WALLY'S CRUNCHY PEANUT BUTTER SCONES

Wally's Crunchy Peanut Butter Scones image

Provided by Wallace Hale @katcat

Number Of Ingredients 16

1 cup - quick cooking rolled oats
1 1/4 cup - all-purpose flour
1/2 cup - whole wheat flour
2 tabs - light brown sugar
1 tbs - baking powder
1/2 tsp - salt
1/4 cup - crunchy, peanut butter
1/4 cup - butter
2 - eggs beaten
1/4 cup - whole milk
1 teas - vanilla
1/2 cup - golden raisens
1/2 cup - chopped, pecans
1/2 cup - toasted wheat getm
1 tbls - evaporated milk
2 teas - light brown sugar

Steps:

In a large bowl combine oats, flours,2 tablespoons light brown sugar, the bsking powfer and salt, zusing pastry blender, cut in crunchy peanut butter and butter until mixture resembles coarse nutty crumbs. Make a well in the center.
In a medium bowl combine eggs, 3/4 cup whole milk and the vanilla. Add all at once to dry ingredients with golden raisens, chopped pecans and wheat germ. Stir just moistened.
Turn dough out onto a well-floured surface. Knead gently for 12 strokes or until smooth. Divide dough in half. Roll dough lightly into 2 , 6- inch circles circles. Cut each circle in to six wedges.
Place wedges 2-inches apart on a greased large baking sheet. Brush with 1 tabls evaporated milk. Sprinkle with 2 tbls light brown suger. Bake at 400 f o ven for 12 to 14 minutes or until golden brown. Serve warm. Ummmm