Peanut Butter and Jam Scones

Step 1

Preheat the oven to 350º F.

Step 2

Combine the first 4 (dry) ingredients in a mixing bowl and stir together.

Step 3

In another bowl, combine the applesauce, peanut butter, and oil in a smaller bowl and whisk together.

Step 4

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.

Step 5

Divide the dough into two parts and form into smooth rounds. On a well-floured board, roll one round out to a 1/4-inch thickness.

Step 6

Place on a parchment-lined baking sheet. Spread the jam over the surface, leaving a 1/2-inch border all around.

Step 7

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.

Step 8

Make shallow serrations in the dough to indicate 8 wedges, but don’t cut through to the filling.

Step 9

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.