These jam-filled scones have a soft and tender crumb and are filled with sweet and fruit jam. With crisp, buttery edges and a fluffy, gooey center, these scones are hard to beat at breakfast. Read more at:
heavy whipping cream, cold, plus more for the tops of the scones
jam of your choice
sparkling sugar, id desired
In This Recipe
Preheat the oven to 375 degrees. In a large bowl, combine the flour, sugar, baking powder, and salt. Use a pastry cutter or the back of two forks to cut the butter into the dry ingredients until pea-sized clumps are present throughout and the butter is well integrated. In a separate bowl, whisk the whipping cream, egg, and vanilla together. Pour the liquid ingredients into the dry ingredients and stir together until a shaggy dough forms. Dump the mixture out onto the counter and knead together just until a dry dough forms. You can add an additional 1-2 tablespoons of cream if your dough won’t come together at all. Working quickly, divide the dough in two and pat each half into flat 8” dough rounds (see notes). Place one round of dough on a baking sheet and spread the jam evenly over top of it, leaving a ¾’ border around the perimeter of the dough. Place the second round on top and pinch the edges together to seal the jam inside. Brush the scones with a thin layer of cream and sprinkle with coarse sugar, if desired. Bake in the preheated oven for 25-30 minutes, or until the tops and sides are golden brown. Allow to cool slightly before cutting to let the jam set. Cut into 8 equal slices and serve warm.
Notes: To create two rounds of dough the same size, I line an 8” cake pan with plastic wrap and pat each half of dough into the bottom to create perfect circles. This isn’t necessary but will help to keep your scones uniform.
I try to choose a jam that isn’t too sweet so that the scones aren’t too sweet. If your jam is really sweet you can add the juice of half of a lemon to it to balance the flavor. This is entirely your choice!