Recipe Background
Scones and jam are a deliciously classic combination; the sort of delicate, buttery, jammy-sweet pastry and fruit spread that just needs a cup of tea to be truly complete. Jam Scones just put the two together from the start! It takes inspiration from thumbprint cookies to make sure there's the perfect ratio of your favorite jam to crumbly, buttery scone. These Jam Scones are going to be your jam, if you'll excuse the pun!
Scones and jam are a deliciously classic combination; the sort of delicate, buttery, jammy-sweet pastry and fruit spread that just needs a cup of tea to be truly complete. Jam Scones just put the two together from the start! It takes inspiration from thumbprint cookies to make sure there's the perfect ratio of your favorite jam to crumbly, buttery scone. These Jam Scones are going to be your jam, if you'll excuse the pun!
Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon sea salt
- 1/2 cup granulated sugar
- 1 stick unsalted butter chilled
- 1/3 heaping cup vanilla yogurt
- 1 cup quick-cooking oats
- 3/4 cup fruit jam of your choice
Directions
- Position a rack to the center position in the oven, then preheat the oven to 375 degrees F.
- Line a large baking sheet with parchment paper.
- In a large mixing bowl, add the flour, the baking soda, the baking powder, the salt, and the sugar and whisk to combine.
- Using a fork or a pastry cutter, cut the butter into the dry ingredients mixture until a crumbly mixture forms resembling small pebbles.
- Add the yogurt to the butter mixture and stir to combine until a dough forms.
- Add the oats to the dough and mix until well-incorporated.
- Divide the dough into 12 even portions.
- Roll each of the dough portions into a ball.
- Gently press each of the dough balls into thick discs.
- Place the dough discs evenly on the prepared baking sheet.
- Bake the dough discs on the center rack until lightly golden-brown, about 12 minutes.
- Using the end of a wooden spoon, gently press a small well into the center of each of the warm dough discs, creating scones that look a little like unfilled thumbprint cookies.
- Transfer the scones to a serving plate and allow them to cool slightly, about 5 minutes.
- Fill each of the scones' wells with 1 tablespoon of the fruit jam.
- Serve warm.
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