Ease of Preparation: Moderate
Preparation Time: 30 min
Cook Time: 12 min
Servings: 12
Recipe By: Robin Robertson
From: Peanut Butter Planet
Used with permission of Rodale
Other Breakfast & Brunch
Other Breakfast & Brunch
Ginger-Peanut Scones
These tender scones taste best on the day they are made. For a more pronounced ginger-peanut flavor, add some finely minced crystallized ginger and chopped roasted peanuts to the dough.
Ingredients
2 cups unbleached all-purpose flour
1/2 cup sugar
2 teaspoons cream of tartar
1 teaspoon baking soda
3/4 teaspoon salt
1 teaspoon ground ginger
1/2 cup peanut butter
1/4 cup nonhydrogenated margarine
1/4 cup plus 2 teaspoons milk or soy milk
1 egg or blended egg substitute for 1 egg
1/2 cup sugar
2 teaspoons cream of tartar
1 teaspoon baking soda
3/4 teaspoon salt
1 teaspoon ground ginger
1/2 cup peanut butter
1/4 cup nonhydrogenated margarine
1/4 cup plus 2 teaspoons milk or soy milk
1 egg or blended egg substitute for 1 egg
Directions
Preheat the oven to 400°F. Lightly grease and flour a baking sheet.
In a bowl, sift together the flour, sugar, cream of tartar, baking soda, salt, and ginger. Using a pastry blender, cut in the peanut butter and margarine until the mixture resembles coarse crumbs.
In a separate bowl, combine the milk and egg and mix until smooth. Stir into the flour mixture until just blended. Do not overwork.
Divide the dough in half and transfer to a floured surface. Using a rolling pin, flatten each piece of dough to 1/2-inch thickness. Cut the dough into 3-inch triangles and place on the prepared baking sheet. Bake for 12 minutes, or until golden brown. Cool slightly. Serve warm.
In a bowl, sift together the flour, sugar, cream of tartar, baking soda, salt, and ginger. Using a pastry blender, cut in the peanut butter and margarine until the mixture resembles coarse crumbs.
In a separate bowl, combine the milk and egg and mix until smooth. Stir into the flour mixture until just blended. Do not overwork.
Divide the dough in half and transfer to a floured surface. Using a rolling pin, flatten each piece of dough to 1/2-inch thickness. Cut the dough into 3-inch triangles and place on the prepared baking sheet. Bake for 12 minutes, or until golden brown. Cool slightly. Serve warm.
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