Peanut Butter Breakfast Scones

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.