Peanut Butter 'N' Jelly Scones

• 3 1/4 cups all-purpose flour
• 2/3 cup firmly packed light brown sugar
• 1 tablespoon baking powder
• 3/4 teaspoon salt
• 1/2 cup cold unsalted butter, cut into pieces
• 1/2 cup chunky peanut butter, chilled
• 1/2 cup semisweet chocolate morsels (optional)
• 2/3 cup whipping cream, divided
• 2 teaspoons vanilla extract
• 2 tablespoons turbinado sugar
• About 3/4 cup strawberry jelly

1. Combine first 4 ingredients in a food processor. Pulse briefly until combined. Add butter, and pulse to make a coarse meal. Add peanut butter, and pulse briefly to disperse evenly. Be careful not to overmix.
2. Transfer dough to a large bowl. Add chocolate morsels, if desired. Make a well in center, and add 1/2 cup plus 1 Tbsp. whipping cream and vanilla. Stir with a fork just until dry ingredients are moistened. Knead dough in bowl 2 or 3 times to incorporate dry ingredients in bottom of bowl.
3. Drop mounds of dough using a 1/3-cup measure onto a baking sheet lined with parchment paper. Smooth tops, and brush scones with remaining cream. Sprinkle with turbinado sugar. Make a deep indentation in center of each scone using thumb or the back of a small spoon; fill each with a scant tablespoon jelly.
4. Bake at 425u0b0 for 18 to 20 minutes or until scones are lightly browned around edges. Cool completely.

flour, brown sugar, baking powder, salt, cold unsalted butter, chunky peanut butter, semisweet chocolate, whipping cream, vanilla, turbinado sugar, strawberry jelly

Taken from www.myrecipes.com/recipe/peanut-butter-n-jelly-scones (may not work)