Peanut Butter and Jam Scones

Peanut butter and jam fans, this vegan baked treat is for you! These comforting scones are a great, wholesomeÂ breakfast pastry, or a niceÂ accompaniment to coffee or tea on a chilly day. Unlike classic scone recipes, the dough for this one isnâ€™t made with butter; peanut butter makes the perfect dairy-free stand-in. Use smooth peanut butter that has a flowing rather than clumpy consistency. Photos by Evan Atlas.

Save Print

Author: Nava

Recipe type: Dessert

Cuisine: Vegan

Prep time: 15 mins

Cook time: 18 mins

Total time: 33 mins

Serves: 8

Peanut butter and jam fans, this vegan baked treat is for you! These scones makes a nice breakfast pastry, or a good accompaniment to tea on a chilly day.

Ingredients

2 cups whole wheat pastry flour, plus more as needed
1½ teaspoons baking powder
½ teaspoon baking soda
⅓ cup natural granulated sugar
½ cup applesauce
½ cup creamy natural peanut butter
2 tablespoons safflower oil
½ cup all-fruit jam

Instructions

Preheat the oven to 350Âº F.
Combine the first 4 (dry) ingredients in a mixing bowl and stir together.
In another bowl, combine the applesauce, peanut butter, and oil in a smaller bowl and whisk together.
Make a well in the center of the flour mixture and pour in the wet mixture. Work together with a spoon, then with well-flour hands to form a fairly stiff dough. If need be, add a little more flour, just so that the dough isnâ€™t too sticky, but no so much that it gets crumbly.
Divide the dough into two parts and form into smooth rounds. On a well-floured board, roll one round out to a ¼-inch thickness.
Place on a parchment-lined baking sheet. Spread the jam over the surface, leaving a ½-inch border all around.
Roll out the second round of dough and cover the first with it. Pinch the edges shut. You can even crimp them like a pie crust.
Make shallow serrations in the dough to indicate 8 wedges, but donâ€™t cut through to the filling.
Bake for 20 minutes, or until golden on top. Allow to cool until just warm, then cut the wedges all the way through to serve. Refrigerate unused portion in a tightly covered container.

–