Peanut Butter Date Scones with Honey Glaze

Steps

1. Heat the oven to 400°F (200°C) and line a baking sheet with parchment.
2. Divide the portions before you start: set aside 10 g of the flour for dusting and use the other 340 g in the dough; set aside 20 g of the peanut butter for the glaze and use the other 90 g in the dough; set aside 20 g of the buttermilk for brushing and use the other 140 g in the dough; set aside 25 g of the chopped dry-roasted peanuts for the tops and use the other 65 g in the dough.
3. In a large bowl, whisk together the dough portion of the flour, the brown sugar, baking powder, baking soda and salt.
4. Add the cold butter and rub it into the flour mixture with your fingertips or a pastry cutter until it looks like coarse crumbs with some pea-size pieces.
5. In a separate bowl, whisk the dough portion of the peanut butter with the dough portion of the buttermilk until smooth, then whisk in the egg and vanilla.
6. Toss the dates and the dough portion of the chopped dry-roasted peanuts into the flour mixture so the dates don't clump.
7. Pour the peanut butter and buttermilk mixture into the bowl and stir with a fork just until a shaggy dough forms; don't overmix.
8. Dust the counter with the reserved flour, turn out the dough, divide it in half, and pat each half into a 6-inch round about 1 inch thick. Cut each round into 6 wedges and space the 12 scones on the baking sheet.
9. Brush the tops with the reserved buttermilk and press the reserved chopped dry-roasted peanuts onto them. Chill the tray for 15 minutes so the butter firms up.
10. Bake 16–18 minutes, until the scones are golden and a toothpick in the center comes out clean. Cool on a rack for 15 minutes.
11. For the glaze, stir the powdered sugar with the reserved peanut butter and the honey until smooth and drizzly. Drizzle over the scones and let it set 10 minutes before serving.