Jam Thumbprint Scones
Shortbread scones filled with your favorite summer fruit jam!
Ingredients
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
Icing
- 1 cup powdered sugar, sifted
- 2 tbsp. milk
- 1/2 tsp. vanilla extract
Instructions
Scones
- 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.
Icing
- 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!
