Peanut Butter Scones
2-1/2 cups all-purpose flour
1/2 cup light brown sugar, firmly packed
2 tablespoons white granulated sugar
pinch of salt
3 teaspoons baking powder
1 teaspoon baking soda
1/4 teaspoon ground nutmeg
1 cup creamy peanut butter
1/3 cup unsalted butter, cold and cubed
1 egg, beaten
1/2 cup milk (I used unsweetened vanilla almond milk)
1-1/2 teaspoons VAIN Tahitian Vanilla Extracted in Cane Rum
Preheat oven to 425-degrees. Line a large baking sheet with parchment paper and spray with baking spray. Set aside.
In a large mixing bowl, mix together the flour, brown sugar, white sugar, salt, baking powder, baking soda and nutmeg. Use a pastry blender, or two forks, to cut in the butter to the dry ingredients. Cut in the peanut butter to the dough. Continue to cut the peanut butter and butter into the dry ingredients, until there are no large chunks of butter left. Stir in the beaten egg, milk and vanilla extract into the flour-butter mixture, until a soft dough forms.
Divide the dough into two balls. Place each dough ball on the parchment lined baking sheet and pat each ball into a circle, until it is 3/4-inch in thickness. Cut each circle into eight wedges each, for a total of sixteen scones. Top scones with a sprinkling of raw sugar.
Bake in 425-degree oven for 15-20 minutes, or until tops of scones are firm to touch and scones are baked through. Remove scones from the oven and transfer to a wire rack to cool.
On photo: WL-991260 / A DINNER PLATE 8.5" X 8.5" | 22 X 22 CM