peanut butter and jelly scones

My assigned blog for the October reveal of the The Secret Recipe Club was Sweet Beginnings. Jaida’s recipes are sweet indeed, and I had a difficult time deciding what to make.

I settled on scones after seeing this recipe, but did not happen to have any fresh or frozen blueberries on hand. So I decided to put the this concord grape jam I’d just made to use.

I first thought I’d make plain scones with a layer of the jam in the center, but then it hit me: what’s better with grape jam than peanut butter? Why not add some peanut butter to the scone dough? I don’t eat that much peanut butter, but keep it in the house for my kids; I used organic, smooth peanut butter here (my favorite brand is Santa Cruz).

So there you have it: my thought process in coming up with these peanut butter and jam scones inspired by Jaida’s bluberry lemon version. They’re pretty healthy and full of fiber since I’ve used a ratio of 2/3 oat flour (made from pulverizing organic rolled oats in my blender) and 1/3 whole wheat flour: if you want your scones to be gluten-free, make sure to use gluten free oats and substitute in a gluten free flour or flour mix for the whole wheat flour portion.

Recipe for Peanut Butter and Jam Scones

Yield: 8 scones


*1 egg, preferably organic and free-range (I use eggs from my chickens)
*2/3 cup natural buttermilk (I used raw/organic whole milk plus 1 tablespoon lemon juice)
*2 cups organic oat flour
*1 cup organic whole wheat flour
*3 tablespoons organic sugar
*1 tablespoon baking powder
*1/4 teaspoon salt
*5 tablespoons organic cold butter, cut into small cubes
*1/2 cup organic, unsalted, creamy peanut butter (if you want a really pronounced peanut butter flavor you can use more, but I might consider decreasing the butter a bit if you do)
*1/2 cup all-natural jam (I used my homemade concord grape jam, but you can use any flavor that you like/have on hand
*1 egg beaten with 1 teaspoon water, for egg wash (you might have noticed that the tops of my scones look a little yellow...that's because the yolks from my chickens are REALLY yellow)
*organic sugar, for sprinkling the tops of the scones before baking


1. Beat egg and buttermilk together and set aside.

2. In large mixing bowl, whisk the flours, sugar, baking powder and salt together. Add the butter and the peanut butter and using a pastry cutter, fork, or your fingers, cut it into the flour until you have a pebbly mixture the size of peas.

3. Pour the egg/buttermilk mixture into the flour/butter mixture and stir to combine with a rubber spatula. It should come together into a sturdy dough (add a bit more whole wheat flour, if necessary to bring it together).

4. Turn the dough out onto a floured surface and divide in half. Roll each portion out into a disc.

5. Place one of the discs on a parchment or silpat-lined baking sheet, then spread with the jam. You want it to cover the whole surface...I used 1/2 cup of jam, but you might need a little more or a little less depending on how thick your disc is rolled out.

6. Carefully transfer the other disc (I used a large flat spatula) to lay on top of the jam layer, then cut the disc into 8 triangular shaped pieces.

7. Place baking sheet with the prepared scones in the freezer overnight.

8. Take the sheetpan out of the freezer and preheat the oven to 350 degrees F. Separate the scones so they are a few inches apart and brush the tops with the egg wash. Sprinkle generously with organic sugar, then bake for 22-25 minutes, or until they are nicely browned on top.

Inspired by Sing For Your Supper by way of Sweet Beginnings.

peanut butter and jam scones



  1. 1

    Jennifer and Jaclyn @ sketch-free vegan — October 10, 2011 @ 8:19 am

    I love scones!! I’ve never had pb scones though. But they look fantastic!

    • Winnie replied: — October 12th, 2011 @ 10:52 am

      The pb is pretty subtle. I’m going to add more next time. And more jelly, too ;)

  2. 2

    Melissa@IWasBornToCook — October 10, 2011 @ 8:38 am

    These look delicious! Good choice for SRC.

    • Winnie replied: — October 12th, 2011 @ 10:52 am

      Thanks Melissa!

  3. 3

    Michelle @ Michelle's tiny kitchen — October 10, 2011 @ 8:45 am

    I thought I’d heard them all for scones, but this a clever and unique version!! I may make these for my lunches this week.

    • Winnie replied: — October 12th, 2011 @ 10:53 am

      If you want them to be very pb and j-ish, I’d add more of both next time. Let me know how they turn out if you do make them.

  4. 4

    Heather Davis — October 10, 2011 @ 9:50 am

    These look really interesting Winnie. A completely different take on the usual scone.

    • Winnie replied: — October 12th, 2011 @ 10:54 am

      I am all about trying different stuff :)

  5. 5

    Megan's Cookin' — October 10, 2011 @ 9:51 am

    These sound like a great grab and go breakfast and also perfect for a lazy day kind of breakfast! Hearty, filling, and delicious. Great SRC pick!

    • Winnie replied: — October 12th, 2011 @ 10:54 am

      Thanks Megan!

