Peanut Butter Scones - #ISW2017

Yep folks, it's International Scone Week again.  If I remember rightly, it was started a few years ago by Celia from Fig Jam & Lime Cordial fame, when she discovered that several blogger mates had all done scone recipes that week.  For the last few years, the mantle has been taken over by Tandy from Lavender and Lime.

oh so tasty folks

So here I am again, having hunted up a new scone recipe.  Well, new to me that is.  This one is from an old CWA Tasmania recipe book - as in Country Women's Association.  It was the 21st anniversary edition printed in 1957!  So what does that make it? 81 years?  Crumbs; and to think the CWA is still going strong. 

a fabulous look into old-fashioned recipes

ingredients:


315g. (2.5 cups) of self-raising flour

1 dessertspoon (10g.) of sugar

1 tbs peanut butter

1 tbs butter

180 mLs of milk or buttermilk


Method:


Tip the flour into a large mixing bowl and stir in the sugar

Rub the peanut butter and butter gently but thoroughly into the flour and sugar till you have a crumb-like mixture

Add the milk a bit at a time till you end up with a light, moist dough - use a knife to mix the milk in

Knead it gently on a floured surface, then let it rest for 5 mins.

Pat it out with your hands to about 1 cm. thick

Now cut into rectangles or use a floured scone cutter

Brush with milk and place them closely together on a baking tray which you have dusted with flour - or try semolina like I did

Bake at 220C for 12-15 minutes




Notes:


Be gentle with your dough; overworking will make it tough

Make your own buttermilk by adding lemon juice or white vinegar to the milk; to 1 cup, add 1-2 tbs lemon juice

My dough made 13 scones just so you know:)


Delicious with lashings of butter, jam and cream


Head to Tandy's blog to check out other scone makers' delicious offerings this International Scone Week.

#ISW2017

ingredients gathered

a sticky dough

neatly patted out dough

pat it out to about 1 cm thick then cut it out with a knife or scone cutter

glaze with milk and pop into a 220C oven for 12-15 mins. 

golden and ever so slightly peanutty

These went down a treat with our friends from Hobart (7C there today and 28C here in Brissie!).  There was not even a crumb left:=)  So give them a try.  They were light and fluffy, and yep popular with the crowds.

my peanutty doodle