Usually I make a big breakfast Saturday mornings, when our family has more leisure time. However, since we’ve been staying at home for the past 10 weeks, I have been making breakfast most days. (My kid’s favorite is waffles, and you can find the recipe here.)
I love a good scone. There are many scone recipes on the blog, but this one is a little different because you have jam in the middle, and it’s baked with the scone. You can use whatever jam you have on hand, or even lemon curd, which is my personal favorite, and in the picture.
Like any good scone recipe, they taste best the day they are made, but will hold another day in an air-tight container. And like many scone recipes, work with it quickly and kneed very little. It’s easiest if you use a biscuit cutter to cut the discs out of the dough. Place them on a jelly roll pan (as they do ooze butter, but that is what makes them light, fluffy, and moist) and then gently press your thumb in the middle, using your fingers to keep the circular shape. Add a few teaspoons of jam in the middle indentation and they will bake for the same amount of time as a regular scone will.
These scones are a fun alternative to regular scones. They are delicious with the warm jam centers and go perfectly with a side of eggs or just a cup of hot coffee or tea. Enjoy! xoxo
Prep Time: 15 minutes
Total Time: 25 minutes
Serves: 12-14, 2” scones
3 c flour
⅓ c sugar
½ t baking soda
2 ½ t baking powder
1 t salt
1 t vanilla
1 ½ sticks unsalted butter, cold
1 ¼ c buttermilk or sour milk
Favorite jam or lemon curd
Preheat the oven to 425 degrees. Line two jelly roll pans with parchment paper and set aside. (A jelly roll pan is ideal for these scones as there is quite a bit of butter and it will melt. The side lip of a jelly roll pan keeps the butter from running down the cookie sheet and onto the bottom of your oven.)
In a large bowl, add the flour, sugar, baking soda, baking powder, and salt. In a measuring cup, add the buttermilk (or sour milk) and vanilla. Set aside. Cut the cold butter into 1/2-inch cubes with a knife. Add the cubed butter to the dry ingredients and using your hands, work the butter in until the butter is pea-sized (it will look like coarse cornmeal).
Create a well in the middle and then add the buttermilk and vanilla. Using a wooden spoon or a spatula, stir the dry ingredients into the wet, until it is incorporated. Place the dough onto a lightly floured surface. Press into a disc 1-2 inches thick. Using a 2” biscuit cutter, cut out. After you have cut the scones out, place 6-8 on the prepared jelly roll pan. Gently press your thumb into the center of the scones, using the sides of your fingers to keep the circular shape. Press down enough to create an indentation, but not all the way through. Using a teaspoon or two, add your favorite jam in the center and then place on the prepared jelly roll pan.
Bake for 12-13 minutes, or until edges are golden brown. Cool on a wire rack. They can be stored up to 2 days in an airtight container. Serve with extra jam on the side, clotted cream, or just plain with coffee or tea.
Recipe Source: Scones adapted slightly from Alice’s Tea Cup cookbook