Mix dry ingredients: In a large bowl, combine 400g low-protein flour, 10g baking powder, 60g granulated sugar, and 2g salt. Stir well to ensure the dry ingredients are fully incorporated and free from lumps.

Prepare the butter: Cut 160g unsalted butter into small pieces and add them to the dry ingredients. Wearing gloves, use your hands to rub the butter into the flour mixture until it resembles coarse crumbs. The butter should remain in small chunks—not melted—so the dough has layers and the scones come out flaky.

Make the dough: Add 100g milk and 40g heavy cream to the crumbly mixture. Use a spatula to mix until the dough becomes shaggy. Then, use your hands to knead it lightly, just until it comes together. Be careful not to overwork the dough—once it forms a ball, it's done. The dough should not have any dry flour remaining.

Roll out and add peanut butter: Place the dough on a piece of plastic wrap on a flat surface and roll it out to about 0.5–1 cm thick in a square or rectangle shape. Spread a thin layer of peanut butter evenly over the dough using a spoon or spatula.

Fold and roll: Fold the peanut butter-coated dough like you're folding a blanket, then roll it out again. Repeat the process of spreading peanut butter, folding, and rolling. I usually do this 3 times to create multiple layers. Wrap the dough in plastic wrap and freeze for half an hour.

Shape and cut: Trim the edges of the dough to tidy it up, then cut it into evenly sized triangles or squares. Use a sharp knife to cut cleanly so the scones will bake evenly.

Brush with egg wash: Place the cut scones on a baking sheet. Brush the top of each scone with egg yolk wash using a pastry brush, applying it gently to avoid disturbing the shape of the scones. The egg wash will give them a beautiful golden color once baked.

Bake: Preheat the oven to 160°C. Once preheated, place the baking sheet in the middle of the oven and bake for 20 minutes, or until the scones are golden brown on top. Keep an eye on them during the baking process to avoid overbaking.

Cool and enjoy: Once the scones are done baking, remove them from the oven and place them on a cooling rack. Allow them to cool before serving. These scones are best enjoyed warm, with a rich peanut flavor in every bite.