I literally love everything the has to do with peanut butter. With National Peanut Butter & Jelly Day coming up, I thought this was the perfect recipe to celebrate this pairing.
How do you like to enjoy an old-fashioned peanut butter and jelly?
Using half whole wheat pastry flour and half all-purpose flour, gives these scones a great texture and they almost feel healthy. Almost.
Keyword: PB&J, scones
- 1 cup Whole Wheat Pastry Flour you can use just whole wheat if you can't find pastry flour
- 1-1/4 cups All-Purpose Flour
- 1/4 cup Brown Sugar, packed
- 1 Tbs. Baking Powder
- 1/2 tsp. Baking Soda
- 1/2 tsp Kosher salt
- 1/4 cup Cold Unsalted Butter, cut into small cubes
- 1/2 cup Smooth Peanut Butter
- 2 Tbs. Heavy Cream, plus more for brushing
- 1/2 cup Sour Cream
- 2/3 cup Grape Jelly
- Turbinado Sugar or crushed peanuts, for topping
Preheat oven to 375°Whisk together flour, sugar, baking powder, baking soda and salt in a large bowl.Using a pastry cutter, 2 knives or 2 forks- cut butter into flour mixture until a sandy mixture forms.Stir in peanut butter, with your hands, until it starts to come together in clumps. Add cream and sour cream. Your dough should be soft but not so sticky. If it is too dry you can add cream one tablespoon at a time until desired consistency. Working on a silicone mat or parchment paper, lightly floured, work the dough so it is pliable. Shape into a rectangle and cut in half. From here divide the dough half and press one half into a 8" or 9" round cake pan. Spread the jelly over the dough, then press the other half of the dough over and work out to seal edges.Brush with extra cream and sprinkle with either turbnado sugar or crushed peanuts. Bake for 30-35 minutes. The top should be firm and golden brown.Allow to cool for 10 minutes before slicing and serving with more jelly and whipped cream.
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