Sunday, September 1, 2013

Peanut Butter Scones

     Here's a great portable treat for those mornings when you and/or your family needs to dash out the door.  Sweet raisins contrast with salty peanuts in these great, on-the-go scones.

Peanut Butter Scones

1 C quick-cooking rolled oats
1 1/4 C all-purpose flour
1/2 C whole wheat flour
2 Tbsp. packed brown sugar
1 Tbsp. baking powder
1/4 tsp. salt
1/4 C creamy (or crunchy---your choice!) peanut butter
1/4 C butter
2 eggs, lightly beaten
3/4 C milk
1 tsp. vanilla
1/2 C raisins
1/2 C peanuts, chopped
1/4 C toasted wheat germ
1 Tbsp. milk
2 tsp. packed brown sugar

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 well-floured surface.  Knead gently for 10 to 12 strokes of 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 oven 12 to 14 minutes or until golden.  Serve warm. 

Makes 12 scones

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