Amaya helped me make them. She pushed the buttons on the food processor, dutifully ate as many chocolate chips as possible while I was measuring other ingredients, and brushed the tops of the scones with cream before they went into the oven. I kept calling them "cookies" and they practically were. Not as much sugar and butter as cookies, a plus, and they still had a nice cookie-like texture and reminded me of peanut butter blossoms. They did have a definitely peanut butter and jelly sandwich taste going on. A PB & J that was very tender in the middle and crisp on the edges.
Amaya was going to town with the scone dough, and I could not keep her from eating it. I probably got at least 1 less scone because of her dipping.
I want to try these with half wheat flour next time, and maybe make a double batch, so I could have a few left over for later.
Peanut Butter 'n Jelly Scones (from Safeway's Holiday Recipes)
- 3 1/4 cups all-purpose flour
- 2/3 cup firmly packed light brown sugar
- 1 tablespoon baking powder
- 3/4 teaspoon salt
- 1/2 cup cold unsalted butter, cut into pieces
- 1/2 cup chunky peanut butter, chilled
- 1/2 cup semisweet chocolate morsels (optional)
- 2/3 cup whipping cream, divided
- 2 teaspoons vanilla extract
- 2 tablespoons turbinado sugar
- About 3/4 cup strawberry jelly
2.Transfer dough to a large bowl. Add chocolate morsels, if desired. Make a well in center, and add 1/2 cup plus 1 Tbsp. whipping cream and vanilla. Stir with a fork just until dry ingredients are moistened. Knead dough in bowl 2 or 3 times to incorporate dry ingredients in bottom of bowl.
3.Drop mounds of dough using a 1/3-cup measure onto a baking sheet lined with parchment paper. Smooth tops, and brush scones with remaining cream. Sprinkle with turbinado sugar. Make a deep indentation in center of each scone using thumb or the back of a small spoon; fill each with a scant tablespoon jelly.
4.Bake at 425° for 18 to 20 minutes or until scones are lightly browned around edges. Cool completely.