Put the ☆ ingredients in a bowl, and mix well with a whisk. Add the ● ingredients. 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.
Add the ◎ ingredients and cut them in with a rubber spatula. Gather the dough together, wrap in plastic, and rest in the refrigerator for 30 minutes.
Preheat the oven to 220°C. 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.
Fold twice to make 4 layers. Flatten the dough with the rolling pin to make it 2 cm thick.
Cut the 4 sides off with a pastry scraper
Bake for 15 minutes and they're done. Bake the scraps too and use them for taste-testing.
This is Skippy Super Chunky peanut butter. It has no sugar added, so it's well suited for baking.
Story Behind this Recipe
I thought up a snack using peanut butter.
In step 5, please be sure to cut off the 4 sides. By doing this, you'll have beautifully and evenly spilt scones. You can revive cold scones by warming them up for 3 minutes in a oven, they'll become nice and crispy again.