If the start of this week has left you with a case of the Mondays, keep reading, because we are going to pump it up today with these jam-filled scones. We all need a little fancy, right? Sometimes life gives you lemons and you just need to squeeze every bit of that juice into a pinkies-out champagne cocktail. When my week jumps to a rocky start, I like to reset with something that feels like a treat, a special baked good that can turn the ordinary and mundane into something that feels really good.
These jam-filled scones are the remedy for your weekday woes. Anything stuffed is a win in my book, but something about these morning baked goods make me feel like a queen. The pastry has a soft and cakey crumb, trimmed with buttery, crisp edges, and is filled with a fruity center courtesy of your favorite store-bought or homemade jam. Served with a hot cup of coffee and tangy Brown Cow Yogurt, these jam-filled scones are sure to turn your Mondays around ASAP.
Making the Scones
To make these jam-filled scones, we start with the scone dough. Flour, sugar, salt, and baking powder are stirred together before ice-cold butter is incorporated in pea-sized clumps. Next, stir together the heavy cream, egg, and vanilla, and pour the liquid ingredients into the flour and butter mixture. It’s important to keep all of your refrigerated ingredients as chilled as possible so that your scones stay tender and rise high.
Stir all of the elements together until a rough and shaggy dough forms. Dump the contents of the bowl out onto a clean work surface and gently knead the dough together just until it comes together, being careful not to overwork it. Divide your dough in two and flatten each piece out into identical rounds.
To simplify, I like to line an 8″ round cake pan with plastic wrap. Next, pat each dough half into the pan so that each round is the same size. Place one dough round on a prepared baking sheet and smear with a layer of jam of your choice. I like to use a tart jam here so that the scones aren’t too sweet, but you can use whatever tastes best to you. Next, place the second half of dough on top of the jam and pinch the edges of each round together to seal in the gooey insides. Give the top of the giant scone a brush of heavy cream and then bake in the preheated oven until golden brown.
Serving the Scones
After baking, allow the scones to cool slightly before cutting into wedges. These jam-filled scones serve best warm, but they reheat like a dream. Simply toast in the oven until the edges brown up and then serve! To round out these scones as the perfect breakfast treat, try incorporating a Brown Cow Yogurt. Brown Cow Yogurt is the topping dreams are made of when it comes to these little jam-filled scones. Give it a try and I think you’ll agree.
Get your week off to a tasty start with these jam-filled scones. If you give them a try, I’d love to hear about it! Happy Monday!
This post is sponsored by Brown Cow Yogurt. Thank you for supporting brands that make Wood and Spoon possible!
If you like these jam-filled scones, you should check out:
Chocolate Coffee Almond Scones
Raspberry Lemon Linzer Cookies
These jam-filled scones have a soft and tender crumb and are filled with sweet and fruit jam. With crisp, buttery edges and a fluffy, gooey center, these scones are hard to beat at breakfast.
- Prep Time: 15
- Cook Time: 35
- Total Time: 50 minutes
- Yield: 8
- Category: Breakfast
- 2–1/2 cups (325 gm) all-purpose flour
- 3 tablespoons sugar
- 1 tablespoon baking powder
- ¾ teaspoon salt
- ½ cup (113 gm) unsalted butter, cold and cut into chunks
- ¾ cup (180 gm) heavy whipping cream, cold, plus more for brushing
- 1 large egg, cold
- 1 teaspoon vanilla
- ¼ cup plus 2 tablespoons jam of choice
- 3 tablespoons coarse sugar, if desired
- Preheat the oven to 375 degrees. In a large bowl, combine the flour, sugar, baking powder, and salt. Use a pastry cutter or the back of two forks to cut the butter into the dry ingredients until pea-sized clumps are present throughout and the butter is well integrated. In a separate bowl, whisk the whipping cream, egg, and vanilla together. Pour the liquid ingredients into the dry ingredients and stir together until a shaggy dough forms. Dump the mixture out onto the counter and knead together just until a dry dough forms. You can add an additional 1-2 tablespoons of cream if your dough won’t come together at all. Working quickly, divide the dough in two and pat each half into flat 8” dough rounds (see notes). Place one round of dough on a baking sheet and spread the jam evenly over top of it, leaving a ¾’ border around the perimeter of the dough. Place the second round on top and pinch the edges together to seal the jam inside. Brush the scones with a thin layer of cream and sprinkle with coarse sugar, if desired. Bake in the preheated oven for 25-30 minutes, or until the tops and sides are golden brown. Allow to cool slightly before cutting to let the jam set. Cut into 8 equal slices and serve warm.
- To create two rounds of dough the same size, I line an 8” cake pan with plastic wrap and pat each half of dough into the bottom to create perfect circles. This isn’t necessary but will help to keep your scones uniform.
- I try to choose a jam that isn’t too sweet so that the scones aren’t too sweet. If your jam is really sweet you can add the juice of half of a lemon to it to balance the flavor. This is entirely your choice!