Peanut Butter Scones are crispy on the outside and soft on the inside with Four Seasons Peanut Butter.

What to avoid when making scones?

5 Mistakes to Avoid When Baking Scones

Using anything but cold ingredients. The secret to the flakiest scones is to start with cold ingredients — cold butter, cold eggs, and cold cream. …

Only using all-purpose flour. …

Overmixing the dough. …

Not chilling the dough before baking. …

Baking them ahead of time.

What is the secret to moist scones?

Keeping scone dough as cold as possible prevents over-spreading. When scones over-spread in the oven, they lose the flaky, moist, and deliciously crumbly texture. In other words, they’re ruined. But the easiest way to avoid disaster is to use cold ingredients like cold heavy cream, egg, and butter.

What cream do you eat with scones?

Serve the scones with clotted cream and raspberry jam..

Are you supposed to butter a scone?

The difference isn’t earth-shattering, but it is enough – on points – to say that the order should be scone, cream and then, finally, jam. I haven’t mentioned butter? Well, no, because I assume the idea of buttering your scone first is an urban myth.

Peanut Butter Scones

Peanut butter pancake are crispy on the outside and soft on the inside with Four Seasons Peanut Butter.

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Equipment

1 Bread barrel
1 Baking tray
1 oven

Ingredients

As needed Peanut Butter
200 grams All-Purpose Flour
110 grams Water
2.5 grams Yeast
3 grams Granulated Sugar

Instructions

Add water and sugar to the bread machine.
Add the flour.
On top of the flour, add the yeast and place the bread pan into the bread machine.
Select the machine's kneading program for 10 minutes. Pause the bread machine at the 3-minute mark, and it will automatically resume kneading after 9 minutes.
After the kneading is complete, cover the bread pan with a damp cloth and select the fermentation program for one hour.
Once the dough has doubled in size, remove it and let it rest for 15 minutes to release the air. Then roll it into a rectangular shape.
Squeeze Four Seasons Peanut Butter onto the dough.
Spread the peanut butter evenly using the back of a spoon.
Roll it up from the top.
elongating it as you roll to create more layers.
After rolling, cut it into 6 cm long sections.
Pinch the ends together.
Press it down with the seam side facing down, then roll it in a bowl of sesame seeds to make them stick.
Place the prepared pieces on a non-stick baking sheet.
Let them rest for 30 minutes in the East Ling oven.
Bake in the preheated East Ling oven at 180 degrees Celsius for 20 minutes on the lower rack.

Notes

1、Make the dough slightly softer for better results.
2、Sprinkle some flour on the cutting board to prevent sticking.
3、Adding more peanut butter results in a richer flavor.
4、These pastries taste best when served warm. If they cool down, you can reheat them in a 100-degree oven for 10 minutes.

Author: Wzp123

Course: Peanut Butter Scones

Cuisine: Chinese

Keyword: bake