(NC)-The secret to these scones is to use cold shortening
and peanut butter when you mix them up... this gives scones a
light yummy texture. Serve them right out of the oven and
they'll disappear before your eyes. (But mom will definitely
approve.)
Scones
2 cups flour
1/2 cup brown sugar
4 tsp baking powder
1/4 tsp salt
3/4 cup creamy peanut butter, cold
1/3 cup all vegetable shortening, cold
1 egg
1/2 cup milk
Topping
1/2 cup chopped, salted peanuts
1/3 cup brown sugar 75 mL
Preheat oven to 425ºF (220ºC). Line a baking sheet with
parchment paper.
Combine flour, brown sugar, baking power and salt in a medium
sized bowl.
Cut in shortening and peanut butter until mixture resembles
coarse meal. Add egg and milk, stirring with a fork to create a
soft, slightly sticky dough. Knead gently and press dough into
a ball. Place remaining brown sugar and peanuts on work
surface. Press dough into mixture and shape into 3/4" (2cm)
thick round. Turn dough over and press into any remaining
mixture. Cut into 12 triangles and place on prepared cookie
sheet.
Bake in preheated oven for 12-15 minutes or until golden. Let
cool on racks.
Preparation Time: 15 minutes
Baking time: 15 minutes
Makes: 12 scones
Freezing: not recommended