Peanut butter scones make regular scones so so much more delicious. I was just in such a good mood yesterday that, yes, I baked twice that day. This also is attributed to being exam-free for 4 weeks!!!! And then finals start up. I can't wait. Seriously. Please, cut my sarcasm with a knife.
So I have this vision of splitting one of these scones, warmed-up, and then schmearing some strawberry preserves in the middle. Wow, would that not taste phenomenal or what? Like a...kicked-up PB & J. YUM.
Peanut Butter Oatmeal Scones
Taken from Good Housekeeping: Great Baking
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. On 13x9-inch pan, 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. Make well in center of flour mixture, 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.