In the Kitchen With: Baked’s PB&J Scones

http://assets7.designsponge.com/wp-content/uploads/2012/11/Peanut-Butter-Scones-2.jpg 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 About Matt and Renato: Matt Lewis and Renato Poliafito left their day jobs in advertising to open their bakery, Baked, in Brooklyn, to immediate praise from fans across the country. They have been featured on Oprah, the TODAY Show, the Food Network and the Martha Stewart Show. Their previous books include Baked and Baked Explorations. Lewis and Poliafito live in New York City. See the Matt and Renato's recipe after the jump . . . (more…) via Kristina Gill http://www.designsponge.com/2012/11/in-the-kitchen-with-bakeds-pbj-scones.html tagcakedesignnews

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