The idea for these scones has been rattling around in my head ever since I tried Heidi Swanson’s Raspberry Mega Scones at 101cookbooks.com. Baking them slab-style and filling them with jam make these scones moister than their kin. Try them with your favorite jam or jelly, or skip the jam and fill them with dark chocolate morsels instead. —Bob Vivant
unsalted butter, cold, cut into small cubes
milk or cream, plus more for finishing
1/2 - 2/3 cups
jam or jelly (or chocolate chips)
coarse sugar (turbinado or demerara)
In This Recipe
Preheat the oven to 375°F.
Combine flour, sugar, baking powder, baking soda, and salt in a mixing bowl. Using a pastry cutter or two knives, cut in the butter until the mixture looks sandy. Mix the peanut butter in with your hands until large clumps form. Add the milk and yogurt. You want a soft but not sticky dough. Add more milk a tablespoon at a time if the mixture is too dry.
Turn the dough onto a lightly floured Silpat or sheet of parchment paper and pat it into an 11×9-inch rectangle, about 1/2-inch thick. Spread the jam over the dough. Fold one long side of the dough toward the center, then fold the opposite side over that to form 3 layers, as if you’re folding a business letter. Press lightly on the top of the dough to seal it. To discourage the dough from breaking as you lift it, fold the Silpat in and then peel it back to separate it from the dough. (Thanks for the tip Heidi!) Slide onto a baking sheet.
Brush the top with milk or cream and generously sprinkle with sugar and peanuts.
Bake for 30-35 minutes, until the scone is firm to touch and dark golden on the bottom. Allow to cool for 10 minutes on the baking sheet, then transfer to a wire rack. Slice into squares to serve.