Name: Peanut butter and jelly scones
Total time: 30 min
Yield: Makes 10-12
Ingredients: 250ml whole milk; 3 tbsp smooth peanut butter; 425g self-raising flour plus extra for dusting; 150g cold butter cubed; 2 tbsp golden caster sugar; ½ tsp salt; 100g salted or roasted peanuts then roughly chopped; seedless raspberry jam or American raspberry jelly spread; clotted cream; smooth peanut butter

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

Method

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
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
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
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.