Peanut Butter Scones
Peanut Butter Scones are quick and easy to make. A hint of maple flavoring brings out the peanut flavor in this breakfast treat, perfect for enjoying anytime!
- Prep time
- 15 min
- Cook time
- 33 min
- Yield
- 18 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2 ½ Cups All Purpose Flour
- 4 Teaspoons Baking Powder
- ½ Teaspoon Salt
- ½ Cup Dark Brown Sugar (Packed)
- ½ Cup Peanut Butter
- ¼ Cup Salted Butter (Softened, (½ Stick))
- 1 Cup Whole Milk
- 2 Teaspoons Maple Extract
- 1 Egg White
- 2 Tablespoons Cold Water
- 2 Tablespoons Sparkling White Sugar
Instructions
- 1
Prepare and Sift. Heat the oven to 400 degrees. Sift together the flour, baking powder, salt and brown sugar into a large bowl.
- 2
Cut in the Butters. Using a pastry blender or fork, cut in the peanut butter and the softened butter until the mixture looks like coarse crumbs.
- 3
Add Wet Ingredients. Make a well in the center of the crumb mixture and add all of the milk and the maple flavor.
- 4
Mix the Dough. Stir just until the mixture is moistened and the dough is formed.
- 5
Gather the Dough. Sift approximately 2 tablespoons of flour on a wax paper covered work surface. Gather the dough and place it on the flour-covered work surface.
- 6
Cut the Scones. For Petite Scones: Pat and shape the dough into a 9-inch square. Cut the square into 9 – 3-inch squares. Cut each square diagonally to make 18 triangles. For Large Scones: Pat and shape the dough into a large 9-inch square. Cut the large square in half lengthwise and crosswise to make 4 squares. Cut each square diagonally to make 8 triangles. Wipe the knife with a paper towel between cuts and dip in flour to aid in cutting.
- 7
Prepare to Bake. Beat together egg white and water until frothy and well combined. Brush scones with egg white wash and sprinkle with sparkling sugar. Using a spatula, transfer scones to large cookie sheet placing them 1 inch apart.
- 8
Bake. Bake the scones for 24 to 28 minutes or until set and edges are lightly browned. Using a metal spatula, transfer the scones immediately from the cookie sheet to wire cooling racks.