2 cups all-purpose flour
½ teaspoon salt
1/3 cup sugar
1 tablespoon baking powder
6 tablespoons cold butter, cubed
2 eggs, beaten
1/3 cup plain Greek yogurt
½ teaspoon almond extract
1 cup finely diced peaches
Vanilla Almond Glaze:
1/4 cup Justin’s Vanilla Almond Butter
¼ cup powdered sugar
2-3 tablespoons milk
Preheat oven to 375 degrees F. Line a baking sheet with parchment paper.
In a large mixing bowl, combine the flour, salt, sugar and baking powder. Whisk to combine. Using a pastry cutter or fork, cut in the butter. Add the eggs, yogurt and almond extract and stir. Fold in peaches. Dough will be wet and sticky.
Form dough into a 10-inch circle on the prepared baking sheet. Cut into 8 wedges and separate slightly. Bake 20-25 minutes, or until golden brown. Remove from oven and cool slightly.
To make the glaze, combine the almond butter, powdered sugar, and milk in a small bowl and whisk well. Add more milk as needed to make the glaze drizzly. Drizzle over scones and serve warm.
It’s my favorite childhood classic with a better-for-you twist! This recipe combines with most delicious Chocolate Hazelnut Avocado Pudding with organic gummy worms, crushed cookies, and, of course, a Nut Butter Cup. Time to treat your inner child, my friend.
I’m an environmentally conscious guy. I love to go out and look at the bounty of nature, admire landscapes, and ponder on the vast expanse of time that had to pass for all of it to exist. But, sometimes it gets real cold out and I’d rather stay inside. My Chocolate Hazelnut PasTREEs might not stir an existential crisis within you, but they are packed with JUSTIN’S® Chocolate Hazelnut and Almond Butter. When you want to connect with nature from the comfort of your kitchen, try these!
You don’t need to be scared of mummies in this White Chocolate Almond Butter Mummies recipe. Unless you want to be scared about how amazing they taste. They are so cute it’s spooky. Boo!
2 cups all-purpose flour
½ teaspoon salt
1/3 cup sugar
1 tablespoon baking powder
6 tablespoons cold butter, cubed
2 eggs, beaten
1/3 cup plain Greek yogurt
½ teaspoon almond extract
1 cup finely diced peaches
Vanilla Almond Glaze:
1/4 cup Justin’s Vanilla Almond Butter
¼ cup powdered sugar
2-3 tablespoons milk
Preheat oven to 375 degrees F. Line a baking sheet with parchment paper.
In a large mixing bowl, combine the flour, salt, sugar and baking powder. Whisk to combine. Using a pastry cutter or fork, cut in the butter. Add the eggs, yogurt and almond extract and stir. Fold in peaches. Dough will be wet and sticky.
Form dough into a 10-inch circle on the prepared baking sheet. Cut into 8 wedges and separate slightly. Bake 20-25 minutes, or until golden brown. Remove from oven and cool slightly.
To make the glaze, combine the almond butter, powdered sugar, and milk in a small bowl and whisk well. Add more milk as needed to make the glaze drizzly. Drizzle over scones and serve warm.
My whole life is making delicious nut butters. Is it any wonder that my favorite type of cookie is a peanut butter cookie? I do like to add a little variety to my favorite treats, though. Chopped white chocolate peanut butter cups are a welcome addition to this White Chocolate Peanut Butter Cup Cookies recipe. I hope you enjoy it as much as I do.
Eat the rainbow with this tasty Summer Soba Noodle Salad recipe. It’s made with fresh ingredients even the kiddos will love, and takes just a few minutes to put together, making it the perfect option for any night.
