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.