Peanut Butter And Jelly Scones Food

PEANUT BUTTER AND JELLY SCONES

Steps:

• Preheat the oven to 400F and line a baking sheet with parchment paper.
• In a large bowl, whisk flour, baking powder, sugar, baking soda, and salt. Mix in cold butter with your fingertips until mixture resembles coarse meal. Add milk and stir with a spatula until just combined. With a knife, gently swirl the peanut butter into the biscuit dough.
• Drop round spoonfuls of dough, about three tablespoons each, onto the prepared baking sheet.
• Bake for 12-15 minutes or until tops are slightly golden brown. Remove from oven, let cool to room temperature and serve with your favorite jelly.

PEANUT BUTTER AND JELLY BARS

Steps:

• Preheat the oven to 350 degrees F.
• Grease a 9 by 13 by 2-inch cake pan. Line it with parchment paper, then grease and flour the pan.
• In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar on medium speed until light yellow, about 2 minutes. With the mixer on low speed, add the vanilla, eggs, and peanut butter and mix until all ingredients are combined.
• In a small bowl, sift together the flour, baking powder, and salt. With the mixer on low speed, slowly add the flour mixture to the peanut butter mixture. Mix just until combined.
• Spread 2/3 of the dough into the prepared cake pan and spread over the bottom with a knife or offset spatula. Spread the jam evenly over the dough. Drop small globs of the remaining dough evenly over the jam. Don't worry if all the jam isn't covered; it will spread in the oven. Sprinkle with chopped peanuts and bake for 45 minutes, until golden brown. Cool and cut into squares.

PEANUT BUTTER AND JELLY COOKIE SANDWICH

Steps:

• For the cookies: Preheat the oven to 325 degrees F and line 2 baking sheets with parchment paper.
• Whisk together the flour, baking soda, baking powder and salt in a medium bowl and set aside.
• In the bowl of stand mixer, cream together the butter and chunky and smooth peanut butters. Add the brown and granulated sugars and beat for 3 minutes. Add the eggs 1 at a time, beating for 1 minute after each addition. Add the flour mixture and mix until just combined.
• Put some granulated sugar in a bowl. Scoop 1/4-cup balls of dough into the bowl, roll the dough in the sugar and transfer to the prepared baking sheets, pressing each cookie flat with a fork. Bake until the edges are golden brown, 8 to 11 minutes. Let cool completely before filling with frosting.
• For the raspberry cream cheese frosting: Cream together the cream cheese, butter, jam and salt in a bowl with an electric mixer. Add the powdered sugar and beat until soft and creamy.
• Spread approximately 2 tablespoons of frosting on one side of a cookie and sandwich together with another cookie. Repeat with the remaining ingredients.

TRADITIONAL PEANUT BUTTER AND JELLY

Steps:

• Spread the peanut butter on one piece of bread.
• Spread the jelly on the other side.
• Put the two pieces of bread together to form a sandwich.
• Toddler adaptation: cut off crusts before serving.

PEANUT BUTTER AND BANANA SCONES

Steps:

• In a bowl, whisk together all dry ingredients - flour, baking powder, xanthan gum, and salt.
• In a separate bowl, beat together the wet ingredients - peanut butter, banana, egg, vanilla, milk, and sugar.
• Add the dry mixture in to the wet.
• Turn resulting dough on a lightly floured surface and knead.
• Roll it to about 1/2" thick.
• Cut it into individual rounds using a 2.5" cookie cutter.
• Brush the tops with milk.
• Bake for 20 minutes at 190C/375°F.
• Allow to completely cool on a cooling rack.
• Finally, if you want to sweeten the scones, then you can smother them with some delicious raspberry jam.