Peanut Butter and Jelly Scones

Directions

• 3 3/4 C Einkorn Flour

• 1/4 C dark brown sugar

• 1 TBS baking powder

• 3/4 tsp salt

• 10 TBS cold unsalted butter, cut into 1/4in cubes

• 1/2 C peanuts

• 1/2 C whole milk, plus 1 tsp for brushing

• 1/3 C smooth peanut butter

• 1/3 C fruit jam

• 1 TBS granulated sugar, for dusting

Recipe and image from Einkorn Recipes for Natures Original Wheat by Carla Bartolucci

Ingredients

1. Preheat oven to 425F degrees

2. Mix the flour, brown sugar, baking powder, and salt in a large bowl. Work in the butter with your fingers until the mixture resembles coarse meal but still has some large chunks of butter throughout. Mix in the peanuts

3. In a small bowl, whisk together the 1/2 C milk and the peanut butter with a fork. Add to the flour mixture and mix in the bowl by squeezing the dough between your hands until the dough holds together in a sticky ball.

4. Gather half of the dough into a ball, then flatten into a disk

5. Gather the other half of the dough into a ball and use a rolling pin to roll between 2 pieces of parchment paper to a 6X9 in rectangle that is about 1/4in thick. If the dough sticks to the rolling pin, dust the rolling pin lightly with flour. Spread the fruit jam on top of the round to about 1 in from the edges. On a new piece of parchment paper, roll the remaining dough to a 6X9 in rectangle and flip on top of the jam covered dough. Using your dingers, gently seal the edges. Brush the top with the remaining 1 tsp of milk and dust with the granulated sugar. Cut the circle into 8 large wedges with a sharp knife, or cut the rectangle in thirds lengthwise and then in half crosswise, and then cut each rectangle in half diagonally to form 12 small wedges. Line a baking sheet with parchment paper. Lift the scones with a metal spatula and place them on a baking sheet, spaced about 1 1/2in apart

6. Bake the scones for 18 min or until golden brown.