Peanut Butter Brown Sugar Scones

[cappuccino]

(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 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

Topping

1/2 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