Oops. I did it again.

Invented another recipe, that is.

Sorry for the title.  But it got you here, didn’t it?  So…maybe I’m not so sorry.

My life is pretty much a comedy of errors.  So I don’t need to explain why I’m posting nearly a week later than I had intended to, right?  Suffice it to say, our week has been a little different from most.  Awesome, just a little different routine.

This past Sunday was an R/C race day.  This race puts me within 20 miles of the closest IKEA, so I usually tag along with Ryan and our first racer for  this one.  (In fact, quick side story: race morning arrives and little man says, “Mom, I’ll miss you while you’re at IKEA today.” I responded, “Who says I’m going to IKEA?” His reply? “You ALWAYS go to IKEA when we go to this race.”  Yep.  Touche.)

So, yeah, obviously I went along to go to IKEA, though I didn’t make my final decision to go until about 11:30 Saturday night.

Race days are long days.  Ryan usually leaves our house between 6 and 7AM, depending on how far he’s traveling.  This trip required a 7AM departure. (We never got on the road till 8).  He usually just grabs a gas station breakfast for him and his companion (breakfast sandwiches, donuts…whatever.  I try not to interfere too much on these days).  I do, however, usually try to send something semi-healthy for munching.  With all three boys going this trip, I decided to make something that would be mostly healthy and filling, and not require heating or cooling.  My solution?  Scones.  I thought if I packed them with peanut butter, oats, and wheat germ, they’d fill those little tummies enough that we could keep snacking throughout the day to a minimum (this plan backfired, by the way.  However, I maintain that I provided a solid breakfast for him to absorb some of the sugar.)

Anyway, back to my scones.  I love cinnamon ones, while pomegranate is another favorite in this house.  This time, I was hungry for peanut butter scones.  Of course, I’ve never even tried them, never mind used a recipe to make them.  (In fact, the only scones I’ve ever eaten are those I’ve made myself.  So…I hope I’m doing it right.)  Google said peanut butter and chocolate chips was a great option.  Pinterest agreed.   I had no chocolate chips (remember, 11:30PM).  Peanut butter and jelly sounded divine, but those had to be cut with a biscuit cutter and, and jelly in the car didn’t have me all that excited.   At midnight, knowing I had to be up by 6AM, I wanted to do it the easy way.  Peanut butter and oats?  That I could do.  But again, none of the recipes I saw matched the ingredients I wanted to use.  Again, I invented.  Here’s how:

Peanut Butter Oatmeal Scones

2¼ cups all-purpose flour
1 tablespoon baking powder
2 teaspoons sugar
1 Tbsp brown sugar
1 teaspoon baking soda
½ teaspoon salt
1 teaspoon ground cinnamon (optional)
3/4 cup quick-cooking oats
1/4 cup wheat germ (or flax seed)
6 tablespoons cold unsalted butter, cut into cubes
1 cup milk
½ cup peanut butter
1 egg, beaten
Preheat oven to 400 degrees

In a large bowl, combine flour, baking powder, sugars, soda, salt, oats and cinnamon.
Add butter, use two knives scissor-fashion to crumble until mixture resembles a coarse meal. Add milk, egg, and peanut butter, then stir till just combined.Dump everything onto a parchment-lined baking pan (or, I just use my pizza stone for easier cleanup) and pat into a circle, about 12″ in diameter and a half-inch thick. Cut the circle into eight triangles, and bake for 20 minutes or until edges are golden.

And behold:

 

These were easy, filling, and yummy and kept my boys happy.  I’m not sure how necessary the cinnamon was, but I’m one of those people who thinks cinnamon works in just about any recipe, especially in the fall and winter; use at your discretion.

Scones, baby.  It’s what’s for breakfast.

 

Cheers!

xoxo,

~d

Advertisement