Peanut Butter & Jelly Oatmeal Scones


1 cup oatmeal
1 3/4 cups all-purpose flour
2 tbsp. sugar
2 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
6 tbsp. cold butter, cut up
2/3 cup buttermilk or yogurt or 2/3 cup milk + 2/3 tbsp. lemon juice
1 egg yolk
1/2 cup peanut butter, creamy


Preheat oven to 400 degrees
Toast oats 5-7 minutes, until lightly browned
Cool and place in separate bowl
Spray pan with nonstick cooking spray

In large bowl, stir together flour, sugar, baking powder, salt, and oats
With pastry blender, cut in butter until mixture resembles coarse crumbs
In small bowl, with fork, mix buttermilk and egg yolk
Pour in buttermilk mixture and peanut butter, and stir until combined
Lightly knead in bowl until dough just holds together
Transfer dough to prepared cookie sheet
Shape into 7 1/2-inch round
With floured knife, cut round into 8 wedges, but do not separate wedges

Bake 20-25 minutes, until toothpick inserted in center of round comes out clean
Separate scones and serve warm, or transfer to wire rack and cool

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