In the Kitchen With: Baked’s PB&J Scones – Design*Sponge

This week’s recipe is from Matt and Renato at Baked. I learned about Baked when Grace visited Matt and Renato in their bakery a few years ago and produced this video. I was curious about their recipes and got their beautiful book, made a chocolate cake from it for my office and gained superstar status. I was therefore eager to try out a recipe from their most recent book, Baked Elements, for Oatmeal Peanut Butter Chocolate Chip Scones, but with a twist. If you leave out the chocolate chips, you can make Peanut Butter and Jelly Scones. Wait, wait . . . I know, I thought it sounded weird at first, too. But it’s like getting pure peanut butter with your favorite preserves without being overwhelming! A very efficient way to enjoy your favorite flavors. I can recommend this to everyone who loves peanut butter and jelly sandwiches and anyone who just loves peanut butter. — Kristina

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