PB&J SCONES
Makes 6 scones
Whether served for breakfast, brunch, or afternoon snack, these scones will add a touch of whimsy to any occasion. The tender peanut butter-flavored scones are filled with a layer of homemade strawberry jam before being baked and then drizzled with a delectably sweet Peanut Butter Glaze. They’ll evoke only the fondest memories of childhood picnics and packed lunches.
½ cup (113 grams) unsalted butter, cubed
1½ cups (188 grams) all-purpose flour
½ cup (53 grams) lightly packed peanut butter powder*
2 tablespoons (24 grams) granulated sugar
2 teaspoons (10 grams) baking powder
1¼ teaspoons (3.75 grams) kosher salt
⅔ cup (160 grams) cold heavy whipping cream
¼ cup (60 grams) cold sour cream
Thick Strawberry Jam (recipe follows)
1 large egg (50 grams), lightly beaten
Peanut Butter Glaze (recipe follows)
1. Freeze butter until firm, 10 to 20 minutes.
2. In a large bowl, whisk together flour, peanut butter powder, sugar, baking powder, and salt. Using a pastry blender or 2 forks, cut in frozen butter until pieces are pea-size.
3. In a small bowl, whisk together cold cream and cold sour cream. Using a fork, gradually stir cream mixture into flour mixture until dry ingredients are moistened. (It’s OK if dough is crumbly or shaggy in parts.)
4. Turn out dough onto a clean surface; gently knead or fold 8 to 11 times just to bring dough together. Shape into a rough 5-inch square. Wrap in plastic wrap, and freeze for 10 minutes.
On a lightly floured surface, roll or pat dough into a rough 12x5-inch rectangle, lightly flouring rolling pin as needed; fold into