  6. 6

    Lisa~~ — October 10, 2011 @ 11:22 am

    Very fun PBJ scones and using concord grape is the flavor from my childhood, love it.

    If you haven’t already, I’d love for you to check out my SRC recipe this month: Levain Chocolate Chip Walnut Cookies.

    Cook Lisa Cook

    • Winnie replied: — October 12th, 2011 @ 10:56 am

      Thanks Lisa! ps your comments usually end up in my spam folder because of the links to your posts. I had already checked out your delicious Levain cookies so no need to leave the link…your name links to your blog :)

  7. 7

    Amanda — October 10, 2011 @ 3:27 pm

    What a great idea Winnie! And so healthy too, you have some lucky kids!

    • Winnie replied: — October 12th, 2011 @ 10:57 am

      I think so…though they might disagree!

  8. 8

    sara — October 10, 2011 @ 5:14 pm

    Love these scones! So much fun to have them stuffed with grape jam in the middle! :)

    • Winnie replied: — October 12th, 2011 @ 10:57 am

      I am doubling the grape jam next time :)

  9. 9

    Katherine Martinelli — October 10, 2011 @ 5:19 pm

    These look so good! I love the nostalgic flavors at play. And such good use for your amazing jam!

    • Winnie replied: — October 12th, 2011 @ 10:57 am

      Thank you Katherine!

  10. 10

    Ruchi — October 10, 2011 @ 5:25 pm

    looks great!!!!

    • Winnie replied: — October 12th, 2011 @ 10:58 am


  11. 11

    Priya — October 11, 2011 @ 12:03 am

    these look so delicious! i just discovered your blog and am already declaring myself a loyal fan :)

    • Winnie replied: — October 12th, 2011 @ 11:02 am

      Aw, thanks Priya…that is super sweet!

  12. 12

    Jessica — October 11, 2011 @ 12:29 am

    These sound so amazing!!

  13. 13

    Andrea — October 11, 2011 @ 4:10 am

    If only I wasn’t allergic to peanuts!

    Andrea x

    • Winnie replied: — October 12th, 2011 @ 11:14 am

      Can you eat seeds? Sunflower seed butter would work…

  14. 14

    Sandi — October 11, 2011 @ 7:38 am

    Scrumptious alternative to the traditional pb & j-

    • Winnie replied: — October 12th, 2011 @ 11:15 am

      Thanks! Nothing wrong with a really good pb & j, though….

  15. 15

    Alissa @ Not Just Apples — October 11, 2011 @ 10:32 am

    Delicious! I adore PB and jam in anything and everything :)

    • Winnie replied: — October 12th, 2011 @ 11:15 am

      Thanks Alissa…I don’t eat that much peanut butter but I do love it. And especially with a good grape jam :)

  16. 16

    Oui, Chef — October 11, 2011 @ 10:48 am

    oohhh….I know a few hungry mouths that would LOVE these (mine included)!

    • Winnie replied: — October 12th, 2011 @ 11:16 am

      Thank you Steve! Next time I am adding more peanut butter and more jam :)

  17. 17

    France @ Beyond The Peel — October 11, 2011 @ 2:35 pm

    WHat a fun idea. I like the idea of the jam layer in the middle and the peanut butter mixed through out.

    • Winnie replied: — October 12th, 2011 @ 11:16 am

      Thank you…your comments always bring a smile to my face!

  18. 18

    Chez Suzanne / The Wimpy Vegetarian — October 11, 2011 @ 4:13 pm

    What a great idea! I love how you approached this. I’m thinking this will be PERFECT when my grandkids come to visit!!

    • Winnie replied: — October 12th, 2011 @ 11:17 am

      I’m going to add more peanut butter and more jam next time Suzanne…the flavors were pretty subtle this time around.

  19. 19

    Rosa — October 12, 2011 @ 4:07 am

    Those must be extremely good! What a wonderful idea.



    • Winnie replied: — October 12th, 2011 @ 11:17 am

      Thanks Rosa :)

  20. 20

    Roxana GreenGirl — October 14, 2011 @ 10:04 pm

    I have mixed feeling right now. I’m so happy you shared this delicious scone recipe since we all love scones around here and in the same time I’m so jealous that you have concord grapes. They are my favorite grapes and I’ve been looking for them at the farmer’s marker since I got back from vacation but are no where to be found. They do so well in baking!

  21. 21

    Srdjan — October 16, 2011 @ 1:28 pm

    This is the poetry of taste! :) Hey If you’re interested,learn how to easily bake a delicious and healthy chocolate cakes,especially for diabetics, Easy Chocolate Cake Recipes gives you a fantastic tips for making the original,rich and yummy chocolate cakes.

  22. 22

    Desi — October 18, 2011 @ 2:34 pm

    Scones always seem so fancy to me! I love this pb and jam version… so creative! I haven’t seen a scone like this before :)