Skippy Peanut Butter Scones

Name: Skippy Peanut Butter Scones
Yield: 6 servings
Cuisine: American
Ingredients: 180 grams ☆ Cake flour; 20 grams ☆ Bread (strong) flour; 4 tbsp ☆Granulated sugar; 1 tbsp ☆Baking powder; 1 pinch ☆Salt; 30 grams ●Unsalted butter; 70 grams ● Skippy brand Super Chunky peanut butter; 1 medium egg ◎Beaten egg; 4 tbsp ◎Milk

cookpad.japan @cookpad_jp

I thought up a snack using peanut butter.

In step 5, please be sure to cut off the 4 sides. By doing this, you'll have beautifully and evenly spilt scones. You can revive cold scones by warming them up for 3 minutes in a oven, they'll become nice and crispy again. Recipe by Fururan

I thought up a snack using peanut butter.

cookpad.japan @cookpad_jp

I thought up a snack using peanut butter.

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Ingredients

6 servings

180 grams☆ Cake flour
20 grams☆ Bread (strong) flour
4 tbsp☆Granulated sugar
1 tbsp☆Baking powder
1 pinch☆Salt
30 grams●Unsalted butter
70 grams● Skippy brand Super Chunky peanut butter
1 mediumegg ◎Beaten egg
4 tbsp◎Milk

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Steps

1

Put the ☆ ingredients in a bowl, and mix well with a whisk. Add the ● ingredients. Holding the whisk vertically, break up the ● ingredients while tapping the whisk up and down, until the flour and ● are mixed together into a crumbly texture.
2

Add the ◎ ingredients and cut them in with a rubber spatula. Gather the dough together, wrap in plastic, and rest in the refrigerator for 30 minutes.
3

Preheat the oven to 220°C. Flour your work surface generously with bread flour (not listed in the ingredients), and roll the dough out into a rectangle with a rolling pin.
4

Fold twice to make 4 layers. Flatten the dough with the rolling pin to make it 2 cm thick.
5

Cut the 4 sides off with a pastry scraper
6

Bake for 15 minutes and they're done. Bake the scraps too and use them for taste-testing.
7

This is Skippy Super Chunky peanut butter. It has no sugar added, so it's well suited for baking.