250 ml whole milk
3 tbsp smooth peanut butter
425 g self-raising flour, plus extra for dusting
150 g cold butter, cubed
2 tbsp golden caster sugar
½ tsp salt
100 g salted, roasted peanuts, roasted until golden, then roughly chopped
seedless raspberry jam or American raspberry jelly spread
clotted cream, to serve
smooth peanut butter, to serve
- Put the milk and peanut butter in a pan together and heat gently, whisking, until the peanut butter has melted into the milk. Cool to hand temperature, then reserve 2 tbsp of the mixture for glazing.
- Heat the oven to 220C/fan 200C. Put the flour into a big mixing bowl, scatter in the butter cubes, then, using your fingertips rub together until you’re left with a crumbly mixture. Stir in the sugar, salt and chopped peanuts, then use a round-bladed dinner or palette knife to quickly stir in the cooled milk mixture. Gently work it all together until a soft dough starts to form.
- Tip the dough out onto a lightly flour-dusted surface and knead together just 3-4 times to get rid of the big cracks. Pat (or gently roll) the dough out to about 3cm thick. Dust a 5-6cm round cutter with more flour and stamp out rounds by pushing the cutter down firmly – don’t twist. Gather trimmings together to make as many scones as you can. Sit on a floured baking sheet and brush the tops with the reserved milk. Bake for 10-12 minutes until golden and risen.
- Split the scones (still warm is best), spread with a little more smooth peanut butter, and smear with raspberry jelly and a little clotted cream, if you like, before eating.