Honey Glazed Peanut Butter & Apple Scones

Honey Glazed Peanut Butter & Apple Scones

Ingredients:
4 cups Flour, plus more for dusting½ cup Sugar 2 tsp Baking Powder½ tsp Baking Soda½ tsp Salt 1 tsp Ground Cinnamon 12 oz Cold Butter, cubed 1¼ cups Diced Granny Smith Apples 1¼ cups Buttermilk¾ cup Peanut Butter, crunchy or creamy 1½ cups Confectioners' Sugar½ cup Honey About 1 Tablespoon Hot Water 1 tsp Vanilla Extract

Preheat the oven to 400F degrees. Line 2 baking sheets with parchment paper. In the work bowl of a food processor, combine the flour, sugar, baking powder, baking soda, salt, and cinnamon. Pulse the mixture several times to blend.Scatter the butter pieces over the flour mixture and pulse several times, until the mixture resembles a coarse meal (you should still be able to see pieces of butter.) Transfer the mixture to a large bowl and add the apple pieces, tossing to mix.In a medium bowl, whisk together the buttermilk and the peanut butter until well blended. Add the buttermilk mixture to the flour mixture, mixing until just combined and the dough begins to stick together. If the dough is still too dry, add more buttermilk, 1 tablespoon at a time.Turn the dough out onto a lightly floured work surface and shape it into two rounds, each about 1 1/2-inches thick. Cut each round into 6 wedges. Place the wedges onto the prepared baking sheets, spacing a few inches apart.Bake the scones until they are puffed, golden brown, and firm when touched, 20-23 minutes. Allow the scones to cool for a few minutes, and then transfer them to a wire rack placed over foil or a baking sheet.Prepare the glaze: In a medium bowl, whisk together the confectioner's sugar and the honey until blended. Add enough hot water to create a smooth, thick glaze. Whisk in the vanilla.Drizzle the glaze all over the still warm scones. Allow the glaze to set, at least 10 minutes.