It’s one of those days where I have been staring at my computer and can’t decide what to talk about. I had a busy day yesterday with spending all afternoon at the gym {working unfortunately} and then driving to Ocean City again for another promo. These promo events are so much fun and even better because I get to do them with one of my best friends. Check out my Instagram to see us at Sunset Grille.
So ya know, since my brain isn’t working today for some reason and I am not going to think of anything clever in the next 2 hours before I pass out, I am going to share a breakfast recipe that I found. It reminded me so much of Kyle that I just had to save it. He is obsessed {and I mean obsessed} with peanut butter and jelly sandwiches. It’s kind weird actually that he can sit and eat 3 or 4 in a row. Since he cooks me dinner every night {having my own personal chef is pretty sweet}, I usually try to get up and bake/prepare/cook him some kind of breakfast in the morning. Including a large, dark roast coffee of course. This is the perfect recipe that combines his love for peanut butter and jelly and my {somewhat} decent abilities of putting together the perfect breakfast.
This recipe comes from Heather!
Recipe for Peanut Butter and Jelly Scones
Ingredients
- 2 cups flour
- ½ cup sugar
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 8 Tbs butter, cold and cut into 1” pieces
- ½ cup peanut butter
- 1/3 cup cold cream
- 1 egg
- Flour for rolling out the dough
- Jam or Jelly of your choice
- 2 tsp sugar
Instructions
1. Preheat the oven to 350 degrees. Prepare a sheet pan with a silpat or a sheet of parchment paper.
2. In the bowl of a food processor, combine the dry ingredients.
3. Add the butter to the food processor and pulse until you have a coarse crumb.
4. In a separate bowl, whisk together the peanut butter, egg and cream until smooth.
5. Add the peanut butter mixture to the dry ingredients and pulse until everything comes together in a dough.
6. Turn dough out onto a lightly floured countertop, and gently roll out into a rectangle, about 1” thick.
7. Use a biscuit cutter or jam jar to cut out circles as large as you like. Re-roll the scraps so that you use all of the dough.
8. Place the scones onto the prepared sheet pan, leaving space in between them, as they spread.
9. Make an indentation into the tops of the scones, and then place ½-1 tsp of jam in the indentation.
10. Sprinkle the edges of the scones with granulated sugar.
11. Bake the scones for 18-20 minutes or until firm and golden and the jam has baked into the scones.
12. Let cool slightly and serve warm or at room temperature,
Number of servings: 8
{Credit to Heather for the pictures and recipe!} Thank you for this!
Doesn’t that look so good?! If you end up trying it let me know how it turns out. I can’t wait to surprise him with these! Now hopefully I will wake up tomorrow with some great ideas on what to talk about next, but until then — have a good evening!
PS. Kyle and I are about to watch The Dark Knight Rises and drink some delicious mix drinks. Perfect Friday night in my book!