Coffee Peanut Butter Scone
Servings: 8 scones
Cake Flour / Low-Gluten Flour 100g
Granulated Sugar 20g
Baking Powder 1 teaspoon
Salt 1 generous pinch
Peanut Butter 25g
Unsalted Butter 25g (Cold)
Natural Yogurt 20g
Whole Milk 30g
Instant Coffee 2g
Boiling Water 15ml
Tools & Equipment:
Dissolve coffee with boiling water. Set aside to cool completely.
Cut the butter into cubes.
Line a baking tray with baking paper.
Preheat the oven to 430°F (220°C).
Sift flour, baking powder and salt into a mixing bowl. Stir in sugar and make a well in the center.
Add cold butter and peanut butter into the flour mixture with a pastry blender or your fingers until the mixture resembles coarse breadcrumbs.
Add yogurt and milk into the dissolved coffee mixture. Mix well to combine and add it to the flour mixture. Use the scraper to mix with a cutting action until the dough clumps together.
Transfer the dough onto a lightly floured surface and fold in a few times to form a dough.
Use the lightly floured rolling pin to roll the dough into a flat round with about 10 cm diameter and 2 to 3 cm thickness.
Divide the dough into 8 wedges. Transfer the wedges to the baking tray. Put the tray in the refrigerator for 30 minutes to allow the dough to firm up.
Glaze the top of the scone with milk and bake in preheated oven for 15 to 20 minutes.
Let cool on the baking paper for a few minutes and then transfer onto a cooling rack to finish cooling.
These scones are best served at warm temperature especially on the day that they are freshly made.
Enjoy with a cup of tea or coffee!
Store the scones in the zip lock bag and freeze them in the freezer for up to 14 days.
To reheat, you can arrange the frozen scones onto the lined baking tray and bake them in a preheated oven at 180°C for about 15 minutes until warm and biscuity.
Make sure the butter is very cold and coffee mixture has been cooled completely.