Sunday, October 14, 2012

Oatmeal Peanut Butter Scones

 "Hey, you got peanut butter in my scones". Sunday's Morning's BAKED breakfast starts off with a roaring dose of oatmeal. But wait, something looks a little unique about this breakfast. Something odd, but with a familiar flavor. Let's take a bite and find out. 

BAKED'S creation, Oatmeal Peanut Butter Chocolate Chip Scones, is truly a one-of-a-kind creation.

They start off with your traditional lineup - flour, butter, salt, oats - with a sugary kick of dark brown sugar - and mixed with an egg yolk and buttermilk. Oh, and a non-traditional one-half cup of peanut butter. Based on all the other scone recipes I've made, which have a ratio of 2 cups flour to 1 tablespoon baking powder, I added a second teaspoon of powder in addition to the baking soda - just for good measure. I figured all that peanut butter and oats would need a little extra nudge to rise and shine. Rather than cut them out into individual triangular scones BAKED recommends scoring and leaving it in the round. I'm not sure why, but I'm up for new adventures in baking.

Did I have these for breakfast? No. Would I? No. These were tasty - who can't help but love the combination of PB&C - but there was something odd about chewing a scone with the flavor of a Reese's Peanut Butter Cup. I found myself searching for the traditional cream, currants or jam with every bite.

Should you try them? Certainly. You might just love the collision of chocolate and peanut butter for breakfast!

To get the recipe for this unique breakfast treat, venture on over to BAKED SUNDAY MORNINGS.

 – mike