Peanut Butter Breakfast Scones

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Published on Midwest Living (http://www.midwestliving.com)

Peanut Butter Breakfast Scones

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Yield: 12 scones
Prep 25 mins
Bake 12 mins to 14 mins

Ingredients

1 cup quick-cooking rolled oats
1 1/4 cups all-purpose flour
1/2 cup whole wheat flour
2 tablespoons packed brown sugar
1 tablespoon baking powder
1/4 teaspoon salt
1/4 cup creamy peanut butter
1/4 cup butter
2 eggs, lightly beaten
3/4 cup milk
1 teaspoon vanilla
1/2 cup raisins
1/2 cup peanuts, chopped
1/4 cup toasted wheat germ
1 tablespoon milk
2 teaspoons packed brown sugar

Directions

Lightly grease a large baking sheet; set aside. In a large bowl, combine oats, flours, 2 tablespoons brown sugar, baking powder and salt. Using pastry blender, cut in peanut butter and butter until mixture resembles coarse crumbs. Make a well in center.
In a medium bowl, combine eggs, 3/4 cup milk and vanilla. Add all at once to dry ingredients with raisins, peanuts and wheat germ. Stir until moistened.
Turn dough out onto a well-floured surface. Knead gently for 10 to 12 strokes or until nearly smooth. Divide dough in half. Pat or lightly roll each portion into a 6-inch circle. Cut each circle into 6 wedges.
Place wedges 2 inches apart on prepared baking sheet. Brush wedges with 1 tablespoon milk and sprinkle with 2 teaspoons brown sugar.
Bake in 400 degree F oven for 12 to 14 minutes or until golden. Serve warm. Makes 12 scones.

Nutrition Facts

(Peanut Butter Breakfast Scones)

fiber (g) 3, Niacin (mg) 3, Polyunsaturated fat (g) 2, Pyridoxine (Vit. B6) (mg) 0, Thiamin (mg) 0, sugar (g) 8, Riboflavin (mg) 0, vit. A (IU) 194, calcium (mg) 61, iron (mg) 2, pro. (g) 8, cal. (kcal) 250, carb. (g) 30, sodium (mg) 230, chol. (mg) 47, Potassium (mg) 243, Fat, total (g) 12, Monosaturated fat (g) 4, Folate (µg) 60, Cobalamin (Vit. B12) (µg) 0, sat. fat (g) 4

Source URL (retrieved on May 22, 2013): http://www.midwestliving.com/recipe/quickbreads/peanut-butter-breakfast-scones/

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