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.

Recipe

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.

5 from 1 vote

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Course: Dessert

Cuisine: Vegan

Diet: Vegan, Vegetarian

Keyword: vegan baked treat, vegan scones

Prep Time: 15

Cook Time: 18

Total Time: 33

Servings:

Calories: 326kcal

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

US Customary - Metric

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.