Scones are some of the easiest, least fussy things you can bake. They always come out delicious, and are so versatile with what you can add to make them unique. I wanted to make a totally unique scone that was a crowd pleaser. Everyone loves jam, and cinnamon streusel, it’s just a fact. So I made these vegan jam filled scones with cinnamon streusel. They are crunchy, sweet, buttery, and have a thin layer of your favorite jam in the middle!
Scone vs. Biscuit
This dough is quite similar to my vegan biscuit recipe. The biggest differences in my opinion between a scone and biscuit is the amount of liquid and butter to flour. This scone dough has more milk and less butter. It makes for a tender, crumbly scone that is slightly denser. The biscuit recipe has a way more butter, and less milk, which allow them to get flaky and light. Both are quite delicious, but a scone is easier to make and has limitless possibilities of mix-ins. It is a blank canvas. Food52 has a nice article that dives a little deeper into what makes a scone and biscuit different.
Jam & Streusel
I only use 1/4 cup of jam in these scones. I tested a version where I used more jam in the middle, but the tops of the scone slid off when baking them. They were still tasty, don’t get me wrong. They just weren’t pretty. So you have been warned, don’t put too much jam! You just want a thin layer of it. Fruit preserves will also work here, but don’t use jelly.
I think my favorite part of these vegan jam filled scones with cinnamon streusel, is in fact the streusel. It gets crunchy and crispy in the oven, it also adds a nice cinnamon brown sugar flavor. Any extra streusel that falls off the of the scone when you are placing it on top, just attaches to the bottom of the scone, which is added crunch. It truly makes this scone unique.
Vegan Jam Filled Scones with Cinnamon Streusel
- V
- VG
- DF
Nutrition per portion
Ingredients
- Scones
- 2 cups (266g) All Purpose Flour
- 3 tbsp (43g) Sugar
- 1 tbsp (14g) Baking Powder
- ½ tsp Baking Soda
- ½ tsp Kosher Salt
- 6 tbsp (85g) Cold Vegan Butter
- ¾ cup (180g) Oat Milk or Any Non-Dairy Milk
- ¼ cup Jam of Choice
- Streusel Topping
- ¼ cup plus 2 tbsp (100g) Brown Sugar
- ¼ cup (56g) Sugar
- 2 tsp Cinnamon
- ½ cup (66g) All Purpose Flour
- 4 tbsp (56g) Cold Vegan Butter
- Pinch of Kosher Salt
Method
Make the Scones- Pre-heat your oven to 400° F.
- In a large bowl, add the flour, sugar, baking powder, baking soda and salt. Whisk to combine.
- Cube the butter, then add to the bowl with the flour. Coat each cube of butter in the flour, then take each piece of butter and smoosh between your index finger and thumb to break up into smaller pieces. Keep breaking up the pieces until they are about the size of peas. Work as quickly as you can, vegan butter melts easier. Alternatively if you didn’t want to do this by hand, you could do this in a food processor, just pulsing until the butter is about the size of peas.
- Add the milk to the bowl and lightly toss with a spoon or your hands until the milk is dispersed evenly throughout the flour. It should be a shaggy dough.
- On a lightly floured surface, dump the dough out and give a quick knead. Roll out the dough until it is about 7" x 14" in size, flouring as needed. It will be a bit sticky.
- Dollop the jam onto one half of the dough, going length wise (you want to end up with a long rectangle of jam, not a square) and spread into a thin layer. Fold the dough over onto its self, so you end up with a rectangle, about 3.5" x 14". Lightly press down.
- Cut the rectangle of dough into 4 equal pieces. Then cut eat piece on a diagonal to end up with triangular scones. Place on a parchment lined baking sheet.
- Place the baking sheet with the biscuits in the freezer for 10-20 minutes.
- In a medium bowl, add the brown sugar, sugar, flour, cinnamon and salt, whisk until combined. Add the vegan butter into the bowl and coat each piece of butter with the flour sugar mixture.
- Working piece by piece use your index finer and thumb to smoosh each piece of butter into the mixture. Keep breaking down each piece of butter until your mixture looks mostly sandy with a few pea sized pieces, the mixture should hold together when you squeeze it together with your hand. You can also do this with a pastry blender.
- Take the scones out of the freezer and top each one with a generous amount of streusel. Don't worry if it spills out onto the baking sheet, it will just crisp up in the oven and attach to the bottom of the scone (yum).
- Place the scones in the oven and bake until lightly golden, about 25-30 minutes. Let cool slightly, and enjoy!
