PEANUT BUTTER AND JELLY SCONES
SERVES 8 SCONES
1 cup (128 g/4.5 oz.) unbleached all- purpose flour
2 tsp. (10 g/0.35 oz.) baking powder
1/4 cup (40 g/1.4 oz.) turbinado sugar, plus extra to sprinkle on top
1/4 tsp. (0.75 g/0.026 oz.) kosher salt
3 tbsp. (36 g/1.3 oz.) vegan shortening
1/4 cup plus 2 tbsp. (90 g/3.17 oz.) soy milk
3/4 tsp. (3.7 g/0.13 oz.) apple cider vinegar
2 tsp. (6.6 g/0.23 oz.) liquid coconut oil
1/4 tsp. (1.2 g/0.04 oz.) vanilla extract
3 tbsp. (45 g/1.6 oz.) smooth peanut butter
1 tbsp. plus 1 tsp. (20 g/0.7 oz.) organic raspberry jam
NUTRITIONAL VALUES
Calories: 178kcal
Fat: 9.3g (3.1g S.Fat)
Carbs: 21g
Protein: 3.5g
Sugar: 7g
Sodium: 83mg
METHOD
Preheat the oven to 165°C/325°F. Line a baking sheet with parchment paper or a silicone baking mat.
In a medium mixing bowl, combine the flour, baking powder, sugar, and salt. Mix in the shortening with your hands until the mixture is crumbly. In the center of the mixture, make a well. To the well, add the soy milk, vinegar, oil, vanilla, peanut butter, and jam, and gradually mix the liquids into the dry ingredients.
Fill a small (1/2-ounce) ice cream scoop halfway with the batter (or fill a 14-ounce measuring cup about three-quarters full), then top with 1 teaspoon of the raspberry jam. Fill the scoop with more batter, then swirl the jam with the tip of a knife through the batter in the scoop. Place the batter scoop onto the prepared pan. Repeat with the remainder of the batter, spacing the scones 3 inches apart.
Sprinkle turbinado sugar over each scone and bake for 12 to 15 minutes, or until the scones are golden and the centres are firm. Warm scones should be served with a dollop of extra raspberry jam on top.
Store the scones at room temperature for up to 3 days or in the refrigerator for up to a week in an airtight container.
In a medium mixing bowl, combine the flour, baking powder, sugar, and salt. Mix in the shortening with your hands until the mixture is crumbly. In the center of the mixture, make a well. To the well, add the soy milk, vinegar, oil, vanilla, peanut butter, and jam, and gradually mix the liquids into the dry ingredients.
Fill a small (1/2-ounce) ice cream scoop halfway with the batter (or fill a 14-ounce measuring cup about three-quarters full), then top with 1 teaspoon of the raspberry jam. Fill the scoop with more batter, then swirl the jam with the tip of a knife through the batter in the scoop. Place the batter scoop onto the prepared pan. Repeat with the remainder of the batter, spacing the scones 3 inches apart.
Sprinkle turbinado sugar over each scone and bake for 12 to 15 minutes, or until the scones are golden and the centres are firm. Warm scones should be served with a dollop of extra raspberry jam on top.
Store the scones at room temperature for up to 3 days or in the refrigerator for up to a week in an airtight container.
