Proper Peanuts at Elevenses
Flaky peanut butter scones baked golden and ready for a British-style breakfast
30 minutes
Serves 4
BreakfastVegetarian
Herb's take
Inspired by the British scone but with a distinctively nutty spin, this recipe brings peanut butter out of the lunchbox and onto your breakfast table. We'll focus on cold-butter lamination and just enough mixing to keep things tender, no rugby scrum here, just flaky layers.
Ingredients
Yield
4
Instructions
- 01Preheat oven to 425°F. Line a baking sheet with parchment paper.
- 02In a large bowl, whisk together flour, sugar, baking powder, and salt.
- 03Add the cold cubed butter and use a pastry blender or your fingertips to cut it in until the mixture resembles coarse crumbs.
- 04Add the peanut butter and stir, breaking it into small bits so it’s evenly distributed but not fully blended in.
- 05In a separate bowl, whisk together milk, egg, and vanilla.
- 06Pour the wet mixture into the dry ingredients and stir gently just until a shaggy dough forms.
- 07Turn dough onto a lightly floured surface. Pat into a 1-inch thick round; don’t knead.
- 08Cut the round into 8 wedges and transfer to baking sheet.
- 09Brush tops with a little milk for shine.
- 10Bake for 13–15 minutes, until golden and set. Cool slightly before serving.
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