Peanut Butter Scones

Source: Kelly Lynn's Sweets & Treats (adapted)

Ingredients:

2 1/2 cups flour

1/2 cup brown sugar, packed

2 tablespoons white sugar

pinch of salt

3 teaspoons baking powder

1 teaspoon baking soda

1/3 cup butter, cold

1 cup peanut butter

1 egg, beaten

1/2 cup milk

1 1/2 teaspoons vanilla

raw sugar for sprinkling

Directions:

Preheat oven to 425. Line a cookie sheet with parchment paper and set aside. In a large bowl, mix the dry ingredients. Use a pastry cutter to cut in the butter, then cut in the peanut butter. Add the egg, milk and vanilla. Stir until well combined. Use hands to mix if needed. Divide the dough into two balls. On the cookie sheet, press each ball into a circle until it is about 3/4" thick. Slice each circle into 8 wedges. Sprinkle the top with raw sugar. Bake for 15-20 minutes or until done.

Notes:

Instead of baking all the scones at once, place half the dough on a second sheet of parchment paper. Prepare the wedges, but don't sprinkle with sugar. Freeze the sliced dough on the parchment paper in a freezer bag. When ready to bake, thaw the dough in the refrigerator overnight. Sprinkle the top with raw sugar before baking.

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