Peanut Butter Breakfast Scones
Recipe from Midwest Living



by 1  person


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Yield: 12 scones
Prep Time: 25 mins
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Ingredients
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    1   cup 
    quick-cooking rolled oats
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    1 1/4  cups 
    all-purpose flour
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    1/2  cup 
    whole wheat flour
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    2   tablespoons 
    packed brown sugar
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    1   tablespoon 
    baking powder
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    1/4  teaspoon 
    salt
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    1/4  cup 
    creamy peanut butter
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    1/4  cup 
    butter
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    2   
    eggs, lightly beaten
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    3/4  cup 
    milk
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    1   teaspoon 
    vanilla
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    1/2  cup 
    raisins
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    1/2  cup 
    peanuts, chopped
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    1/4  cup 
    toasted wheat germ
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    1   tablespoon 
    milk
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    2   teaspoons 
    packed brown sugar

Directions
1.
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.
2.
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.
3.
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.
4.
Place wedges 2 inches apart on prepared baking sheet. Brush wedges with 1 tablespoon milk and sprinkle with 2 teaspoons brown sugar.
5.
Bake in 400 degree F oven for 12 to 14 minutes or until golden. Serve warm. Makes 12 scones.
Tip
  • 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 degrees F. Place scones on a baking sheet; heat for 8 to 10 minutes.
Nutrition information
Per Serving: cal. (kcal) 250, Fat, total (g) 12, chol. (mg) 47, sat. fat (g) 4, carb. (g) 30, Monosaturated fat (g) 4, Polyunsaturated fat (g) 2, fiber (g) 3, sugar (g) 8, pro. (g) 8, vit. A (IU) 194.36, vit. C (mg) 0, Thiamin (mg) 0.24, Riboflavin (mg) 0.19, Niacin (mg) 2.76, Pyridoxine (Vit. B6) (mg) 0.12, Folate (g) 60.48, Cobalamin (Vit. B12) (g) 0.18, sodium (mg) 230, Potassium (mg) 243, calcium (mg) 60.58, iron (mg) 1.8, Percent Daily Values are based on a 2,000 calorie diet
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