I like these scones. For something peanut butter, that is. They’re kind of craggy and rustic, and very hearty. And different – I’ve never seen a scone recipe like this. It’s one of the reasons I love the Baked books.

The recipe calls for chunky peanut butter, and there’s even a recipe for chunky peanut butter in the book. I went the complete opposite direction, and used Skippy Super Chunk (the horror).

I made half of these with chocolate chips – and it’s a nice addition. I made the other half without chocolate chips, and Larry tried those with raspberry jam, a take on a peanut butter and jelly sandwich. I had a bite, but I like peanut butter and jelly sandwiches even less than peanut butter.

I’d like to make make these again, using a homemade chunky almond butter instead of peanut butter. For the recipe and to see how the other Baked Sunday Morning bakers fared, head over to Baked Sunday Mornings.

• Oatmeal Peanut Butter Chocolate Chip Scones (Baked Elements, p. 31)