Now that you’ve made your summer jams from all of that beautiful summer farmers’ market fruit, you can use your favorite flavors in these Jam Thumbprint Scones. Have your scones and jam all in one! Scones are such a fun and special breakfast treat. They seem so fancy! We love them with a bit of a shortbread texture … nice and crispy on the edges, but still soft in the center. What makes scones especially fun is the myriad ways you can make them — plain or with currants, with caramelized apples and icing, with toasted pecans and maple glaze, or made with pumpkin butter, cranberry & orange, almond with berries, with a dark chocolate flair, or this way — with a big jam thumbprint.
You can add oats, or you can leave them plain and you can use part whole wheat flour for a little nubbier version. Having a favorite scone recipe is kind of like having a blank (albeit tasty) canvas for your favorite food colors and textures. Savory scones are also delicious and we love them with bacon and Gruyere
This summer we made a lot of jam including: plum jam, huckleberry jam, peach jam, strawberry rhubarb, and sour cherry jam and it was so much fun to see all of the beautiful colored jam jars stacking up! Even if you don’t make your own jam, you can still make these tasty scones with your favorite store-bought jam. When you make the scone, have a big spoon handy to make the indentation where the jam will go before you put them in the oven.
Jam Thumbprint Scones
- 2 1/4 cups all-purpose flour
- 6 tbsp. brown sugar
- 4 tsp. baking powder
- 1/2 tsp. salt
- 4 oz. cold butter, cut into small 1/4-inch cubes 1 stick or 1/2 cup
- 3/4 cup +/- milk or cream slightly more or less as needed to gather the dough into a ball
- 1 tsp. vanilla extract
- 1 large egg white for brushing tops of scones before baking
- 1/2 cup jam raspberry, mixed berry, peach, apricot, strawberry, rhubarb
- 1 cup powdered sugar, sifted
- 2 tbsp. milk
- 1/2 tsp. vanilla extract
- Preheat oven to 425⁰. Prepare a large baking sheet with cooking spray or parchment paper.
- In a large bowl, mix flour, brown sugar, baking powder, and salt.
- With a pastry cutter, or your fingertips, cut butter into flour mixture until well blended and butter is reduced to tiny pea-size pieces.
- Stir vanilla extract into the cream (or milk). With a large fork or spoon, stir the cream with vanilla extract into the flour-butter mixture. Blend well. Form into a ball, and on a floured cutting board, press the ball into a flat circle with your hands. The circle should be about 8-inches in diameter for taller shorter scones and 10 inches for flatter, longer scones, and roughly 3/4 to one-inch thick.
- Using a long knife, cut the dough into 12 even triangles and place them on the prepared baking sheet
- Using your thumb, make an indentation in the wide part of the scone that goes almost to the bottom of the scone. Brush the scones with egg white. Then fill the indentation with the jam.
- Bake for approximately 12-14 minutes, or until tops begin to turn golden-brown. Remove from oven and cool completely. Then drizzle icing over the top of the cooled scones.
- Blend powdered sugar, milk and vanilla. It should be a good consistency in order to drizzle it from a spoon over the top of the baked and cooled scones. If you need to add a little more milk or powdered sugar to get to the right consistency, that is no problem!