(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.)
Scones2 cups Robin Hood Nutri Flour Blend 500mL
1/2 cup brown sugar 125mL
4 tsp baking powder 20 mL
1/4 tsp salt 1mL
3/4 cup Jif Creamy Peanut Butter, cold 175mL
1/3 cup Crisco All Vegetable Shortening, cold 75mL
1 egg 1
1/2 cup milk 125 mL
Topping1/2 cup chopped, salted peanuts 125 mL
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
Credit: www.newscanada.com
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