Jam-Filled Nut Butter Scones
It’s nut butter and jelly time! These scrumptious scones are a great way to enjoy the classic flavor combination. These delicious + adorable scones were baked with love by our talented Butterbassador Gabby Thuillier. Recipe adapted from M Love M.
Makes 8 Large Scones
- 2 cups all-purpose flour
- 1/2 cup firmly packed dark brown sugar
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup rolled oats
- 3 ounces (3/4 stick) cold, unsalted butter, grated or cut into 1/2 inch cubes
- 3/4 cup well-shaken buttermilk
- 1 large egg, separated
- 1/2 cup Ground Up Classic Smooth Almond Butter
- Jam of choice
- Preheat oven to 400 degrees. Line a baking sheet with parchment paper.
- In a medium bowl, combine the the flour, brown sugar, baking soda, baking powder, salt, and oats. Add the butter and use a pastry cutter, fork and/or fingers to cut or rub the butter into the flour mixture. The mixture should look like chunky coarse sand.
- In a separate bowl, whisk together the buttermilk and egg yolk.
- Make a well in the dry ingredients and pour the buttermilk mixture into the center of the well. Add the nut butter. Gently mix and knead the dough until just incorporated. It’s important to not overwork the dough.
- Turn the dough out onto a flour surface and roll until about 1 inch high. Cut the dough using a cookie cutter. Make sure you have an even number, it should be about sixteen if using a medium to large sized cutter.
- Place jam on half of the pieces, leaving at least a ¼ in border. Place the remaining pieces on top of the halves with jam and gently press the edges together. Beat the egg white slightly, brush the top of the dough with the egg white.
- Bake for 18 to 22 minutes, or until the scones start to brown. Check if they’re done by inserting a toothpick into the center. The toothpick should come out clean or with just a few crumbs.
- Remove from the oven, let cool for 5 minutes. Serve slightly warm or transfer to a wire rack to cool completely.
- The jam filling makes for a nice, but subtle surprise. Enjoy with more jam, and more nut butter for that matter, for nut butter and jam perfection!
- Scones taste best when consumed within 24 hours of baking, but can be stored in an air-tight container for up to 2 days.
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