I can't decide if I like scones or not. Store bought ones are often too dry, while my first attempt at making them at home produced ones that were too doughy. My local bakery does them right, so I keep trying. This recipe from Midwest Living magazine attracted me because, PEANUT BUTTER, duh. I upped the PB because, PEANUT BUTTER, duh. And, I added a peanut butter drizzle on top to add a bit more sweetness. The end result is quite decent if you are looking to make a scone.
When the scone craving hits, I would make them again, but maybe only do 1/2 batch since they are heavy and makes 12 at full-force.
Peanut Butter Scones
1 c. quick cooking rolled oats (I only had old-fashioned so I ground them a bit in the blender)
1 1/4 c. all purpose flour (160 grams)
1/2 c. whole wheat flour
2 T. packed brown sugar
1 T. baking powder
1/4 t. salt
1/3 c. peanut butter
1/4 c. cold butter
2 eggs, lightly beaten
3/4 c. milk
1 t. vanilla
1/2 c. raisins (I didn't add these, but maybe would do dried cranberries or other berries next time?)
1/2 c. peanuts, chopped
1/4 c. toasted wheat germ
1 T. milk
2 t. packed brown sugar
Lightly grease a large baking sheet and set aside.
In a large bowl, combine the oats, flours, 2 T. brown sugar, baking powder, and salt. Using a pastry cutter, cut in the peanut butter and cold butter until mixture resembles coarse crumbs. Make a well in the center.
In a medium bowl, combine the eggs, 3/4 c. milk and vanilla. Add all at once the the dry ingredients with the raisins, wheat germ, and peanuts.Turn dough on a well floured surface. Knead gently for 10-12 strokes or until nearly smooth. Divide dough in half and pat each portion into a 6 inch circle. Cut each into 6 wedges.
Place wedges 2 inches apart on prepped baking sheet.
Brush edges of wedges with 1 T. milk. Sprinkle with 2 t. brown sugar.
Baked at 400 degrees for 12-14 minutes or until golden.
Optional glaze drizzle
A scoop of powdered sugar and a generous spoon of peanut butter, and a bit of milk whisked together. Add the milk in small bits so it isn't too runny. Add more powdered sugar if you need to thicken it.
Once cooled a bit, drizzle the wedges with the glaze.
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Per magazine: 250 cal, 12 g. fat, 30 g. carbs, 3 g. fiber, 8 g. protein
