You’re technically an adult when you turn 18, right? Actually, I don’t even know if that’s totally true, with all of the milestone ages you hit between 16 and 21. There’s a lot of other factors that – I think – contribute to your “adultiness” though. And maybe I’m officially not an adult since I just tried using the word “adultiness” in a sentence; in fact, sometimes I don’t feel like one at all. But you know what does make me feel like an adult? Eating nuts – seriously. For most of my life I couldn’t stand them, and now I put them in scones, bread, bars and other foods by choice. What?? Sometimes it still shocks me.
I’ve realized, though, that even though I use some nuts all the time when I bake, there are others that I rarely use, like peanuts. And the thing is, I don’t see anyone baking with peanuts – ever. Is there some sort of unwritten rule I don’t know about? Because I don’t really get it. We love baking with peanut butter, and some of us even like baking with chunky peanut butter, so where are the good ol’ peanuts? If you can explain, please do. In the meantime, I have an answer to my own question: the peanuts are here. Strawberry Peanut Scones – that’s what’s up today.
These scones are light, moist, and tender, with the delicate flavor of strawberries and the distinct taste of peanuts playing off each other as well as they would in a peanut butter and jelly sandwich. Since the peanut flavor comes from the actual nut (as opposed to peanut butter), you get that crunch here and there that you wouldn’t otherwise get in a scone. The combo of flavors and textures just works. It was a total spur-of-the-moment creation, but one that I really liked. Maybe peanuts in scones is unconventional, and maybe these scones are only for some people. But if you’re looking at these and thinking, “Hey, that might be tasty,” I’m pretty sure you’ll dig all of this strawberry-peanut goodness!
These light, tender, and slightly sweet scones are reminiscent of a PB & J sandwich, but with their own unique twist. Instead of peanut butter and jelly, they use peanuts and strawberries.
- 1 1/2 cups all-purpose flour plus 1 tablespoon, divided
- 1/4 cup granulated sugar plus 1 tablespoon, divided
- 2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 cup butter, cubed and frozen
- 1/2 cup chopped frozen strawberries*
- 1 cup sour cream
- 1/4 cup peanuts, finely chopped**
- Line a baking sheet with parchment paper.
- In a large bowl, whisk together 1 1/2 cups flour, 1/4 cup sugar, baking powder, baking soda, and salt. Use a pastry knife to cut in the frozen butter until only small pieces remain, with the mixture resembling the texture of coarse sand.
- In a separate, small bowl, whisk together the remaining 1 tablespoon flour and 1 tablespoon sugar. Add the chopped strawberries and toss them in until evenly coated.
- Add the strawberry mixture, sour cream, and peanuts to the dry ingredients and fold them in as best as possible (don't overmix); then use your hands to completely work all of the ingredients together into a single ball of dough. If may seem a bit too dry and crumbly at first, but everything should come together.
- Place the dough on the parchment-lined baking sheet, and place another layer of parchment on top. Pat the dough into a square that measures 3/4"-1" thick. Place in the freezer for an hour to chill.
- Preheat oven to 425°F. Remove the scones from the freezer and cut them into 9 equal squares. Space apart on the baking sheet. Bake the scones for 12-17 minutes, until a toothpick inserted into the center of one comes out clean. Allow them to cool slightly on the baking sheet, and then serve or move them to a wire rack to finish cooling. Store scones in an airtight container.
*Chop your strawberries before you start the recipe, and then place them back in the freezer until you're ready to add them. You need to keep them as cold as possible.
**If you like the "salted" taste in baked goods, go ahead and use salted peanuts. Otherwise, I would recommend unsalted peanuts.