Recipe finder
Peanut Butter Breakfast Scones
- 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, vit. C (mg) 0, 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