Peanut butter and jelly is a classic American flavour combination. Combine with an English classic to make peanut butter and jelly scones is sure to be a new favourite

Peanut butter and Jelly Scones

Add 100ml full fat milk

Then add 150ml buttermilk

3 tablespoons Smooth peanut butter

Heat until combined and then allow to cool

Measure out the dry ingredients

Add cold butter and rub in

Pat flat and cut into rounds

Bake for 15 minutes at 200 Fan

Top with peanut butter, seedless raspberry jam and clotted cream

Peanut butter and Jelly Scones