Last week, during our school evaluation, one of the evaluators came up to me, questioning if I might be willing to remove the trail mix from the buffet.
Because I am who I am, my assistant and I (the infamous Glenda with the turkey for a pet), set up a somewhat lavish table brimming with scones, fruit, tea, and other snacks. A gourmet trail mix was one such snack on the table.
The evaluator was apologetic, but firm that unless the trail mix (full of peanuts) was removed from the room, she would go into anaphylactic shock.
Of course I immediately complied, but I did watch the other evaluator’s faces fall just a little.
Let me make one very important statement. Allergies are not something to take lightly. I don’t resent people who have them and I don’t fault them if their dietary needs might affect my food choices.
I feel sorry for them.
And I’m glad I’m not them.
Because, let me tell you, I love me some peanut butter.
On this blog I’ve featured many a chocolate peanut butter recipe. But this time I went peanut butter crazy. Crazy!
The scone recipe is pretty basic, but any opportunity to add peanut butter and I did it!
All purpose flour is mixed with peanut flour.
Peanut butter chips, naturally.
Before the bake.
After the bake, topped with, yes, one more healthy dose of peanut butter.
Oh my stars and garters! (My Grandma Bertie used to say that:) These scones were good!
1. Unless you have a source for vegan peanut butter chips, these aren’t 100% vegan. If you’re not a “versatile vegan”, leave out the chips. They’ll only be double peanut butter, but that’s pretty good in my book!
2. Your brother, Colby, who hates all things peanut butter won’t like these. Seems pretty obvious, but it’s not like people who say, “I don’t like tomatoes but I like ketchup”. Those two things are totally different. These scones and peanut butter are one in the same.
Let’s have some algebra. If a=b and if b=c, then a=c.
So it is with these scones. If peanut butter tastes delicious and if these scones taste like peanut butter, then…
Yes, you’ve got it, math whiz! These scones=delicious!
Triple Peanut Butter Scones
1 1/2 cups WW pastry flour
1/2 cup peanut flour
1/3 cup brown sugar
1 TBS baking powder
3/4 tsp salt
1/2 cup vegan butter (I used earth balance)
1/2 cup soy creamer (I used So Delicious)
1 tsp egg replacer powder
2 TBS water (combined with egg powder)
1 cup peanut butter chips (optional)
1 TBS melted peanut butter
Combine flours, baking powder, sugar and salt in a food processor. Add in butter chunks and process until sandy in texture. Add chips and pulse just a few times. Add creamer and “egg” and mix until dough forms.
Pat into a circle in a floured board and cut into eight wedges. Bake at 400 for 20 minutes. Let cool slightly, then drizzle with melted peanut butter.