Vegan Baking and Sweets/ Vegan Quick Breads/ Vegan Recipes

Peanut Butter and Jam Scones

Peanut Butter & Jam Scones

Peanut butter and jam fans, this vegan baked treat is for you! These comforting scones are a great, wholesome breakfast pastry, or a nice accompaniment to coffee or tea on a chilly day. Unlike classic scone recipes, the dough for this one isn’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.

Vegan Peanut Butter & Jam Scones

Peanut Butter and Jam Scones

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.
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Course: Dessert
Cuisine: Vegan
Diet: Vegan, Vegetarian
Prep Time: 15 minutes
Cook Time: 18 minutes
Total Time: 33 minutes
Servings: 8
Author: Veg Kitchen

Ingredients

  • 2 cups whole wheat pastry flour plus more as needed
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/3 cup natural granulated sugar
  • 1/2 cup applesauce
  • 1/2 cup creamy natural peanut butter
  • 2 tablespoons safflower oil
  • 1/2 cup all-fruit jam

Instructions

  • Preheat the oven to 350º 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 isn’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 1/4-inch thickness.
  • Place on a parchment-lined baking sheet. Spread the jam over the surface, leaving a 1/2-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 don’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.

Peanut Butter & Jam Scones recipe

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