Peanut Butter Crisp Scones

If you love peanut butter, these scones will be your favorites. Serve them for breakfast, snacks or desserts.

Makes 6 large scones.

Ingredients:

Peanut Butter Filling:

• 1 c Ritz cracker crumbs (about 1 sleeve)
• 1/2 c powdered sugar
• 1/4 c butter
• 1/2 c creamy peanut butter (not natural-style)

Scones:

• 1/4 c butter
• 1/4 c packed brown sugar
• 1 large egg
• 6 Tbsp buttermilk or whole milk
• 1/4 c sour cream or plain yogurt
• 2 c all-purpose flour
• 2 tsp baking powder
• 1/4 tsp sea salt

Directions:

Peanut Butter Filling:

1. In a large bowl, stir together the Ritz cracker crumbs and powdered sugar.
2. In a small saucepan on a low setting, heat the butter and peanut butter until melted; about 2 minutes. Stir well to combine.
3. Add the Ritz cracker mixture and stir until well incorporated. Set aside to cool at least 15 minutes.

Scones:

1. Preheat oven to 325 degrees F and butter an 8-inch round cake pan or similar.
2. Cream butter and brown sugar in stand mixer or by hand.
3. Add egg and continue mixing until creamy and fluffy.
4. Sift together all dry ingredients, then stir into creamed butter-sugar mixture.
5. Add milk and sour cream; mix all together thoroughly with hands or spoon, but do not over mix.
6. Place half of the scone dough in an even layer in the prepared pan. Add the peanut butter filling in an even layer. Finish with a layer of the remaining scone dough.
7. Bake 25-30 minutes, or until outer edges of scones begin to turn golden. Increase oven temperature to 375 degrees F: bake another 5-10 minutes, or until tops begin to turn golden in places.
8. Cool in pan 10 minutes before removing to a wire rack. Cool at least 20 minutes more before slicing and serving.