Peanut Butter and Jelly Scones

1. Preheat the oven to 350 F. Prepare a sheet pan with a Silpat or a sheet of parchment paper.
2. In the bowl of a food processor, combine the dry ingredients (flour through salt).
3. Add the butter to the food processor and pulse until you have a coarse crumb. Set aside.
4. In a separate bowl, whisk together the peanut butter, egg and cream until smooth.
5. Add the peanut butter mixture to the dry ingredients and pulse until everything comes together in a dough.
6. Turn dough out onto a lightly floured countertop, and gently roll it out into a rectangle, about 1” thick.
7. Use a biscuit cutter or jam jar to cut out circles as large as you like. Re-roll the scraps so that you use all of the dough.
8. Place the scones onto the prepared sheet pan, leaving space in between them, as they will spread.
9. Make an indentation into the tops of the scones, and then place ½-1 teaspoon of jam in the indentation.
10. Sprinkle the edges of the scones with granulated sugar.
11. Bake the scones for 18-20 minutes or until firm and golden and the jam has baked into the scones.
12. Let cool slightly and serve warm or at room temperature,