Peanut Butter Raspberry Scones with Crunchy Peanuts

Steps

1. Preheat the oven to 400°F (200°C) and line a baking sheet with parchment.
2. Roughly chop the dry-roasted peanuts; set aside one quarter of the chopped dry-roasted peanuts for the topping and keep the remaining three-quarters for the dough.
3. In a large bowl, whisk the flour, brown sugar, baking powder and salt.
4. Cut the cold butter into the flour mixture with a pastry cutter or your fingertips until it looks like coarse crumbs with some pea-size pieces.
5. In a separate bowl, whisk the peanut butter, buttermilk, egg and vanilla until smooth to make the wet mixture.
6. Pour the wet mixture into the flour mixture and stir with a fork until shaggy; stir in the three-quarters of the chopped dry-roasted peanuts kept for the dough.
7. Turn the dough onto a lightly floured counter, scatter the raspberries over it and gently fold the dough over them 3 or 4 times, keeping the berries mostly whole.
8. Divide the dough in half and pat each half into a 7-inch round about 1 inch thick; cut each round into 6 wedges and set them 2 inches apart on the baking sheet.
9. Brush the tops with the heavy cream, then sprinkle with the reserved quarter of the chopped dry-roasted peanuts and the granulated sugar, pressing lightly so they stick.
10. Chill the shaped scones for 10 minutes so the butter firms up.
11. Bake 18 to 22 minutes, until golden brown and a toothpick in the center of a scone comes out clean.
12. Cool on the sheet for 10 minutes before serving warm.