wally's crunchy peanut butter scones

Name: Wally's Crunchy Peanut Butter Scones
Prep time: 15 min
Cook time: 15 min
Yield: 12
Cuisine: American
Ingredients: 1 cup - quick cooking rolled oats; 1 1/4 cup - all-purpose flour; 1/2 cup - whole wheat flour; 2 tabs - light brown sugar; 1 tbs - baking powder; 1/2 tsp - salt; 1/4 cup - crunchy, peanut butter; 1/4 cup - butter; 2 - eggs beaten; 1/4 cup - whole milk; 1 teas - vanilla; 1/2 cup - golden raisens; 1/2 cup - chopped, pecans; 1/2 cup - toasted wheat getm; 1 tbls - evaporated milk; 2 teas - light brown sugar

16 Pinches

Wallace Hale

sikeston, MO

Updated on Dec 13, 2014

Good at any meal enjoy

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prep time 15 Min

cook time 15 Min

method Bake

yield 12 serving(s)

Ingredients

1 cup - quick cooking rolled oats
1 1/4 cup - all-purpose flour
1/2 cup - whole wheat flour
2 tabs - light brown sugar
1 tbs - baking powder
1/2 tsp - salt
1/4 cup - crunchy, peanut butter
1/4 cup - butter
2 - eggs beaten
1/4 cup - whole milk
1 teas - vanilla
1/2 cup - golden raisens
1/2 cup - chopped, pecans
1/2 cup - toasted wheat getm
1 tbls - evaporated milk
2 teas - light brown sugar

How To Make wally's crunchy peanut butter scones

Step 1

In a large bowl combine oats, flours,2 tablespoons light brown sugar, the bsking powfer and salt, zusing pastry blender, cut in crunchy peanut butter and butter until mixture resembles coarse nutty crumbs. Make a well in the center.

Step 2

In a medium bowl combine eggs, 3/4 cup whole milk and the vanilla. Add all at once to dry ingredients with golden raisens, chopped pecans and wheat germ. Stir just moistened.
Step 3

Turn dough out onto a well-floured surface. Knead gently for 12 strokes or until smooth. Divide dough in half. Roll dough lightly into 2 , 6- inch circles circles. Cut each circle in to six wedges.
Step 4

Place wedges 2-inches apart on a greased large baking sheet. Brush with 1 tabls evaporated milk. Sprinkle with 2 tbls light brown suger. Bake at 400 f o ven for 12 to 14 minutes or until golden brown. Serve warm. Ummmm
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