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
- *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.