Peanut Butter and 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.

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 ½ 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 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 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 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.

Vegan-ize any recipe!Grab our free vegan cheat sheet, packed with my favorite easy substitutions to make any recipe vegan.

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• Sweet tooth still craving? See more Vegan Baking and Sweets.