Oat Scones with Peach Rhubarb Jam are tender oat scones with an easy refrigerator style jam recipe ~ they make an elegant breakfast!
Oat scones with peach rhubarb jam is a great summer-into-fall breakfast combination. The scones are moist, crumbly and oaty, and the jam is pure sunny fruit. If you look closely you will see that I snuck in vanilla bean. The rhubarb adds a gorgeous color and cuts the sweetness of the peaches in this no-recipe jam.
chop and drop style refrigerator peach rhubarb jam
The jam is a “chop and drop” style, meaning you just chop your fruit, drop it into the pan, and cook till thick. It’s a small batch peach rhubarb jam (It makes about 2 cups) meant to be kept in the fridge or freezer.
The beauty of a recipe like this is that the amounts are flexible, depending on your peach haul. This method not only dispenses with the canning process, it bypasses the whole weighing of the fruit and sugar. This is truly a chop and drop recipe, meant to demystify the idea of jam making— you’ll just count your pits to determine the amount of sugar you need. You can adjust it to your taste, as well, since you aren’t relying on the sugar to preserve the fruit. Because this is a small batch, refrigerator style jam, it’s meant to be consumed within a few weeks.
what I serve with oat scones and peach rhubarb jam
If you love traditional scones like these oat scones, you will probably want to try my Homemade Clotted Cream, it’s an authentic British recipes that makes the most amazingly thick cream you’ve ever tasted. I’ve even developed an Instant Pot Clotted Cream recipe and a Stove Top Clotted Cream Recipe so no one misses out.
more scone recipes
Oat Scones with Chop & Drop Peach Rhubarb Jam
Ingredients
Peach and rhubarb jam
- 7 large peaches
- 3 stalks rhubarb
- 1 1/2 cup sugar
- juice of 1 lemon
- 1 Tbsp vanilla bean paste, optional
Oat Scones
- 1 cup cake flour
- 1 cup oat flour
- 3/4 tsp salt
- 1 Tbsp baking powder
- 4 Tbsp sugar
- 5 Tbsp unsalted cold butter, cut in pieces
- 1 large egg, lightly beaten
- 1/2 cup heavy cream, you may not need all of it.
- sugar and rolled oats for sprinkling
Instructions
jam
- Over a heavy bottomed pot, peel and slice your peaches and drop the fruit into the pot. Thinly slice the rhubarb and drop it in.
- Count your pits. For each pit, add 1/4 cup sugar. Add the juice of a lemon and mix. If your fruit is juicy, you can proceed directly to the next step. If it’s not, let it sit for a couple of hours to let the juices start to flow.
- Bring the fruit and sugar to a boil, and then boil, uncovered, for about 45 minutes, until the jam has reduced and thickened. Set the heat so that the jam boils, but not furiously. It will foam up at first. Stir occasionally at first, then a little more often at the end to avoid scorching.
- The jam will darken and become glossy when it’s ready. You can also test it by dropping a small amount on a chilled plate. If the jam gels as it cools, it’s ready. Take off the heat and stir in the vanilla bean paste, if using.
- Ladle the jam into clean jars, close the lids, and let cool. Then refrigerate.
scones
- For the scones, set the oven to 425F
- Put the dry ingredients in the bowl of a processor and pulse to combine. Then drop in the butter pieces and pulse about 15 to 20 times until the mixture is crumbly, with small pieces of butter still evident.
- Mix the egg and cream together, and, with the processor going, pour the liquid through the feed tube and process just until it comes together…probably about 15 seconds. I pulse it instead of letting the machine run.
- Turn the dough out onto a floured surface and form into a plump 6 inch disc. Cut the disk in half, and the each half into 3, for a total of 6 scones.
- Gently place the scones on a parchment or silpat lined baking sheet. Sprinkle a little sugar and oats over the scones. Put the scones in the freezer while you clean up.
- Bake for about 15-18 minutes until lightly browned and firm. Try not to over bake.
- Cool a few minutes on the baking sheet and then transfer to a rack.
Notes
- Freeze the jam for longer storage.
- If you don’t have cake flour, you can make your own! Add 2 tablespoons of corn starch per cup of all purpose flour, and sift it several times. Then measure out the amount you need.
Is it possible to make my own oat flour but pulverizing a cup of oats in a food processor?
Yes!
you know (because i feel like this happens often with us), i brought home a ton of those farm strawberries the other day, and one of the things i used them in? a peach strawberry jam, very much like this one. I’ve been trying to figure out what to showcase it with, because it’s delicious, but it’s probably not a “proper” jam at all, because it’s me and i don’t even know how to do that. Once again, you’re a source of inspiration. love this jam AND the scones!
I would love to wake up to these scones and jam for breakfast! I’ve been wanting to make my own jam…this looks like a great method to start with!
that jam… boy oh boy that jam looks so fine x
Oat scones sound great. And that chop and drop jam is my sort of jam – but do you think its going to last a couple of months – I think not.
Those scones look fabulous, Sue! I think they may be just the thing to make with my 2 littles, although they’re requesting cookies, these would go just beautifully with the new jars of strawberry jam! Love your peach and rhubarb jam, which is inspiring and, I’m positive, over the top delicious.
Chop & Drop Peach Rhubarb Jam – just the SOUND of that makes me want to make it. So easy sounding! and the colors, the juicy factor, the fact I love jam. Sue, stunning. I have always told you that you could and should start bottling and selling your condiments. All your jams, jellies, sauces, chutneys; I would keep you in business. For real!
What a perfectly lovely combination – I think rhubarb is such an under appreciated fruit – the scones look gorgeous
Mary x
your scones look perfect, sue. they’re tasty but open to the addition of some sort of jam, and this particular batch sounds heavenly!