Friday, March 26, 2010

Peanut Butter and Jelly WHAT???

Yep, that's right! I took an old time classic, paired it with a forever favorite, and what did I get? Peanut Butter and Jelly Scones! Sometimes, I think it must be nice to be an underweight 3 year old. Mama's always tryin' to cook up some extra calories! That was the inspiration behind this concoction. My little Molly is always struggling to put on the ounces (yes, we still weigh her in ounces), so I'm always looking for ways to boost calories. Peanut butter is a great source of fat and protein, but she's not much into PB & J sandwhiches, so I tried disguising it in a no-fail package! It sort of worked....
Peanut Butter & Jelly Scones
2 cups flour
1/2 cup brown sugar
2 1/2 tsp baking powder
1/4 tsp salt
1/4 cup cold butter
3/4 cup creamy peanut butter
1/4 cup milk
2 eggs
2 tsp vanilla
fruit jelly/jam
Mix the dry ingredients in a food processor or stir in a bowl. Cut in the butter until it resembles coarse crumbs. Mix the wet ingredients together in a separate bowl. Add the dry mixture to the wet ingredients and knead until thoroughly combined. (The step helps to incorporate the peanut butter, as it does not mix well.) On a floured surface, pat dough out to about 1/2 inch thickness. Using a round cookie cutter (or plastic kid cup like I did), cut out rounds and place half on an ungreased cookie sheet. Add about a tablespoon of jam to each bottom half, then top with the remaining rounds. Pinch the sides together and seal with the prongs of a fork. Bake at 375 for about 15 inutes. Cool on a wire rack.
A lovely pair with a nice cold glass of milk! Makes for a delicious breakfast!

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