Why you might ask? Well, a) turns out I’m not so good at reading the recipe and remembering all the ingredients and b) there are apparently quite a few items in my pantry that are a tad too old.
First up, after my initial trip to the store, I realized that I didn’t have jam which is pretty important considering the whole J part of the PB&J name. So I ran across the street, picked up some tasty raspberry preserves and headed back home, threw on my apron and got to work. As soon as I started mixing the dry ingredients which includes oats, I happened to glance at the bottom of the Quaker box and sure enough, “Best Before August 2011.” Yeah… that was 8 months ago…FAIL.
I thought about just going for it and hoping they weren’t rotten, but then thought better of it. Instead I just sat there for a minute thinking maybe this is just the universe’s way of telling me it’s not my day for scone making. But no, I was determined to make these scones and I was going to do it, whatever it takes! So back I went to Whole Foods. I picked up some fresh oats and about an hour later than expected, I was finally ready to bake!
At the end of the day, was it worth the hassle? Definitely. Plus once you actually have all the ingredients, they are pretty easy to make!
These scones are just like biting into a fabulous peanut butter and jelly sandwich. Not the ones from childhood with processed white bread and gross sugary grape jelly, but the really good ones made with high quality ingredients. These scones are rich, hearty and wholesome with the combination of oats and crunchy peanuts. The raspberry preserves with seeds add great flavor and texture. The scones are crisp on the outside and soft on the inside.
Perfect for breakfast, dessert or just a snack, these PB&J scones are delicious enough to satisfy both adults and kids alike.
But just remember before you make them to read the ingredient list and check your pantry so you don’t end up like me!
Peanut Butter and Jelly Scones
Adapted from Lovejoy Bakers
Makes 16 scones
- 1 C Butter, cold and cut into small, grape-sized pieces
- 2 C Pastry Flour
- 1 C + 2T Oats
- 2/3 C Sugar
- 1t Baking Powder
- ½ t Baking Soda
- ½ t Salt
- 2/3C Buttermilk
- 1/2 C Peanut Butter – I used chunky as I like the added texture (and that was what I had) but use either chunky or creamy. I also used no-sugar-added peanut butter and they still turned out sweet enough without any additional sugar needed.
- 1/2 C Berry Jam of choice – I used Raspberry Preserves but use your favorite
- Turbinado Sugar for coating
Preheat oven to 375 degrees. Combine all dry ingredients in a large bowl. Cut in butter with a pastry knife until mixture is a coarse crumble. (Sure you can do this step with an electric mixer, but why not get a work out in too?) Add peanut butter, mix until evenly distributed.
Lastly, add buttermilk, and mix just enough until the dough comes together uniformly – be careful not to overmix.
Turn dough out onto a lightly floured surface. Cut dough into two halves. Roll each dough half into a 1/2 inch thick round. Cut each round into 8 wedges and place onto greased or non-stick baking sheet, about 1 inch apart.
For the jelly center, make an indentation on each scone with the back of a spoon, or your thumb, and spoon jam until it is level with the scone. Sprinkle coarse sugar over scones before baking.
Bake for approximately 20 minutes. Let cool on the baking sheet so they finish baking.
Enjoy at room temperature with a glass of cold milk!