1-2/4 to 2 cups flour (plus more for work surface)...................2-1/2 tsp baking powder
2-1/2 TB sugar..........................................................................1/4 cup peanut butter (chunky or smooth)
5 TB unsalted butter, cold and cut into pieces...............1/4 tsp. salt
5 TB heavy cream (plus more for brushing on top).....................1 large egg
OPTIONAL: Sparkling Sugar to put on before baking
NOTE: I use CRUNCHY peanut butter in the scones, and SMOOTH in the glaze ~ but you can use whichever you like best.
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Preheat oven to 425 ~ line a baking sheet with parchment paper. …
Put flour, baking powder, sugar and salt into bowl of food processor; add butter pieces and pulse 3-6 times or until mixture resembles coarse meal.
In small bowl, combine egg with cream & lightly beat ~ Add to food processor with meal mixture and pulse a few times until it comes together. Add peanut butter and pulse a couple of more times (it should clump together in the center of the bowl). If mixture seems dry, add a splash more cream, but it shouldn’t be too sticky. ~
Transfer to lightly floured work surface. Shape dough into 8” circle, about 1” thick. Using sharp knife, cut into 8 equal wedges. Place scones on baking sheet ~ lightly brush tops with heavy cream (can sprinkle with Sparkling sugar too, if desired). Bake until golden brown (about 10-14 minutes). Let cool slightly on baking sheets; remove to wire rack to cool completely. Makes 8 big scones *
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GLAZE: Start with about 3/4 cup powdered sugar and 1 TB peanut butter, adding milk or cream (1 tsp at a time), whisking until desired consistency. Adjust by adding more sugar/powder until smooth, slightly thickened. If you glaze HOT scones, it will be a clear, shiny glaze ~ if you glaze them cold, it will be white. Use less liquid for a drizzle consistency. You can sprinkle a few chopped peanuts on top, if you want **
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NOTE: If you want PEANUT BUTTER & JELLY SCONES, you can add 1-2 TB. of whatever jam or preserves you like to the food processor after you've pulsed the peanut butter. Just give it a couple of quick pulses, to swirl it through the batter. Then, you can add 1-2 tsp. of the same jam to the GLAZE too **