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

Source: Midwest Living


Recipe Summary

25 mins
12 mins
37 mins
12 scones


Ingredient Checklist


Instructions Checklist
  • 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 the 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 a greased or parchment-lined large baking sheet. Brush wedges with 1 tablespoon milk and sprinkle with 2 teaspoons brown sugar.

  • 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; fat 12g; cholesterol 47mg; saturated fat 4g; carbohydrates 30g; mono fat 4g; poly fat 2g; insoluble fiber 3g; sugars 8g; protein 8g; vitamin a 194.4IU; thiamin 0.2mg; riboflavin 0.2mg; niacin equivalents 2.8mg; vitamin b6 0.1mg; folate 60.5mcg; vitamin b12 0.2mcg; sodium 230mg; potassium 243mg; calcium 60.6mg; iron 1.8mg.