1. Preheat the oven to 375F.
2. Line a baking sheet with parchment paper.
3. In a small bowl, stir together the cereal and milk, set aside for a few minutes to soften.
4. In a large bowl, stir together flour,brown sugar, baking powder, cinnamon and salt.
5. Cut the butter into the flour mixture, I used my fingers to rub butter into the flour mixture, a pastry cutter can also be used- the mixture should look crumbly with small bits of butter distributed throughout the flour mixture.
6. Using a light hand stir in the peanut butter until just combined.
7. Stir the eggs and vanilla into the cereal mixture.
8. Add the cereal mixture into the flour/butter mixture, stirring to combine.
9. With lightly floured hands knead the peanuts into the scone dough.
10. Again with lightly floured hands form the dough into a 9″ circle, dough will be sticky, and place on the prepared baking sheet.
11. Place in the oven for about 10 minutes, remove and score the dough using serrated knife into 8 wedges, place back in the oven and bake for about 20-22 minutes or until a toothpick inserted in center of a scones comes out clean.
12. Remove baking sheet to a metal cooling rack and cool for 10 minutes.
13. Re cut the wedges and cool completely before serving or storing in an airtight container.

To make the Peanut Butter Glaze:

1. In a small bowl stir together the powdered sugar, peanut butter, honey, vanilla extract and cinnamon.
2. Gradually whisk in the milk until the mixture looks like a glaze that can be spooned on the scones.
3. Spoon the glaze evenly over the scones while still warm.