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Peanut Butter Breakfast Scones
Bake: 12 mins to 14 mins at 400°F
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
1. 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.
2. 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.
3. 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.
4. Place wedges 2 inches apart on prepared baking sheet. Brush wedges with 1 tablespoon milk and sprinkle with 2 teaspoons brown sugar.
5. Bake in 400 degree F oven for 12 to 14 minutes or until golden. Serve warm. Makes 12 scones.
See above.
2/1/2010 08:26:20 AM Report AbuseI tried this recipe becuase I love scones. However, I think the ingredient list must have an error; I ended up with a a batter instead of a dough. I added enough dry ingredients to make it work, but it was still not a dough.
2/1/2010 08:25:25 AM Report Abuse