Peanut Butter and Jelly Scones
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| Serves | 7 |
| Prep time | 15 minutes |
| Cook time | 20 minutes |
| Total time | 35 minutes |
| Meal type | Breakfast, Snack |
| Misc | Freezable |
Ingredients
- 2 cups all purpose flour
- 4 teaspoons baking powder
- 1 tablespoon sugar (optional)
- 6 tablespoons unsalted butter (cold, cut into small cubes)
- 1/2 teaspoon kosher salt
- 1 cup peanut butter chips
- 2 Large eggs
- 3/4 cups cream (or buttermilk,)
- 1 cup dried berries (I use a mix of berries)
Directions
| Step 1 | |
| Preheat oven to 400F Put dried fruit in a small bowl and top with boiling water or tea Let fruit steep for 5 minutes, then drain | |
| Step 2 | |
| In the bowl of a stand mixer with paddle attachment, combine flour, salt, baking powder and sugar | |
| Step 3 | |
| With mixer running on low, dd cubed butter and gradually increase speed to medium. Mix until mixture looks grainy and pebble-y. | |
| Step 4 | |
| Beat eggs and add cream Slowly pour into mixing bowl, and mix until just combined; about 1 minute | |
| Step 5 | |
| Add peanut butter chips and drained fruit to mixture and mix only until add-ins are incorporated 30-45 seconds | |
| Step 6 | |
| Scoop onto parchment lined sheet tray. I use a 1/2 cup scoop. | |
| Step 7 | |
| Bake for 9 minutes, turn pan and bake another 9-10 minutes until tops are golden-brown and a toothpick comes out clean. | |