Scones, that is.
One of those perfectly matched pair of ingredients.
And these are delicious. And a bit of messy-fun while making them!
They're from the Alice's Tea Cup cookbook that my dear friend Shawna gave me (after we visited the namesake tearoom this past summer while I was visiting.) If you're visiting New York City...you must go. More than once, preferably. And if you can't swing a trip anytime soon...buy the cookbook. Another must in my cookbook collection.
Peanut Butter & Strawberry Jam Scones
3 cups flour
1/3 cup sugar
1/2 tsp. baking soda
2 1/2 tsp. baking powder
3/4 tsp. kosher salt
3/4 cup unsalted butter, cut in 1/2-inch pieces
1 1/4 cups buttermilk
1/2 cup creamy peanut butter
1/2 cup strawberry jam
1 tsp. vanilla extract
1/4 cup heavy cream
1/3 cup sugar
1. Preheat the oven to 425 degrees. In a large mixing bowl, combine flour, sugar, baking soda, baking powder, and salt. With clean hands, work the butter into the dry mixture until it is thoroughly incorporated and is the consistency of breadcrumbs.
2. Make a well in the center of the dry ingredients, and add the buttermilk, peanut butter, jam, and vanilla. Combine the ingredients until all the dry mixture is wet, but do not knead the dough.
3. Turn the mixture onto a floured surface and gather the dough together. Pat the dough to make a disk about 1/5 inches thick. Lightly dust the top of the disk with flour. Use a round cutter, about 3 or 3.5 inches in diameter, and cut out as many scones as possible, laying them on a nonstick baking sheet. (I used a round drinking glass and coated the edge in flour after each cut.) Rework remaining dough gently and cut out more scones.
(It's a very gooey dough, so keep the flour handy!)
4. Brush the top of each scone with heavy cream and sprinkle with sugar. Bake for about 12 minutes, until lightly browned.
This makes around a dozen scones, though you can use a smaller cutter or roll the dough thinner to increase the number of scones.
Enjoy with hot tea or a tall glass of milk. For breakfast. Or snacktime. Anytime, really.