*Makes 4 very large (6–8 inch) scones
Peanut Butter Filling (thick, stable)
Ingredients
- 3/4 cup creamy peanut butter
- 2 tbsp powdered sugar
- 1 tbsp cornstarch
- 1 tbsp milk or heavy cream
Instructions
- Mix all ingredients until very thick and smooth.
- Scoop into 4 flat disks, about 2.5–3 inches wide.
- Freeze at least 30 minutes until firm.
Scone Dough (dense and moist)
Ingredients
- 2 1/2 cups all-purpose flour
- 1/2 cup sugar
- 1 tbsp baking powder
- 1/2 tsp salt
- 8 tbsp cold butter, cubed
- 3/4 cup heavy cream
- 1 large egg
- 1 tsp vanilla
Instructions
- Heat oven to 375°F.
- Whisk flour, sugar, baking powder, and salt.
- Cut in butter until mostly incorporated with small visible pieces.
- Mix cream, egg, and vanilla, then stir into dough just until combined.
Assembly
- Divide dough into 4 equal portions.
- Flatten each into a 5–6 inch disk.
- Place one frozen peanut butter disk in the center.
- Fold dough up and around filling, sealing completely.
- Gently flatten to 6–8 inches wide and about 1.5 inches thick.
Bake
- Place on a parchment-lined baking sheet.
- Optional: brush tops lightly with heavy cream.
- Bake 22–26 minutes until set and lightly golden.
- Let rest 10 minutes before cutting.