These energy-boosting scones pack a healthy amount of fiber and protein.

Source: Midwest Living
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Ingredients

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Directions

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  • 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.

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  • In a medium bowl, combine eggs, 3/4 cup milk and the vanilla. Add all at once to dry ingredients with raisins, peanuts and wheat germ. Stir until moistened.

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  • 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.

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  • Place wedges 2 inches apart on a greased or parchment-lined large baking sheet. Brush wedges with 1 tablespoon milk and sprinkle with 2 teaspoons brown sugar.

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  • Bake in a 400° oven for 12 to 14 minutes or until golden. Serve warm.

Make-Ahead Directions

Prepare as directed,. Place cooled scones in a resealable plastic freezer bag. Seal, label, and freeze for up to 2 months. To serve, thaw at room temperature. If desired, preheat oven to 350°F. Place scones on a baking sheet; heat for 8 to 10 minutes.

Nutrition Facts

250 calories; 12 g total fat; 4 g saturated fat; 2 g polyunsaturated fat; 4 g monounsaturated fat; 47 mg cholesterol; 230 mg sodium. 243 mg potassium; 30 g carbohydrates; 3 g fiber; 8 g sugar; 8 g protein; 194 IU vitamin a; 0 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 3 mg niacin equivalents; 0 mg vitamin b6; 60 mcg folate; 0 mcg vitamin b12; 61 mg calcium; 2 mg iron;

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