Peanut Butter and Jelly Scones

 in Kitchen

I mean… does this recipe need an introduction? Wasn’t the title enough?
It’s peanut butter and jelly, the basics in any American pantry and honestly who’s not cooking 100% with things they have in the pantry already right now.

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If that great intro didn’t sell it, the scone itself is light and fluffy and relatively easy to make. It’s got that sweet and salty thing going on and honestly It’s better than just making a sandwich. I like scones in general because they aren’t overly sweet and you can almost feel good about eating it for breakfast.

I had extra time and materials, so I went the extra step to make my own pb and jelly, but you don’t need anything special. Any flavor of jam is going to taste great. 

If going the homemade route: 
You can learn my simple peanut butter (it’s also a cookie recipe),
and use the jelly from my vegan cheesecake recipe. 

Ah I just remembered, as I usually do I made these whole wheat but you can use any flour you like.
(If using a gluten free flour blend, you may like to add 1 T cornstarch, play around with it.) 

Whole Wheat Peanut Butter and Jelly Scone Recipe

Ingredients:
125 g (1 cup) whole wheat flour
250 g (2 cups) all purpose flour
75 g (⅓ cup) sugar
½ teaspoon baking soda
2 ½ teaspoons baking powder
½ t salt
100 g (1 ½ sticks) vegan butter
290 ml (1 1/4) cups milk of choice (I used coconut)
½ cup creamy peanut butter
½ cup jam of choice

Method:

  1. Preheat the oven to 220*C or 425*F
  2. In a large bowl combine the flours, sugar baking soda, baking powder and salt.
  3. With clean hands work room temperature butter into the dry mixture until it is completely incorporated. 
  4. Make a well in the middle of the dry ingredients and add the milk and peanut butter and mix gently with a spatula. Before it is completely combined add the jam and mix until just combined, do not knead. Your goal is to get bites of peanut butter and jelly throughout. Do not over mix.  
  5. Turn out your dough on a floured surface, with flowered hands gather it together and gently pat into a 1 ½ inch thick disk. Cut out scones in size and shapes as you desire. I usually do regular triangles, cutting the dough as I would a pie. 
  6. Lay on a silicon mat, or parchment paper. If desired brush with additional milk and sprinkle with sugar, I usually don’t do this step.
  7. Bake the scones 12-15 minutes until lightly browned. 

Best served warm, store uneaten scones in the refrigerator and enjoy. 


Haga clic abajo en la page 2 para la receta en español

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