Wednesday, June 1, 2011

Not that crazy about baking with peanut butter, but what the heck

This made me think of trying scones with all sorts of tropical flavors-- coconut, coffee, passionfruit, mango. Hmmm.

Peanut butter scones
2 cups whole wheat flour
1/2 cup sugar
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon ground ginger
1/4 cup butter, cold

1/2 cup peanut butter, softened
1/4 cup plus 2 teaspoons yogurt
1 egg

5-6 pieces crystalized ginger, chopped fine
small handful salted peanuts, crushed

Preheat the oven to 400°F. Line a baking sheet with parchment

In a bowl, sift together the flour, sugar, cream of tartar, baking soda, salt, and ginger. Using a pastry blender, cut in butter until the mixture resembles coarse meal. Add the nuts and ginger pieces.

In a separate bowl, combine the peanut butter, yogurt and egg until smooth. Stir into the flour mixture until just blended. Do not overwork. Transfer to a floured surface. Using a rolling pin, flatten dough to 1/2-inch disc. Cut the dough into 3-inch triangles and place on the prepared baking sheet. Bake for 12 minutes, or until golden brown. Cool slightly. Serve warm.

Oh yeah. These are good.

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