Petite Peanut Butter Scones

Heat oven to 400 degrees. In a large bowl sift together the flour, baking powder, salt and brown sugar. Using a pastry blender or fork, cut in the peanut butter and the softened butter until the mixture looks like coarse crumbs.

Make a well in center of crumb mixture and add all of the milk and the maple flavor. Stir just until mixture is moistened and the dough is formed.

Sift approximately 2 tablespoons of flour on wax papered covered work surface. Pat and shape the dough into a 9-inch square. Cut the square into 9 – 3-inch squares. Cut each square diagonally to make 18 triangles. Wipe the knife with a paper towel between cuts and dip in flour to aid in cutting.

Beat together egg white and water until frothy and well combined. Brush scones with egg white wash and sprinkle with sparkling sugar. Using a spatula, transfer scones to large cookie sheet placing them 1 inch apart.

Bake 24 to 28 minutes or until set and edges are lightly browned. Immediately remove from cookie sheet to cooling racks. Cool or serve warm with softened butter and maple syrup.