Jam-filled Bran Scones

Hi friends!  I have a healthy-ish treat for us today – Jam-filled Bran Scones via Smitten Kitchen!  When I first got Deb Perelman’s book “Smitten Kitchen Every Day. Triumphant & Unfussy New Favorites” this was the first recipe I bookmarked.  It’s taken me almost five months to make it, but let me tell you, the wait was worth it!

Jam Bellied Scones from Smitten Kitchen for Tuesday's MenuMy favorite muffin of all time is the honey-bran muffin from Mimi’s Cafe – which, while it has the word “Bran” in it, has no redeeming health value whatsoever.  Which, to be honest, is probably why I love it so much!  It’s sticky sweet, nutty and dense and oh-so-delicious!  I thank God every day there isn’t a Mimi’s Cafe close to my house or I would be on a first name basis with their bakers.  But I digress.  These Jam-filled Bran Scones also have Bran in them (No really, they do!  Over 1 cup worth!) and with only 1/2 cup of sugar in the whole thing, we could probably get away with eating two and not feel guilty.  They don’t have the syrupy-sweet taste of Mimi’s Muffins, but they’re a darn good substitute! Plus, there’s jam in the middle!  You don’t get that in a Bran Muffin!

Jam Bellied Scones from Smitten Kitchen for Tuesday's MenuThe original recipe calls for sour cream, but when I decided to make these, I didn’t have sour cream in the refrigerator.  Since I am too lazy to go to the store for just 1/2 cup of something, I improvised.  There happened to be some Instant Pot greek yogurt in the refrigerator and I figured it would work as a replacement for the sour cream.  Oh man!  What a great substitute!  The tang of the yogurt comes through and creates a nice balance to the sweet jam. Speaking of jam, I filled these scones with my favorite Mixed Berry Jam (leftover from eating with the yogurt) and they came out perfectly!  Not bad for an Imperfect Kitchen!

Jam Bellied Scones from Smitten Kitchen for Tuesday's Menu

Jam-bellied Bran Scones

Deb Perelman’s Jam-bellied Bran Scones! Smitten Kitchen has done it again with these bran-packed scones filled with sweet jam and lots of love!

  • 1 1/2 cups all-purpose flour
  • 1 1/4 cups wheat bran
  • 1 tablespoon baking powder
  • 1/2 teaspoon sea salt
  • 1/2 cup dark-brown sugar
  • 6 tablespoons unsalted butter, chilled and cut into small pieces
  • 1/2 cup sour cream (I substituted plain greek yogurt)
  • 1/2 cup heavy cream
  • 1 large egg, beaten with 1 teaspoon water
  • 1/4 cup mixed berry jam or marmalade of your choice
  • 1 tablespoon coarse or raw sugar, to finish

Heat oven to 375 degrees F and line a baking sheet with a silicone mat, or parchment paper. Set aside.

In a large bowl, combine flour, bran, baking powder, salt and brown sugar. Mix well.

In the bowl of your food processor, add flour mixture and butter. Pulse a few times until the butter is incorporated but still has pea sized pieces. Alternately, you can use your hands or a pastry blender to work the butter in.

Return the mixture to the large bowl and add sour cream (or yogurt) and heavy cream. Stir until the mixture just comes together.

Knead once or twice, but not too much. You don't want to overwork them.

Roll dough out on to a well-floured surface. Use a rolling pin and roll out the dough to approx 1/2-inch thickness. Cut into 10 (2 1/2-inch) rounds.

Carefully transfer the scones to the prepared sheet pan. Use your thumb to make an impression in the center of each round. Scoop 1/2-1 teaspoon jam into the center of each round.

Now, go back to the scraps of dough and gently re-roll the dough to get another 10 rounds.

Brush the edges of each jelly-filled rounds with egg wash and carefully place a new blank round (without jelly) on top. Press together gently at the edges to seal in the jam.

When you've finished assembling each scone, brush the tops of them with egg wash and sprinkle generously with 1/4 teaspoon or more of raw sugar.

Bake in the oven for 16-19 minutes. Remove from the oven and let the scones cool on the tray for 5 minutes before transferring them to cooling racks.

Jam Bellied Scones from Smitten Kitchen for Tuesday's Menu

I hope you like these Jam-filled Bran Scones as much as I did!  If you’re looking for some fun new recipes and inspiration to get back into your kitchen every day, please join our Facebook Group “Tuesday’s Menu!”  A celebration of breakfast, dinner, cake and everything in between! We are currently cooking our way through “Smitten Kitchen Every Day” by Deb Perelman.  Our goal is to get people excited about cooking in their own kitchens. We have several recipes to choose from every two weeks and on Tuesdays we share how our recipes turned out.  This group is open to everyone and all levels of experience.  It is NOT a blogging group. It is simply to share the fun of cooking!  Come join us!





This Post Has 4 Comments
  1. I love your substitutions!! Yum. Yum yum yum! I think the sugar dust on top really does it for me. It’s literally the “icing” on the “cake” or the “sugar” on the “scone”…. LOL

    1. Thanks Natalie! I am majorly obsessed with these scones right now. (It’s actually an excuse to make more yogurt and jam…shhhhhh!) They would be perfect filled with fruit too, don’t you think?

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