PB&J SconesVenetian Brioche BunsGrissiniMaritozzi

Step 1

Freeze butter until firm, 10 to 20 minutes.

Step 2

In a large bowl, whisk together flour, peanut butter powder, sugar, baking powder, and salt. Using a pastry blender or 2 forks, cut in frozen butter until pieces are pea-size.

Step 3

In a small bowl, whisk together cold cream and cold sour cream. Using a fork, gradually stir cream mixture into flour mixture until dry ingredients are moistened. (It’s OK if dough is crumbly or shaggy in parts.)

Step 4

Turn out dough onto a clean surface; gently knead or fold 8 to 11 times just to bring dough together. Shape into a rough 5-inch square. Wrap in plastic wrap, and freeze for 10 minutes.

Step 5

On a lightly floured surface, roll or pat dough into a rough 12×5-inch rectangle, lightly flouring rolling pin as needed; fold into thirds like a letter. (Dough may start out crumbly but will come together with each fold.) Rotate dough 90 degrees; repeat rolling and folding process. Wrap in plastic wrap, and freeze for 15 minutes.

Step 6

On a lightly floured surface, roll dough into a 12×5-inch rectangle, lightly flouring rolling pin as needed; fold into thirds like a letter. Roll into an 8×4-inch rectangle; divide into 2 (4-inch) squares. (For best accuracy, divide dough by weight.) Wrap in plastic wrap, and freeze for 15 minutes.

Step 7

Working with one half at a time, preshape dough into a rough circle; roll or pat into a 8- to 8½-inch round (about a scant ¼ inch thick). Wrap in plastic wrap, and freeze dough circle. Repeat with remaining dough.

Step 8

Line a baking sheet with parchment paper.

Step 9

Dollop and spread Thick Strawberry Jam evenly over 1 dough circle, leaving a ¾- to 1-inch border around edges. Brush border with egg. Top with remaining dough round; pinch together edges, and tuck underneath disk. Pinch closed any seams in bottom and sides of disk; shape into a 7½-inch round (about ¾ inch thick). Using a serrated knife, cut dough into 6 wedges, wiping blade between cuts. Place at least 2 inches apart on prepared pan. Freeze until firm, 30 to 40 minutes.

Step 10

Preheat oven to 350°F (180°C).

Step 11

Place a second baking sheet underneath pan with scones. (See Note.) Brush tops of scones with egg.

Step 12

Bake until golden brown, a wooden pick inserted in center comes out clean, and an instant-read thermometer inserted in center registers 200°F (93°C) to 205°F (96°C), 22 to 30 minutes, loosely covering with foil during final 5 minutes of baking to prevent excess browning. Carefully remove from pan, and let cool on a wire rack for 25 minutes. Serve warm, or let cool completely. Drizzle with Peanut Butter Glaze before serving.

Step 13

In a small saucepan, stir together all ingredients. Bring to a boil over medium-high heat. Cook, stirring frequently, for 5 minutes. Reduce heat to medium, and cook, stirring frequently and mashing berries, until mixture thickens, starts to bunch in pan, and falls off a spatula in thick, jellied clumps, 15 to 20 minutes. (See PRO TIP.) (Stovetops vary; adjust heat as needed to prevent jam from burning.) Remove from heat; transfer to a small bowl, and let cool completely before using. (Jam will set up very thick, almost like fruit leather. If it becomes too thick to spread on scones, gently microwave on high in 10-second intervals, stirring between each, until it is smooth enough to spread.)

Step 14

In a medium bowl, stir together confectioners’ sugar, cream, peanut butter powder, and salt. Gradually stir in 2 tablespoons (30 grams) water until desired consistency is reached. Use immediately.