Oatmeal Peanut Butter Scones #Foodie Extravaganza

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Scones are a big thing to us Brits! They are the quintessential summertime high tea treat, served with huge dollops of clotted cream and delicious preserves in an array of berry flavours. For me, the only scone to serve with tea, clotted cream and jam are simple round plain scones. Nothing fancy and nothing like these scones that I have for you today. Those scones I shall be sharing in the summertime, which seems like a million years away at the minute, it’s so cold.

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Today though we have some very simple scones laden with oats and peanut butter, but none the less, super-duper delicious and moreish. Make sure there’s more than one person hanging around who will happily eat a few of these for you, other wise it’s just you and these scones. See where I’m going with this? You may or may not end up eating multiple scones. What can I say, the cold makes you wanna eat more. So I’m blaming the cold.

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These scones came about March’s #Foodie Extravaganza theme, peanuts! I adore peanut butter and but strangely enough have only baked with it a handful of times, what’s wrong with me? So when I discovered this month’s theme, naturally I went with peanut butter. Oatmeal Peanut Butter Scones 4

I love breakfast foods, even if I don’t like eating breakfast and I like baked treats that go wonderfully with a cup of coffee or tea. Wanting to expand my range of these a little more I decided to make something easy, rather simple yet something wholesome, scrumptious and filling. I started looking through some cookbooks wanting to bake something right away and not have to buy a ton of ingredients for this recipe.

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I love the Baked cookbooks and started looking through Baked Elements. There’s a whole chapter on peanut butter in the book so surely I’d find something right? Right! I found a recipe for Oatmeal Peanut Butter Chocolate Chip Scones. I left out the chocolate chips at the suggestion of the Baked boys themselves and slathered over some strawberry jam instead, such a good choice. I also sprinkled over some vanilla sugar before baking, which is something I’ve never done before. Why on earth had I never sprinkled a dash of sugar before baking scones?

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I’m still stumped at that question. Also aren’t scones hard to photograph, I’ve made two batches, yes sadly only two batches of scones last year and found it hard to style them. Both were utterly delicious, but I would have liked them to have turned out better on the photography side. I’m pretty happy with the way these turned out, both style wise and taste wise.

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I love how such a nice and easy recipe with just the basic ingredients plus the addition of oats and peanut butter can result in the most yummy of treats. This can be easily eaten a breakfast, as a little snack mid morning or mid afternoon and what’s more they are the perfect partner to a hot beverage. Spreading these with good butter and even better jam is the way to go, seriously. If you as much of a jam lover as I am then make yourself a lil peanut butter and jam scone sandwich, they’ll be no turning back. Oatmeal Peanut Butter Scones 8

As different as these are from the summertime scone as I like to call it, they are no less delicious. Try some for yourself and please I implore you, spread a little jam on them.

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Now let’s see what the other #Foodie Extravaganza bakers bake for March’s theme of Peanuts!

Welcome to the March Foodie Extravaganza!  

Where we all share delicious recipes with the same main ingredient.

This month the ingredient is Peanuts!  We have a great variety of yummy recipes from main dishes to desserts to share with you.  If you would like to participate in the next Foodie Extravaganza, just go to the Facebook page to join.  We would love to have you!

Here are 11 delicious Peanut Recipes!

Peanut and Candy Popcorn Ball from We Like to Learn as We Go

Kung Pao Chicken from Fearlessly Creative Mammas

Peanut Almond Polvoron from The Joyful Foodie

Cold Spicy Peanut Noodles from Culinary Adventure with Camilla

Oatmeal Peanut Butter Scones from Baking in Pyjamas

Reese’s Cheesecake Brownies from Making Miracles

Peanut Crunch Pull Apart Bread from Mrs. Penguin

Spicy Georgia Sugared Peanuts from Food Lust People Love

Chocolate Caramel Peanut Clusters from The Freshman Cook

A Peanutty Treat from A Day in the Life on the Farm

Whoopie Pies with Peanut Filling from Passion Kneaded



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Yields – 8 Scones


  • 240 grams (2 cups) Plain flour
  • 30 grams (1/3 cup) Light brown muscovado sugar
  • 1 teaspoon Baking powder
  • 1 teaspoon Bicarbonate of soda
  • Pinch of Maldon sea salt
  • 100 grams (1 cup) Rolled oats (I use jumbo organic oats)
  • 75 grams (3/4 stick) Unsalted butter, cold and cubed
  • 185 ml (3/4 cup) Buttermilk
  • One large egg, separated
  • 100 grams (1/2 cup) Crunchy peanut butter
  • Vanilla salt (for sprinkling on top)



