Peanut butter and jelly go together like chips and salsa, pancakes and maple syrup, fish and chips, tequila and lime, and tea and scones. Speaking of scones, these Peanut Butter and Jelly Scones are the perfect combination of savory, salty peanut butter and sweet, fruity jelly baked into one warm, crumbly treat.
You more than likely have everything you need to make Peanut Butter and Jelly Scones already right in your kitchen but just in case you don’t, your local Safeway or Zanotto’s markets have it waiting for you.
- 3 & 1/4 cups all-purpose flour
- 2/3 cup brown sugar, packed
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup (1 stick) butter, chilled and diced
- 1/2 cup peanut butter, chilled
- 2/3 cup heavy whipping cream, divided
- 2 teaspoons vanilla
- 3/4 cup jelly, such as strawberry, raspberry or grape (whatever your favorite jelly is)
- Preheat oven to 425 degrees.
- Line a baking sheet with parchment paper. Set aside.
- Combine flour, brown sugar, baking powder and salt in a food processor by pulsing a few times.
- Add diced cold butter and pulse until the mixture resembles coarse meal.
- Add chilled peanut butter and pulse briefly just to incorporate peanut butter.
- Note: over-mixing will make scones tough and heavy so when using the food processor, simply pulse briefly after the additions just until ingredients are incorporated.
- Transfer the mixture to a large bowl and make a “well” in the center of the dough. Add 1/2 cup plus 1 tablespoon of heavy whipping cream and the vanilla to the well in the center of the dough. Stir with a fork just until dry ingredients are moistened.
- Knead dough with your hands just two or three times to incorporate any dry ingredients left on the bottom of the bowl.
- Using a 1/3-cup measuring scoop, drop mounds of the dough onto the parchment-lined baking sheet.
- Smooth the tops and brush the scones with the remaining heavy whipping cream. (Note: the dough will be crumbly so brush gently.)
- Using your thumb, make a deep indentation in the center of each scone and fill each indentation with 1 tablespoon jelly.
- Bake in pre-heated oven for 18 – 20 minutes until scones are lightly golden brown around the edges. Remove from oven and cool before serving. (Note: jelly filling gets HOT in the oven so be careful if serving these scones right away.)
For some other delectable scones, try:
- Peanut Butter Chocolate Chip Scones
- Ridiculously Easy Lemonade Scones
- Espresso Hazelnut Scones
- Quiche Lorraine Scones
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