Strawberry jam scones are a delightful twist on the classic scone, combining the rich, buttery texture of scones with a sweet, fruity filling. These soft, flaky scones are perfect for breakfast, brunch, or tea time and are best enjoyed fresh from the oven with a little extra jam on the side.
Ingredients
For the scones:
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 tbsp baking powder
- 1/2 tsp salt
- 1/2 cup unsalted butter, cold and cubed
- 1/2 cup heavy cream (plus extra for brushing)
- 1 large egg
- 1 tsp vanilla extract
- 1/4 cup strawberry jam (plus extra for serving)
For topping:
- 1 tbsp coarse sugar (optional)
Equipment
- Mixing bowls
- Pastry cutter or fork
- Baking sheet
- Parchment paper
- Knife or bench scraper
Instructions
- Preheat the oven:
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Mix the dry ingredients:
- In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt.
- Cut in the butter:
- Add the cold, cubed butter to the flour mixture. Using a pastry cutter, fork, or your fingers, cut the butter into the flour until it resembles coarse crumbs with pea-sized pieces of butter.
- Add wet ingredients:
- In a separate bowl, whisk together the cream, egg, and vanilla extract. Pour the wet ingredients into the dry mixture and stir with a spoon until the dough just begins to come together.
- Form the dough:
- Turn the dough onto a lightly floured surface and gently knead it a few times to bring it together. Roll the dough out to about 1-inch thickness.
- Add the jam:
- Use a spoon to dollop the strawberry jam in the center of half the dough, then fold the other half over the jam, gently pressing the edges together to seal. You should have a half-moon shape.
- Shape and cut the scones:
- Using a sharp knife or bench scraper, cut the dough into 6–8 wedges, like a pizza. Arrange the scones on the prepared baking sheet, leaving some space between them.
- Brush with cream and sprinkle sugar:
- Brush the tops of the scones with a little extra heavy cream and sprinkle with coarse sugar for a golden, crunchy top.
- Bake:
- Bake for 18–22 minutes or until the scones are golden brown on top and cooked through.
- Cool and serve:
- Let the scones cool slightly on a wire rack before serving. Serve with extra strawberry jam or clotted cream for a classic touch.
Tips
- Cold butter is key: For light and flaky scones, make sure the butter is very cold when cutting it into the flour.
- Don’t overwork the dough: Mix the dough until just combined to avoid tough scones.
- Customize the filling: Try other fruit jams like raspberry or blueberry for a different flavor twist.
These strawberry jam scones are the perfect blend of sweet and savory, with a buttery, flaky texture and a burst of strawberry goodness. Whether for breakfast, brunch, or tea time, they are sure to be a hit with anyone who loves fresh, homemade baked goods. Enjoy them with a cup of tea for a comforting treat!
Strawberry Jam Scones Recipe
These light and flaky strawberry jam scones are perfect for breakfast or tea time. Made with fresh ingredients and a sweet strawberry jam filling, they’re a delicious treat!
Equipment
- Mixing bowls
- Pastry cutter or fork
- Baking sheet
- Parchment paper
- Knife or bench scraper
Ingredients
- For the scones:
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 tbsp baking powder
- 1/2 tsp salt
- 1/2 cup unsalted butter cold and cubed
- 1/2 cup heavy cream plus extra for brushing
- 1 large egg
- 1 tsp vanilla extract
- 1/4 cup strawberry jam plus extra for serving
- For topping:
- 1 tbsp coarse sugar optional
Instructions
- Preheat the oven:
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Mix the dry ingredients:
- In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt.
- Cut in the butter:
- Add the cold, cubed butter to the flour mixture. Using a pastry cutter, fork, or your fingers, cut the butter into the flour until it resembles coarse crumbs with pea-sized pieces of butter.
- Add wet ingredients:
- In a separate bowl, whisk together the cream, egg, and vanilla extract. Pour the wet ingredients into the dry mixture and stir with a spoon until the dough just begins to come together.
- Form the dough:
- Turn the dough onto a lightly floured surface and gently knead it a few times to bring it together. Roll the dough out to about 1-inch thickness.
- Add the jam:
- Use a spoon to dollop the strawberry jam in the center of half the dough, then fold the other half over the jam, gently pressing the edges together to seal. You should have a half-moon shape.
- Shape and cut the scones:
- Using a sharp knife or bench scraper, cut the dough into 6–8 wedges, like a pizza. Arrange the scones on the prepared baking sheet, leaving some space between them.
- Brush with cream and sprinkle sugar:
- Brush the tops of the scones with a little extra heavy cream and sprinkle with coarse sugar for a golden, crunchy top.
- Bake:
- Bake for 18–22 minutes or until the scones are golden brown on top and cooked through.
- Cool and serve:
- Let the scones cool slightly on a wire rack before serving. Serve with extra strawberry jam or clotted cream for a classic touch.
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