Tuesday, August 21, 2012

Peanut Butter and Jam Surprise Oat Scones


 Are you getting ready for the kids to go back to school? I know some have already started. This year I'm going to have TWO preschoolers. Not quite yet though; I will have L with me for another couple of months until she's two and a half and has ditched the diapers. Even though I could really use a few mornings to myself to get things done, I think I may be subconsciously keeping her in diapers because I am not ready for my littlest baby to be in school.
 These healthier peanut butter oat scones make a great back-to-school breakfast. My girls love them, and with the jam on the inside, they're easy to take on the go. Yummy Hubby loves them too - I caught him sneaking one after work :) Though these scones are delicious, they are not the super buttery flaky kind - these are made with healthier ingredients like oats and peanut butter, less butter, and sweetened with agave syrup instead of refined sugar. Raw turbinado sugar sprinkled on top creates a yummy crunch, so don't skip that part. Try these for breakfast or for an after-school snack and let me know what you think.


Peanut Butter and Jam Oat Scones 
makes about 8

1 1/2 cups rolled oats 
1 1/2 cups all-purpose flour (gluten-free flour is fine too!) 
1/4 teaspoon salt 
1 heaping tablespoon baking powder
1 large egg, lightly beaten
1/3 cup agave syrup
1/4 cup unsalted butter, melted 
1/2 cup peanut butter (I used smooth, but I think chunky would be better)
1/2 cup milk 
8 tablespoons raspberry jam
1 tablespoon turbinado sugar

Preheat the oven to 425 degrees. Line a cookie sheet with parchment paper. 

In a medium bowl whisk together oats, flour, salt, and baking powder. 

In another medium bowl, stir together the egg, agave syrup, butter, milk, and peanut butter. 

Gently stir the wet ingredients into the oat mixture just until moistened. 


Using a 1/3 cup measuring cup, scoop a ball of dough. Make a well with your thumb in the center of the ball. Fill with 1 tablespoon of jam. Flatten another 1 tablespoon of dough and press over the jam to seal. Roll the dough between  your hands to form a smooth ball and place on cookie sheet. Continue until all dough has been used up, spacing scones 2-inches apart. Sprinkle with turbinado sugar. Bake 12-15 minutes, until golden brown and crisp on the edges. When completely cooked, you should not be able to see any gooey dough through the cracks. Cool 5 minutes on the cookie sheet and serve warm.



40 comments:

  1. Two in preschool? You're about to get on a roller coaster that won't stop for quite some time! I envy you, though. I can remember going into my younger daughter's preschool class and making homemade play dough with the kids!

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  2. I know how difficult it is to bake, cook and manage two preschooler..have gone through the same years back. The cookies got a wonderful crispy crust!

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  3. I love cooking with oats! I make an apple crisp with oats and the delish raw sugar crunch you speak of! Perhaps I will post that this fall. Cannot wait to try these fab little scones!

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  4. Aw, I know just how you're feeling :( My oldest is going into Kindergarten next month and I'm still in denial. I can hardly believe it!
    Your scones look fantastic! I love scones but I've been scared to try whole wheat ones. Yours look so great... I think I need to just try! :)

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  5. They look so yummy and chunky! How great to have the jam inside:) Beautiful photos and styling! Enjoy your little ones, Marina:) XO!

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  6. OH MY...I would have loved this when I was little...okay, I'd still love it now :) Your girls are growing up! So fun!

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  7. Yes please - these look fantastic! Love the surprise of jam inside - I really enjoy scones with the jam baked in!

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  8. any surprise that involves jam is right up my alley - these sound absolutely PERFECT!

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  9. These scones make for such a pretty breakfast too! My girls will love them! PS: I love your plates :)

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  10. These look so good. I'm always looking for healthy breakfasts that I can grab and eat in the car on the way to work - I'll have to give these a try!

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  11. Ohhh, I know what I'm making tomorrow morning! These look wonderful!!

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  12. These scones sound wonderful Marina! I will have both kids out of the house for the first time this school year too, though I am looking forward to the few hours of free time I will! Question for you- do you think honey or maple syrup would work in place of the agave? I usually have those on hand, but I don't always have agave.

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    1. Hi Renee! Yes I think maple syrup would be delicious. You could also just use regular sugar, brown sugar, or turbinado sugar.

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    2. Thanks Marina. I have a scone in my regular rotation that uses maple syrup along with oats, so I thought that would be the next best sweetener as well. Beautiful as always!

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  13. is there anything more comforting than a pbj after school? yummmmmmm.

    michele

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  14. perfect! and just in time! : )

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  15. Oh my goodness, these look delicious! You come up with the most wonderful ideas, Marina. I've never tried baking with agave syrup, for some reason, I didn't really think it would work. I can't wait to try these. Your photos look beautiful, by the way :)

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  16. Oh my GAWSH these look so delicious Marina!

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  17. Marina,
    We love scones and these look great. I remember those internal conflicts, need more time, but don't really want that youngest one to leave! :-)
    Karen

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  18. Oh dear, I know how you feel. Our teenager just started his senior year at high school, and I am still not ready! :)
    Your surprise scones look amazing!

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  19. That sounds like a great recipe, we're not big on peanut butter here, but I think I will try them with almond butter for our weekend in the islands this weekend {lots of kids}. I've never used agave syrup, do you think maple syrup would work in it's place?

    We are giving away a signed copy of Social Q's, by Philip Galanes on Splendid Market. He has such great insight on how to handle social interactions in this modern age. Stop by if you are interested. http://www.splendidmarket.com/2012/08/social-qs-giveaway.html

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    1. Oh have a fabulous trip to the islands! Yes, just use maple or regular sugar.

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  20. Wspaniałości !
    Inspirujesz mnie ♥
    Dziękuję :*

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  21. Gorgeous! Love that pocket of jam! So fun.

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  22. There are few things I love as much as I love scones. I have to try these!!

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  23. I love scones but have never attempted to make them. These look delicious!

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  24. I wish I knew how to bake. My finished product always comes out too dry. Any suggestions?

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  25. I love scones! What a fun twist with peanut butter and jelly. I bet children and adults alike love this. Looks yummy!

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  26. Wow! These look AMAZING!! We're making the veggie taco salad tonight! Can't wait! Yum!

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  27. These look so good Marina!

    My son is starting a 3 year old preschool program mid- September! I am so mixed with emotions! My soon to be 5 year old is starting Kindergarten and I'm excited but also sad. My baby has officially started school- school. A full day off in the world...ahhhh, the trials and tribulations of being a mommy.

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  28. Hi Marina, hope you had a great weekend! Great recipe - Will be linking back to this in my post today :)

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  29. MMMMM GREAT POST:)
    Your blog is so wonderful and Im following...I hope you follow me also:)

    If you want some cute swedish decor inspiration...check out my blog:)

    Have a great week dear

    LOVE Maria at inredningsvis.se
    (sweden)

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  30. I love PB&J (I prob eat a PB&J sandwich once a week) and these oat scones are right up my alley!

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  31. Just stunning and I absolutely love your dishes!! :)

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  32. PB&J has got to be one of the best combos ever, and I bet these scones are no exception. I love the use of healthier ingredients too!

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  33. These are delicious and they turned out just right! I substituted honey for the agave syrup, used chunky PB and my homemade sour cherry jam. Yum! The oats are a welcome addition to make these more on the healthy side than a typical scone. Thanks for a great recipe.

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  34. Anonymous7:47 AM

    These are amazing! A hit with the kids and a great post workout meal for me. Can't wait to try more of your recipes

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