Skippy Peanut Butter Scones

• 180 grams Cake flour
• 20 grams Bread (strong) flour
• 4 tbsp Granulated sugar
• 1 tbsp Baking powder
• 1 pinch Salt
• 30 grams Unsalted butter
• 70 grams Skippy brand Super Chunky peanut butter
• 1 medium egg Beaten egg
• 4 tbsp Milk

1. Put the ingredients in a bowl, and mix well with a whisk.
2. Add the ingredients.
3. Holding the whisk vertically, break up the ingredients while tapping the whisk up and down, until the flour and are mixed together into a crumbly texture.
4. Add the ingredients and cut them in with a rubber spatula.
5. Gather the dough together, wrap in plastic, and rest in the refrigerator for 30 minutes.
6. Preheat the oven to 220C.
7. Flour your work surface generously with bread flour (not listed in the ingredients), and roll the dough out into a rectangle with a rolling pin.
8. Fold twice to make 4 layers.
9. Flatten the dough with the rolling pin to make it 2 cm thick.
10. Cut the 4 sides off with a pastry scraper
11. Bake for 15 minutes and they're done.
12. Bake the scraps too and use them for taste-testing.
13. This is Skippy Super Chunky peanut butter.
14. It has no sugar added, so it's well suited for baking.

flour, bread, sugar, baking powder, salt, butter, butter, egg, milk

Taken from cookpad.com/us/recipes/143616-skippy-peanut-butter-scones (may not work)