Name: Oat Scones with Chop & Drop Peach Rhubarb Jam
Yield: makes 2 cups jam, and 6 scones
Ingredients: Peach and rhubarb jam; large peaches (I used 7); a few stalks of rhubarb; sugar (I used 1 1/2 cups); juice of 1 lemon; 1 Tbsp vanilla bean paste (optional); Oat Scones; 1 cup cake flour; 1 cup oat flour; 3/4 teaspoon salt; 1 tablespoon baking powder; 4 tablespoons sugar; 5 Tbsp unsalted cold butter, cut in pieces; 1 large egg, lightly beaten; scant 1/2 cup heavy cream; sugar and rolled oats for sprinkling