Wally's Crunchy Peanut Butter Scones

Wally's Crunchy Peanut Butter Scones Recipe

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Wallace Hale


Good at any meal enjoy


☆☆☆☆☆ 0 votes

15 Min
15 Min


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  • 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
  • 1/4 cup
    crunchy, peanut butter
  • 1/4 cup
  • 2
    eggs beaten
  • 1/4 cup
    whole milk
  • 1 teas
  • 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


  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.
  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.
  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.
  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

Printable Recipe Card

About Wally's Crunchy Peanut Butter Scones

Course/Dish: Sweet Breads
Main Ingredient: Flour
Regional Style: American
Dietary Needs: Low Sodium
Hashtag: #scones

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