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.
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.
I'm so glad you're here! I'm a busy mama to two sweet girls and a bunch of funny animals. I'm passionate about sharing the beauty of real food through plant based recipes. I hope you find many easy, nourishing, delicious recipes your family will love.