Log In Sign Up

Peanut Butter 'n Jelly Scones


Welcome to the JustMommies Message Boards.

We pride ourselves on having the friendliest and most welcoming forums for moms and moms to be! Please take a moment and register for free so you can be a part of our growing community of mothers. If you have any problems registering please drop an email to boards@justmommies.com.

Our community is moderated by our moderation team so you won't see spam or offensive messages posted on our forums. Each of our message boards is hosted by JustMommies hosts, whose names are listed at the top each board. We hope you find our message boards friendly, helpful, and fun to be on!

Reply Post New Topic
  Subscribe To Breads, desserts, drinks, shakes, and smoothies LinkBack Topic Tools Search this Topic Display Modes
  #1  
December 19th, 2008, 02:46 PM
MercedesBlue's Avatar Regular
Join Date: Aug 2007
Location: Los Angeles, CA
Posts: 79
Peanut Butter 'n Jelly Scones

3 1/4 cups all-purpose flour
2/3 cup firmly packed light brown sugar
1 tablespoon baking powder
3/4 teaspoon salt
1/2 cup cold unsalted butter, cut into pieces
1/2 cup chunky peanut butter, chilled
1/2 cup semisweet chocolate morsels (optional)
2/3 cup whipping cream, divided
2 teaspoons vanilla extract
2 tablespoons turbinado sugar
About 3/4 cup strawberry jelly

1.Combine first 4 ingredients in a food processor. Pulse briefly until combined. Add butter, and pulse to make a coarse meal. Add peanut butter, and pulse briefly to disperse evenly. Be careful not to overmix.

2.Transfer dough to a large bowl. Add chocolate morsels, if desired. Make a well in center, and add 1/2 cup plus 1 Tbsp. whipping cream and vanilla. Stir with a fork just until dry ingredients are moistened. Knead dough in bowl 2 or 3 times to incorporate dry ingredients in bottom of bowl.

3.Drop mounds of dough using a 1/3-cup measure onto a baking sheet lined with parchment paper. Smooth tops, and brush scones with remaining cream. Sprinkle with turbinado sugar. Make a deep indentation in center of each scone using thumb or the back of a small spoon; fill each with a scant tablespoon jelly.

4.Bake at 425° for 18 to 20 minutes or until scones are lightly browned around edges. Cool completely.
(Source: pavilions.com/holiday under kid friendly)
Reply With Quote
Reply

Topic Tools Search this Topic
Search this Topic:

Advanced Search
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



All times are GMT -7. The time now is 02:42 AM.



Powered by vBulletin® Version 3.8.7
Copyright ©2000 - 2014, vBulletin Solutions, Inc.
Search Engine Optimization by vBSEO 3.6.0