Peanut Butter Scones

These are so yummy! They're like a cross between scones and peanut butter cookies.

Recipe from The Ultimate Peanut Butter Book.

1 ½ cups all-purpose flour
1 cup cake flour
1 ½ teaspoons baking powder
½ teaspoon baking soda
¼ teaspoon salt, optional
6 tablespoons granulated sugar
1/3 cup packed light brown sugar
½ cup creamy peanut butter
3 tablespoons unsalted butter and 2 tablespoons unsalted butter, both melted and cooled in separate little bowls
1 cup heavy cream

Position the rack in the middle of the oven and preheat the oven to 425°F.

Whisk both flours, the baking powder, baking soda, and salt, if using, in a medium bowl. Use a pastry cutter or a fork to cut in 4 tablespoons (1/4 cup) of the granulated sugar and all the brown sugar until uniform. Set aside.

Whisk the peanut butter and the 3 tablespoons melted butter in a large bowl until velvety. Whisk in the cream until smooth. Stir in the dry ingredients with a wooden spoon (or dough whisk) just until a soft dough forms; it will look a little grainy and rough. Knead a few times in the bowl until the dough holds together.

Lightly dust a clean, dry work surface with flour. Divide the dough in half and place each one on the floured surface. Dust the pieces lightly with flour, then press or roll each into a 7-inch circle, about ½ inch thick. Brush each circle with half the 2 tablespoons melted butter; sprinkle 1 tablespoon of the remaining sugar over the top of each. Cut each circle into six, piece-of-pie, triangular wedges; place them all on a large nonstick baking sheet (or baking sheet with parchment or silpat), spacing them about 2 inches apart.

Bake until lightly browned on the top and bottom, about 10-12 minutes. Cool on the baking sheet for 2 minutes, then transfer to a wire rack to cool. If desired, glaze them with a vanilla glaze (whisk together 1 cup confectioners’ sugar, 1 to 2 tablespoons milk, and 1 teaspoon vanilla extract in a small bowl).

Options: Once the sugars have been added to the flour mixture, you can stir in 2/3 cup of dried fruit or semisweet chocolate chips.