  1. Pre-heat the oven to 205c (400F) and line a large baking tray with parchment paper.
  2. In a large mixing bowl whisk together the flour, sugar, baking powder, bicarbonate of soda, salt and the oats. Add the butter and using your fingertips rub it all together until you have breadcrumb like pieces.
  3. In a small jug whisk together the buttermilk and egg yolk to combine, setting aside the egg white for later.
  4. Make a well In the dry ingredients and add the buttermilk mixture along with the peanut butter. Dust your hands lightly with flour mix everything together and stop once you’d got a dough, don’t over work the mixture though.
  5. Dump everything onto a the prepared baking tray and shape into a disc about 7 inches in diameter. Slice into 8 wedges using a sharp knife, do not separate them.
  6. Spread the top with the egg white and sprinkle with the vanilla sugar. Bake for 20-25 minutes until golden brown or until a cake tester inserted to the deepest part comes out clean with only a few crumbs clinging to it. Once out of the oven, re-cut the wedges and serve warm or cold.


* Recipe adapted from Baked Elements- Matt Lewis & Renato Poliafito

* Best eaten on the day they are made but will last for up to 3 days stored in a cake tin with a tight-fitting lid.

* Store in a cool, dry place away from direct sunlight.

* Sprinkling them with vanilla sugar is optional, you can use regular sugar.

Sweet and Savoury Sundays #102

Welcome to week #102 of Sweet & Savoury Sundays!
 It’s been a beautifully sunny first day of March here in my part of the UK albeit a little windy, how’s things where you are? Have you been baking anything nice this weekend? I’ve got a delicious Scone and Loaf recipe to share with you this week, so be sure to pop back or better still subscribe to the blog so you can get all the latest straight to your inbox!
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After you’ve viewed my favourites this week, make sure to stop by Cupcakery to view their favourites as well!
Baking In Pyjamas Favourites:
Mint Chip Ice Cream by The Classy Chapter
BBQ Chicken Cauliflower Crust Pizza by The Bewitchin Kitchen
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Chocolate Crumb Cake by Living the Gourmet
Most viewed link this week
Grown up Muffins by All That’s Jas
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Coconut Filled and Frosted Brownies

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This recipe is a first for me on a number of levels. One, it’s my ever frosted brownie, how can that be!! I love brownies and believe my signature brownie recipe ticks all of the vital brownie must haves. It’s dense, rich, intensely fudgy and packed full of chocolate. Coconut Filled & Frosted Brownies 2

The other first for me is that I’m guest posting over at Jolena’s blog The Ruby Kitchen. When Jolena asked me to help her out by creating a sweet treat to post on her wonderful blog how could I say no. If you’ve never visited The Ruby Kitchen before then your missing out!

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I’ve never been what you’d called a coconut fan, but over the recent months I’ve began warming to it a little more. Also I’d been wanting to bake some more brownies but this time instead of just stuffing the insides of them I also wanted to have some kind of topping. Coconut Filled & Frosted Brownies 4

I’m trying to use up my stash of sweets and candy bars that I’ve stashed away in my baking box, so when I spied two multi packs of Bounty’s the idea of coconut brownies came to mind. I didn’t want to stop just at Bounty filled brownies, I wanted to create a coconut icing for them too. I didn’t want a sweet icing, as the brownies themselves are pretty rich.

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Swiss meringue buttercream is perfect for such needs, it’s not sweet but it is lusciously light and creamy and a dream to devour. These brownies are packed full of tropical coconut flavour thanks to one of my favourite baking extracts. The smell alone of LorAnn Coconut Baking Emulsion is enough to convert you to love coconut, it smells heavenly. You only need a little though as it’s quite strong, but it’s subtle at the same time so you don’t end up with a nasty chemical taste. I used a dash of it both in the brownie batter and the swiss meringue, you can smell its glorious scent wafting from the brownies make your mouth water instantly. Coconut Filled & Frosted Brownies 6

Also in the coconut swiss meringue buttercream is a tablespoon of desiccated coconut. This adds a lovely little chewiness as well as enhancing the coconut. I simply piped it onto the brownies, but you can spread it on. If you’ve never worked with swiss meringue then you’re in for a treat, it’s so smooth and makes spreading and piping a breeze.

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From the coconut enthusiast to the die-hard coconut fan these brownies have got your name on them. Coconut Filled & Frosted Brownies 8

For the recipe click here and visit The Ruby Kitchen


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