Jam-bellied scones from Sift Magazine, Spring 2018 (page 52) by Deb Perelman

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • ljl1989 on January 18, 2026

    Not a traditional scone recipe but the earthiness of the oat bran works so well with the light sweetness from the brown sugar and jam. We found this to be slightly sweeter than we'd prefer for breakfast, and I might play with reducing the sugar in the future (but we typically don't like sweet or flavored scones - it's still a great recipe). I think it'd be just as good without jam. My dough was too dry to come together and I had to add an extra tablespoon or two of cream, but that may have been because it was a very dry winter day. Also had to roll a little thinner than the prescribed 1/2 an inch in order to make 10; I'd probably just make 9 in the future.

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