For my first blog post, I thought it only fitting I share with you my favorite scone recipe. Â One of the things I think I like the most about these is that all your ingredients you use (the butter, cream and egg) need to be cold. Â So I can just bake these whenever I want, without having to wait for any ingredients to come to room temperature. Â And you are free to use any type of fruit, jam, chocolate chip or nut as the add in….whatever you like or have on hand. Â Usually when I make these I use fresh blueberries, but today I made these using homemade plum jam that my sister made. If you are going to use a store bought jam, I would suggest preserves. Â You definitely want a thicker jam or preserve.
If you are using jam, Nutella, peanut butter or any other type of spread, this is where you would divide your dough into two halves. Â Spread yo spread on the bottom half of the dough and then spread the other half of dough on top, completely covering the bottom layer.
Two halves make a whole! Â Now cut into eight equal triangles.
Bam! Â Place your scones on parchment paper (or a Silpat), brush with egg and cream and sprinkle some sugar on top and then these yummies are ready for the oven.
Plum Jam Scones
Print RecipeIngredients
- 2 cups all purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 6 tablespoons granulated white sugar
- 1/2 teaspoon cinnamon (or more if you like a stronger cinnamon flavor)
- 1/4 teaspoon ground nutmeg
- 1/2 cup cold, unsalted butter
- 1 egg
- 1 tablespoon vanilla extract
- 1/2 cup heavy cream
- 1 cup fresh blueberries, fresh strawberries or fresh fruit of your choice. For these plum jam scones I used 2 tablespoons of homemade plum jam. Any preserve, jam or spread would work for these too. The thicker the spread the better though.
- Topping:
- 1 egg
- 1 tablespoon heavy cream
- raw sugar (I used C&H Pure Washed Raw Sugar)
- Optional cinnamon to dust over the scones
Instructions
Preheat over to 375 degrees.
Cut the cold butter into small cubes. Sift together the flour, baking powder, salt, sugar, cinnamon and nutmeg into a large bowl. Put the cut butter into the bowl with your dry ingredients and use a pastry blender (or two forks) to cut the butter into the flour mixture. Do not overwork the dough, just cut the butter in enough that it starts to resemble course sand (pea size chunks of butter are okay).
Whisk the egg, vanilla and heavy cream together in a small bowl and then stir into the flour mixture until just mixed. If using fresh fruit, this is where you would gently fold in your fruit.
Use a cutting board or parchment paper to cover your counter, flour your surface and then turn the dough out onto the floured surface. If using jam or spread, divide your dough into two equal halves. Pat the bottom part of the dough into an 8-inch circle. Place several tablespoons of jam or desired spread on the middle of the dough. Be careful not to go all the way to the edges, or it will ooze out. Pat the second halve of dough out to the same 8-inches and place on top of the bottom layer, gently pushing down on the top layer to marry the two together. The end result should be an 8-inh circle approximately 1.5-inches high.
Use a sharp knife to cut the dough into eight equal sized pie shaped slices and place on a parchment paper covered baking sheet.
Prepare the topping for the scones: whisk the egg and cream together in a small bowel. If desired, sprinkle a light dusting of cinnamon over the scones. Brush the tops of the scones with your egg and cream mixture. Brush just enough so that the scones are wet enough that your raw sugar will stick, but don't make them too goopy or wet (yes goopy is a technical term here). After you have brushed the tops of all of your scones, sprinkle raw sugar on top of each one.
Bake for 20-25 minutes or until golden brown. I usually check the doneness by tapping the top of the scones. You want them to be firm and you should hear a tapping noise when you do so.
Let cool on a wire rack and enjoy warm if so preferred. I typically make these the night before and bring them to work for breakfast in the morning, so I put the scones in an air tight container and serve them room temperature.
I hope ya’ll enjoy this recipe! Â I would love to hear your questions, comments or any feedback! Â Thanks for stopping by my blog.
XOXO,
Kelly
3 Comments
Jessica
October 28, 2016 at 10:09 AMThese where fantastic! Thank you for sharing.
Kelly
October 29, 2016 at 2:03 PMYay!! Thank you so much for making these and letting me know that you liked them!! You seriously just made my week! 🙂 XOXOX
Rustic Apple Cinnamon Sugar Scones - Kelly Lynn's Sweets and Treats
October 27, 2018 at 7:24 AM[…] recipe for my blueberry scones here on the blog yet, however the VERY first post on my blog was my Plum Jam Scones. Â You can check out that post for step by step pictures on the scone making process. Â And I will […]