaret was on cleanup patrol; every minute or so I would back off my folding/shaping so she could munch the bits of dough and jelly that were beyond salvaging.
I mean, look at that. That dough is frightening, but I can’t even tell you how good it tasted.
But it was totally a worth-it wait. The scones by themselves give you a good impression of eating a pb&j sandwich, but what you should REALLY do is cut them apart and make them INTO sandwiches. Your mind will be blown.
Peanut Butter and Jelly Scones
- 2 cups flour, plus more for dusting
- 1/2 teaspoon salt
- 4 tablespoons baking powder
- 1/3 cup sugar
- 4 tablespoons unsalted butter
- 1 cup peanut butter
- 3/4 cups buttermilk
- 1/2 cup raspberry jelly
- Preheat the oven to 375 degrees.
- In a large bowl, mix together the dry ingredients.
- Using a fork/a pastry cutter/your hands, for the barbarians out there, cut the butter into the dry ingredients. Add the peanut butter, toss to cover with flour, and do the same.
- Add the buttermilk and mix until combined, adjusting with more flour if the dough is too sticky (it should be just a little tacky, but still shapeable.)
- Turn the dough onto a floured surface and pat or roll into a long rectangle. Spread the jelly on top and fold the dough over on all sides to cover. Press the dough out again and repeat your folds.
- When the jelly is just barely incorporated, press again into a long rectangle. Using a flour-dusted knife, cut the dough into 1 1/2 inch strips, and then into triangles. Place on a greased baking sheet and bake 20-25 minutes, or until the edges are golden.
- Let cool 5-10 minutes. Cut in half and spread peanut butter thick on one side; jelly on the other. Reassemble your scone and enjoy it thoroughly.
Recipe adapted from Alton Brown.