Serious question time.
Do you prefer your PB&J with grape jelly and creamy peanut butter or strawberry jam and crunchy peanut butter?
If I’m being totally honest I would go with grape jelly and creamy peanut butter. On whole wheat bread.
I know not everyone is in that camp. This is a point that has been hotly contested amongst my friends many a time.
The last time I got into this discussion, I was at Bunny’s house. She made Nick and I some PB&Js before Royal Rumble started and honestly, that’s one of my favorite memories from my visit to Greenville. There’s something perfectly comforting about a good peanut butter and jelly sandwich. Especially when it’s made by someone you love.
Nick had never been to Bunny’s house and it was my first time back there on my trip. It was drizzling outside, Bunny’s place was warm as it always was. One of the first things she did upon our arrival was offer us some snacks. She got down to the task of making us sandwiches while Nick walked around her house in wonder. I had done it too on my first visit. Bunny and her husband, Justin, have curated and cultivated a beautiful space. One totally their own and entirely representative of who they are and what they love. There are prints and pictures and Pyrex in every corner. The walls are striped and the ceilings painted bright colors.
Nick and I sat with our food while Bunny bustled around in the kitchen – preparing for the Royal Rumble party. I reclined into my vintage loveseat, now at home in their sitting room, Nick across from me on an old church pew. The coffee table between us held stacks of books and comics and candles and records. Bruno and Lulu, Bunny and Justin’s teacup Yorkies, ran around underfoot. We talked and chewed, took everything in as the rain fell outside.
I wanted to recreate that moment with these scones – warm and comforting, and full of familiar, well-loved flavors. Whatever your preference, grape or strawberry, crunchy or creamy, I think we can all agree that the result is delicious.
PB&J Scones (makes 8 scones)
2 cups flour
3 TBSP sugar
4 tsp. baking powder
1 tsp. baking soda
½ tsp. salt
1 stick unsalted butter, chilled and cut into cubes
½ cup peanut butter, crunchy or creamy, chilled in freezer for 20 – 30 minutes
8 oz. heavy whipping cream, whipped to stiff peaks
Preheat oven to 400 degrees. Line baking sheet with parchment paper and set aside.
Whisk together dry ingredients. Using a pastry cutter, cut in butter first, then peanut butter. Fold in whipped cream until a shaggy dough forms.
On a lightly floured work surface, roll out dough into a large rectangle, make three folds, then fold dough in half again. Continue for three turns. Cut into four even squares and then cut the squares into triangles.
Bake in preheated oven for 12 – 14 minutes, until golden brown and cooked all the way through.
Remove from oven and cool on wire rack.
While scones cool, prepare the glaze.
1 ½ cups powdered sugar
2 TBSP grape jam or strawberry jelly
pinch of salt
2 – 4 tsp. water
Whisk all ingredients together until a smooth glaze forms. Drizzle over still warm scones.
Scones are best served the day they are made.