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Recipe for Peanut Butter Scones

We've stopped eating meat recently, so I have to think up recipes which provide us with protein and iron to replace that found in meat. To go with a vegetable pasta dinner I thought of serving a few peanut butter scones, they were light, airy, rose well and were completely yummy - here's the recipe:

Peanut Butter Scones (makes approx 12 medium sized scones). Approx 10 minutes to prepare and 10-12 minutes to cook.

210gm Self Raising Flour (I used a mix of white and wholemeal)
1tsp Baking Powder
2 tbsp Crunchy Peanut Butter
70gm Clover Light
1 dessert spoon Half Spoon Sugar  (or 2 dessert spoons regular sugar)
125 ml Milk
Pinch Sea Salt

Preheat oven to 200c

In a food mixer mix everything apart from the milk until it resembles breadcrumbs. Now add the milk to form a good dough (not too dry, not too wet).  On a dinner plate sprinkle some flour, lightly knead and press the dough into a round about 2.5 to 3cm deep (it's important not to overwork the dough). Use a cutter to cut out around 12 scones.

Bake at 200c until they have risen and are golden in colour.

Serve with butter or clover light for a savoury meal, or with fruit jam & clotted cream at tea time. We've tried them both ways and they are equally delicious!

This recipe goes well with my Kale & Walnut Pasta here.

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