Peanut Butter and Jelly Scones
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
Ingredients
- 100 ml whole milk 250ml
- 150 ml Buttermilk
- 3 tbsp peanut butter smooth
- 425 g self-raising flour plus extra for dusting
- 150 g cold salted butter cubed
- 2 tbsp golden caster sugar
- seedless raspberry jam or raspberry jelly spread
- clotted cream
- smooth peanut butter
Instructions
Put the milk, buttermilk and peanut butter in a pan together and heat gently, whisking, until the peanut butter has melted into the milk. Don;t worry of the fats of the buttermilk clump. Cool to room temperatureand reserve 2 tbsp of the mixture for glazing.
Heat the oven to 220C/fan 200C/gas 7.
Put the flour into a big mixing bowl with the sugar and add the butter cubes (smaller is better) and then using your fingertips rub together until you’re left with a crumbly mixture. We used to call this tickling the mixture. Cold hands work best at this stage.
Using a palette knife to stir in the cooled milk mixture. Gently work it all together until a soft dough starts to form using your hands.
Tip the dough out onto a lightly flour-dusted surface and knead together just 3-4 times to get rid of the big cracks. Pat the dough out to about 3cm thick.
Dip a 5-6cm round cutter in flour and stamp out rounds by pushing the cutter down firmly – don’t twist (that stops the scones from rising straiught). Gather trimmings together to make as many scones as you can.
Sit on a floured baking sheet and brush the tops with the reserved milk mixture.
Bake for 12-15 minutes until golden and risen.
Split the scones (still warm is best), spread with smooth peanut butter, raspberry jelly and a little clotted cream.
Recipe Notes
These scones are best eaten on the day they are made. They freeze well. Make sure they are cold before freezing.
Place in a re-sealable bag or airtight container to protect from freezer burn (a sheet of waxed or parchment paper between them stops from sticking to one another).
Use them within 3 months.
Leave to defrost in packaging at room temperature for 2-3 hours before serving.
If you want to eat them warm place them in an oven preheated to 150c/300F for 5 to 10 minutes or once defrosted put them in the microwave for 10 to 20 seconds on high.