6300

Peanut butter and jelly scones

  • makes 10-12
  • Easy

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

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Ingredients

  • whole milk 250ml
  • smooth peanut butter 3 tbsp
  • self-raising flour 425g, plus extra for dusting
  • cold butter 150g, cubed
  • golden caster sugar 2 tbsp
  • salt ½ tsp
  • salted or roasted peanuts 100g, then roughly chopped
  • seedless raspberry jam or American raspberry jelly spread
  • clotted cream
  • smooth peanut butter

Method

  • Step 1

    Step 1

    Put the milk and peanut butter in a pan together and heat gently, whisking, until the peanut butter has melted into the milk. Cool to hand temperature, then reserve 2 tbsp of the mixture for glazing.

  • Step 2

    Step 2

    Heat the oven to 220C/fan 200C/gas 7. Put the flour into a big mixing bowl, scatter in the butter cubes, then, using your fingertips rub together until you’re left with a crumbly mixture. Stir in the sugar, salt and chopped peanuts, then use a round-bladed dinner or palette knife to quickly stir in the cooled milk mixture. Gently work it all together until a soft dough starts to form. 

  • Step 3

    Step 3

    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 (or gently roll) the dough out to about 3cm thick. Dust a 5-6cm round cutter with more flour and stamp out rounds by pushing the cutter down firmly – don’t twist. 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. Bake for 10-12 minutes until golden and risen. 

  • Step 4

    Step 4

    Split the scones (still warm is best), spread with a little more smooth peanut butter, and smear with raspberry jelly and a little clotted cream, if you like, before eating.

Nutritional Information

  • Kcals 319
  • Carbs 30.8g
  • Protein 7.5g
  • Fat 17.9g
  • Salt 0.9g
  • Saturates 8.4g
  • Fibre 2.1g
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