Skippy Peanut Butter Scones

1. 1

   Put the ingredients in a bowl, and mix well with a whisk.

2. 2

   Add the ingredients.

3. 3

   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.

4. 4

   Add the ingredients and cut them in with a rubber spatula.

5. 5

   Gather the dough together, wrap in plastic, and rest in the refrigerator for 30 minutes.

6. 6

   Preheat the oven to 220C.

7. 7

   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.

8. 8

   Fold twice to make 4 layers.

9. 9

   Flatten the dough with the rolling pin to make it 2 cm thick.

10. 10

    Cut the 4 sides off with a pastry scraper

11. 11

    Bake for 15 minutes and they're done.

12. 12

    Bake the scraps too and use them for taste-testing.

13. 13

    This is Skippy Super Chunky peanut butter.

14. 14

    It has no sugar added, so it's well suited for baking.

* Per serving · 4 servings · Values may vary.

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