Scones Filled with Jam
Delight your taste buds with these golden, buttery scones filled with luscious fruit jam—a treat that's easy to make and perfect for any occasion. These tender scones, made with simple pantry staples like all-purpose flour, baking powder, and cold butter, are elevated by a sweet surprise of strawberry, raspberry, or apricot jam nestled at their center. With just 15 minutes of prep time, this recipe combines classic baking techniques, like rubbing butter into flour for a flaky texture, with a quick assembly for a melt-in-your-mouth result. Serve these homemade scones warm, dusted with powdered sugar, and pair them with your favorite tea or coffee for a cozy, indulgent moment. Perfectly sweetened and beautifully golden, these jam-filled scones are a must-have addition to your collection of easy homemade baked goods.
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Recipe Information
Ingredients
- 250 grams All-purpose flour
- 2 teaspoons Baking powder
- 50 grams Granulated sugar
- 0.5 teaspoons Salt
- 80 grams Unsalted butter (cold, cubed)
- 120 milliliters Whole milk
- 1 large Egg
- 6 teaspoons Fruit jam (e.g., strawberry, raspberry, or apricot)
- 2 tablespoons Additional milk (for brushing)
- 2 tablespoons Powdered sugar (optional, for dusting)
Instructions
Preheat your oven to 200°C (400°F) and line a baking tray with parchment paper.
In a large mixing bowl, combine the flour, baking powder, sugar, and salt.
Add the cold, cubed butter to the dry ingredients. Using your fingertips, rub the butter into the flour mixture until it resembles coarse crumbs.
In a small bowl, whisk together the milk and the egg. Reserve 1 tablespoon of this mixture for brushing later.
Gradually add the milk-egg mixture to the dry ingredients, stirring gently with a fork until the dough comes together. Be careful not to overmix.
Turn the dough out onto a lightly floured surface and knead gently 3-4 times just to bring it together. Flatten the dough to about 2 cm (3/4 inch) thick.
Use a 6 cm (2.5 inch) round cutter to cut out circles of dough. Re-roll the scraps as needed to make 6 circles.
Place half of the dough circles onto the prepared baking tray. Spoon 1 teaspoon of jam into the center of each circle, leaving a small border around the edges.
Place the remaining dough circles on top of each jam-filled base. Gently press the edges together to seal.
Brush the tops of the scones with the reserved milk-egg mixture for a golden finish.
Bake in the preheated oven for 10-12 minutes, or until the scones are puffed and golden brown.
Remove from the oven and let cool on a wire rack for 5 minutes. Dust with powdered sugar if desired before serving.
Serve warm or at room temperature with additional butter or cream, if preferred.
Nutrition Facts
Calories |
2010 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 80.1 g | 103% | |
| Saturated Fat | 46.4 g | 232% | |
| Polyunsaturated Fat | 2.1 g | ||
| Cholesterol | 413 mg | 138% | |
| Sodium | 2267 mg | 99% | |
| Total Carbohydrate | 288.0 g | 105% | |
| Dietary Fiber | 7.1 g | 25% | |
| Total Sugars | 88.7 g | ||
| Protein | 38.2 g | 76% | |
| Vitamin D | 3.2 mcg | 16% | |
| Calcium | 268 mg | 21% | |
| Iron | 12.7 mg | 71% | |
| Potassium | 611 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
