Peanut Butter and Jelly Scones
June 3rd, 2012
I grew up in a family where there was no greater comfort food than Peanut butter and Jelly sandwiches. To this day, if someone were to ask me what food I most associate with my father, it would be a peanut butter and jelly sandwich.
I dug this recipe out, because I can’t think of a time when I would more like to comfort my father than today.
We lost my Grammy, my father’s mother, Eleanor Jewett, at the age of 92 yesterday. She left us peacefully and surrounded by her family in tremendous love.
I will have to take some time to absorb her parting and all of the many beautiful ways that she affected our lives, and every person she met. I will have to take time to reflect, and properly pay her a tribute.
But right now, I am just thinking about comfort and family. And in my own silly little way, I have taken to the kitchen today to bake, because lots of times it feels like the only thing I know how to do.
These Peanut Butter and Jelly Scones will not change anything, but I don’t need them too. They only represent a gesture of love from a child to their parent (no matter how old we are). And I am realizing, in following my own fathers loving and generous example with his mother- that we can never have too many of these.
To make these delicious Peanut Butter and Jelly Scones, (who’s cookie appearance only make them more appealing at breakfast time) you simply combine all of the dry ingredients in the food processor:
Add the butter in little pieces and pulse until you have a coarse crumb.
In a separate bowl, whisk together the peanut butter, cream and egg.
Throw that in the food processor too.
Puree for about 1 minute until you have a wet dough.
Roll it out 1/2” thick on a lightly floured surface.
You either can make a disc and slice triangles, or cut circles.
Make an indentation with your thumb and fill it with jam or jelly. Sprinkle the edges with sugar.
Bake 18-20 minutes and voila! Peanut Butter and Jelly Scones to comfort and delight…
Recipe: Peanut Butter and Jelly Scones
- -2 cups flour
- -½ cup sugar
- -1 tsp baking powder
- -½ tsp baking soda
- -½ tsp salt
- -8 Tbs butter, cold and cut into 1” pieces
- -½ cup peanut butter
- -1/3 cup cold cream
- -1 egg
- -Flour for rolling out the dough
- -Jam or Jelly of your choice
- -2 tsp sugar
- 1. Preheat the oven to 350 degrees. Prepare a sheet pan with a silpat or a sheet of parchment paper.
- 2. In the bowl of a food processor, combine the dry ingredients.
- 3. Add the butter to the food processor and pulse until you have a coarse crumb.
- 4. In a separate bowl, whisk together the peanut butter, egg and cream until smooth.
- 5. Add the peanut butter mixture to the dry ingredients and pulse until everything comes together in a dough.
- 6. Turn dough out onto a lightly floured countertop, and gently roll out into a rectangle, about 1” thick.
- 7. Use a biscuit cutter or jam jar to cut out circles as large as you like. Re-roll the scraps so that you use all of the dough.
- 8. Place the scones onto the prepared sheet pan, leaving space in between them, as they spread.
- 9. Make an indentation into the tops of the scones, and then place ½-1 tsp of jam in the indentation.
- 10. Sprinkle the edges of the scones with granulated sugar.
- 11. Bake the scones for 18-20 minutes or until firm and golden and the jam has baked into the scones.
- 12. Let cool slightly and serve warm or at room temperature,
Preparation time: 10 minute(s)
Number of servings (yield): 8