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

Ingredients:

*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

Directions:

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.