Sweet and Salty Peanut Scones


These scones are a delicious way to have breakfast on the go. They are also a great snack when you need a little something to munch on between meals.



  • 2 cups flour
  • 1 tbsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • ½ cup ice-cold diced butter
  • 2 cups oatmeal (quick cook)
  • ¾ cup sugar
  • ½ cup butterscotch morsels
  • ½ cup salted  cocktail peanuts
  • ¼ cup milk
  • 1 egg
  • 1 tsp vanilla
  • 1 egg white



Pre-heat oven to 425 degrees and place rack in middle of oven. Line a sheet pan with parchment paper.

Place the flour, butter, baking powder, baking soda and salt in food processor and pulse until butter is pea sized.

Place flour mixture in a large bowl and add oatmeal, sugar, butterscotch morsels and peanuts then stir with a spoon to combine.

In a separate small bowl combine the milk, egg and vanilla with a whisk. Add the wet mixture to the dry mixture and stir until the dough just comes together.

 The dough should be shaggy and barely hold together at this point. Resist the temptation to over mix the dough or the scones will be tough.

Transfer the dough to a lightly floured surface then cut the dough in half and form into 2 balls. Pat each ball lightly until you have 2 discs about 6 inches round and about 1 ½  inches thick. Wrap each piece in plastic wrap and place in refrigerator for 15 minutes.

Remove discs from the refrigerator and place side by side on prepared baking sheet. Brush the tops with egg whites. Cut each circle into 6 pie pieces (think of a clock face and cut from 12 to 6, from 10 to 4 and from 2 to 8) but do not separate the pieces. This keeps the points from burning while baking. 

Brush the top of the scones with egg whites. Bake the scones for 17 minutes or until golden brown.

Let cool on baking sheet for 5 minutes before separating the pieces then move the pieces to a baking rack until completely cooled.

Makes 12 scones.


About Renee Lalane
I was born and raised in New York. Later in life I moved to Central Florida. I am of Spanish, Portuguese, Italian, Puerto Rican and Cuban decent. I have been working in the restaurant business for most of my life and have owned five along the way. Recently I became aware of the fact that as my elders passed away their recipes passed with them. I call these recipes "Heirloom Recipes" I am dedicating this site to saving recipes from extinction. Not only recipes from my family but from yours. Do you have a unique recipe that needs saving? Send it to me along with a name and picture of your relative and I will review it and possibly post it as an Heirloom Recipe.

One Response to Sweet and Salty Peanut Scones

  1. Pingback: Scone | Bell Book Candle

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