Recipes
Ginger-Peanut Scones

These tender scones taste best on the day they are made. For a more pronounced ginger-peanut flavor, add some finely minced crystallized ginger and chopped roasted peanuts to the dough.

Ingredients
2 cups unbleached {all-purpose flour}
1/2 cup sugar
2 teaspoons cream of tartar
1 teaspoon baking soda
3/4 teaspoon salt
1 teaspoon ground {ginger}
1/2 cup peanut butter
1/4 cup nonhydrogenated margarine
1/4 cup plus 2 teaspoons milk or soy milk
1  egg or blended egg substitute for 1 egg
Directions
Preheat the oven to 400°F. Lightly grease and flour a baking sheet.

In a bowl, sift together the flour, sugar, cream of tartar, baking soda, salt, and ginger. Using a pastry blender, cut in the peanut butter and margarine until the mixture resembles coarse crumbs.

In a separate bowl, combine the milk and egg and mix until smooth. Stir into the flour mixture until just blended. Do not overwork.

Divide the dough in half and transfer to a floured surface. Using a rolling pin, flatten each piece of dough to 1/2-inch thickness. Cut the dough into 3-inch triangles and place on the prepared baking sheet. Bake for 12 minutes, or until golden brown. Cool slightly. Serve warm.

Ease of Preparation: Moderate

Preparation Time: 30 min

Cook Time: 12 min

Servings: 12

Recipe By: Robin Robertson

From:  Peanut Butter Planet
Used with permission of Rodale

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