Food recipes
Miso-Peanut Butter Caramel Scones
Miso-Peanut Butter Caramel Scones Ingredients: oats wheat flour, white, all-purpose, unenriched sugars, brown leavening agents, baking powder, double-acting, sodium aluminum sulfate butter, without salt milk, fluid, 1...
Miso-Peanut Butter Caramel Scones
Ingredients:
oats
wheat flour, white, all-purpose, unenriched
sugars, brown
leavening agents, baking powder, double-acting, sodium aluminum sulfate
butter, without salt
milk, fluid, 1% fat, without added vitamin a and vitamin d
sugars, granulated
water, bottled, generic
peanut butter, smooth style, without salt
miso
milk, fluid, 1% fat, without added vitamin a and vitamin d
Directions:
Preheat the oven to 425 degrees F.
For the scones: Combine the oats, flour, sugar, and baking powder in a medium bowl.
Add the butter, breaking it up with your fingers until it is in pea-sized pieces.
Add the milk and mix just until combined.
Place the dough in the refrigerator while the caramel cooks.
For the caramel: Add the sugar and water to a small saucepan.
Cook until the sugar begins to bubble and cook down.
Add the peanut butter and miso.
If the sugar hardens into chunks, dont worry.
Add the milk to the mixture regardless and cook until the mixture is the consistency of caramel, about 3 minutes or so.
Place in the freezer to cool for a few minutes.
Remove the dough from the fridge and cut into 4 pieces.
Roll each piece out into a 1/4-inch thick circle and place a quarter of the caramel on one half of the circle.
Fold the other half of the circle over and seal the edges with your fingers, loosely.
Place the scones on a cookie sheet covered with parchment paper and bake for about 12 minutes, or until the scones are golden.
Enjoy!
Ingredients:
oats
wheat flour, white, all-purpose, unenriched
sugars, brown
leavening agents, baking powder, double-acting, sodium aluminum sulfate
butter, without salt
milk, fluid, 1% fat, without added vitamin a and vitamin d
sugars, granulated
water, bottled, generic
peanut butter, smooth style, without salt
miso
milk, fluid, 1% fat, without added vitamin a and vitamin d
Directions:
Preheat the oven to 425 degrees F.
For the scones: Combine the oats, flour, sugar, and baking powder in a medium bowl.
Add the butter, breaking it up with your fingers until it is in pea-sized pieces.
Add the milk and mix just until combined.
Place the dough in the refrigerator while the caramel cooks.
For the caramel: Add the sugar and water to a small saucepan.
Cook until the sugar begins to bubble and cook down.
Add the peanut butter and miso.
If the sugar hardens into chunks, dont worry.
Add the milk to the mixture regardless and cook until the mixture is the consistency of caramel, about 3 minutes or so.
Place in the freezer to cool for a few minutes.
Remove the dough from the fridge and cut into 4 pieces.
Roll each piece out into a 1/4-inch thick circle and place a quarter of the caramel on one half of the circle.
Fold the other half of the circle over and seal the edges with your fingers, loosely.
Place the scones on a cookie sheet covered with parchment paper and bake for about 12 minutes, or until the scones are golden.
Enjoy!