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Indulge in the perfect blend of fruity sweetness and buttery goodness of these delicious jam scones - perfect for any occasion.
I can't get enough scones - from cherry scones to cheese and chive scones to raspberry and white chocolate scones to strawberry scones.
They can be both sweet or savory. If you've never had scones, they are very similar to the American version of biscuits.
Sweet scones are usually served with a side of clotted cream or jam but I figured why not just skip that and add some jam in the middle.
Why This Recipe Works
- Easy - In under 15 minutes, easily prepare the scones, and they'll be ready to pop in the oven in no time.
- Flaky - Attain the desired flakiness by adding frozen shredded butter and folding it into the mixture, creating pockets of butter within the scones for that perfect texture.
- Flavorful - While the base is easy to prepare, it's the explosion of jam in every bite that sets these jam scones apart from the rest.
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Ingredient Notes
- Flour - Use all-purpose flour for a versatile and consistent texture.
- Sugar - Granulated sugar adds sweetness to the scones. Adjust the amount according to your preference.
- Baking powder/soda - Super important as it helps the scones rise.
- Salt - A small amount of salt enhances the flavor of the scones.
- Unsalted butter - By shredding the butter you get bits throughout the flour which help creates the flaky crust you expect.
- Egg - An egg helps bind the dough and gives the scones structure. It also adds richness and color.
- Buttermilk - The acidity reacts with the leaveners and creates a nice rise.
- Vanilla Extract: A splash of vanilla extract enhances the overall flavor.
- Jam: Choose your favorite jam or preserves for the filling. Popular options include strawberry, raspberry, and peach.
Ingredient Swaps
Like any recipe, you can mix up some of the ingredients if needed. Some variations include:
- While I use all-purpose flour, whole wheat flour can be substituted.
- I use granulated sugar in the dough and to top the scones, but raw can sugar or coconut sugar work too.'
- I like buttermilk for its acidity, but you can also use heavy cream or whole milk. Just omit the baking soda if using one of those.
- Store-bought jam is used here for its ease, but you can also make your own like this low sugar strawberry jam.
Step-by-Step Photos
Please note full ingredient list and instructions can be found in recipe card below.
Mix together the dry ingredients in a large bowl then use a cheese grater to shred the cold butter.
Add the butter to the flour mixture and use a pastry cutter or 2 knifes to mix in.
Whisk together the egg, buttermilk and vanilla extract before adding to the dry ingredients, mixing until just incorporated.
Gently knead the dough for a short time until it forms a one inch thick circle. Then, use a 2 ½ inch cutter to create 6 circles. If there are any dough scraps left, carefully re-roll and cut out an additional 1-2 circles.
Place the scones on a parchment-lined baking sheet and make an indention with your thumb. Add some jam to the center. Brush with egg wash and sprinkle sugar on top before placing in the freezer for 15 minutes.
Bake at 400°F for 18-20 minutes or until the jam scones are golden brown on top.
FAQs
The distinction between scones and biscuits is nuanced. Traditionally, British scones contain eggs, while American biscuits do not.
Scones also are slightly sweeter which is the case here as well.
Don't fret if you lack buttermilk as you can create your own at home. Just combine 1 tablespoon of vinegar or lemon juice with 1 cup of milk, let it sit at room temperature for 10 minutes, and voila! Your homemade buttermilk is ready to use.
As mentioned above, eggs are commonly in scones as it gives it a richer mouthfeel. However if you don't want to use eggs, just replace with an additional ¼ cup of buttermilk.
You can break one open to check for doneness. The interior shouldn't be doughy or wet, but slightly moist.
The Key to Light and Flaky Scones
When working with the dough, it's crucial not to overwork it, just like any other baking recipe. Use a pastry cutter or knives to transform the frozen butter into fine crumbs.
Next, shape and gently pat the dough into a disc using your hands. Yes, it may get messy, but the final result is worth the effort.
Freezing Instructions
You can either freeze the jam scones before baking or after baking.
- Freeze Before Baking: After cutting the scone dough into circles, arrange them on a baking sheet and freeze for 1 hour. Once frozen, you can stack in a bag or container for storage. When baking from frozen, simply extend the bake time slightly, or alternatively, thaw the scones overnight and follow the original baking instructions.
- Freeze After Baking: Once the jam scones have been baked and cooled, arrange them on a baking sheet and freeze for a minimum of 1 hour. Afterward, you can neatly stack them in a bag or container. To thaw, leave the scone on the counter or refrigerate overnight. For a warm treat, microwave them for 30 seconds or place them on a baking sheet at 300°F for 10 minutes.
Equipment
The equipment you use is important to how the recipe turns out. What is needed is the following:
- Box grater - Gives you shredded butter.
- Large bowl - Used to mix the ingredients.
- Pastry cutter - Helps blend the butter with the flour.
- Fluted edge biscuit cutter - Adds a little style on the side of the scone.
- Baking sheet - What you bake the scones on.
Pro Tips/Recipe Notes
- Use frozen butter. The frozen butter coats the flour which creates crumbs that melt and steam, thus creating that flakiness you expect in scones.
- Do not overwork the dough. Mix everything until just combined or you will have tough scones.
- Flour a tablespoon and use it instead of your thumb to make a consistent indention.
- Freeze the scones for 15 minutes to relax the gluten and get the butter cold again.
- Leftover jam scones will keep at room temperature for 2 days or in the fridge for 5 days.
Other Scone Recipes
If you’ve tried these jam scones or any other recipe on Chisel & Fork, please let me know how it turned out in the comments below! And if you love scones, you can't go wrong with these maple scones. You can also follow me on Facebook, Instagram, Pinterest and YouTube to see more tasty meals and anything else I'm up to.
Jam Scones
Ingredients
- 2 cups all-purpose flour (250g)
- ½ cup sugar
- 2 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ tsp salt
- ½ cup unsalted butter, frozen
- 1 large egg
- ~½ cup buttermilk
- 1 teaspoon vanilla extract
- ½ cup jam/jelly
- egg wash + coarse sugar for topping
Instructions
- Preheat oven to 400°F. Whisk together flour, sugar, baking powder, baking soda, and salt in a large bowl.
- Grate the frozen butter using a cheese grater. Blend in with the flour mixture using a pastry cutter or two knives. It should look like coarse crumbs.
- Crack the egg into a measuring cup before adding enough buttermilk to make it ¾ cup total. It should be about ½ cup buttermilk but depends on the size of the egg. Whisk in the vanilla extract.
- Add the buttermilk mixture and mix into the flour mixture until JUST incorporated. DO NOT over mix, this will make the scones too dense.
- Add a small amount of flour to a clean surface and knead the dough briefly before shaping into a circle that is one inch thick. Use a 2 ½ inch cutter to cut about 6 circles. Re-roll the scraps and cut out another 1-2 if possible.
- Place on a parchment-lined baking sheet. Make an indention with your thumb or back of a tablespoon in the center of each scone. Add about 1 tablespoon of jam to the center.
- Brush with some egg wash and sprinkle coarse sugar on top. Place in the freezer for 15 minutes.
- Bake for 18-20 minutes or until the tops are golden brown. Remove and let cool on a wire rack.
Notes
- Use frozen butter. The frozen butter coats the flour which creates crumbs that melt and steam, thus creating that flakiness you expect in scones.
- Do not overwork the dough. Mix everything until just combined or you will have tough scones.
- Flour a tablespoon and use it instead of your thumb to make a consistent indention.
- Freeze the scones for 15 minutes to relax the gluten and get the butter cold again.
- Leftover scones will keep at room temperature for 2 days or in the fridge for 5 days.
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