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Tender and buttery scones are filled with homemade strawberry jam and are topped with sugar.
I have been making a lot of scones lately. I like making them because they are good in the morning for breakfast but they are also perfect for a snack in the afternoon whenever I want something sweet.
Last week we had several packages of strawberries in the refrigerator that were going bad quickly so I decided that it was my job to save them. I chopped them up and made them into a quick strawberry jam that I put in the refrigerator to use later.
The only problem was I wasn’t sure what I could use the jam for. I decided to look for a scone or a muffin recipe that used the strawberry jam. I found a vegan scone recipe with strawberry jam in it.
After reading the recipe I realized it wasn’t going to work for me. I liked the look of the jam in between two layers of scones but I didn’t like the actual recipe so I decided to wing it and try and make a scone on my own.
- all purpose flour
- granulated sugar
- baking powder (make sure it’s fresh and not expired)
- salted butter (you can use unsalted if you prefer)
- sour cream (full fat is best but you can use light)
- milk (whole milk is best but you can use 2% if you’d like)
- lemon juice (fresh lemon juice is preferred)
- vanilla extract
- strawberry jam (I used my homemade version but you can buy it)
The scone recipe is just a basic vanilla scone with hints of lemon in it from the lemon juice. The difference with this scone is that you want to make two separate circles from the dough.
I had some trouble making them the same size. I ended up putting some flour on a huge cutting board, making both circles, then trying to stack them before moving on.
What are scones?
Scones are small, lightly sweetened, baked pastries that originated in Scotland. Scones can be made with a variety of ingredients, such as flour, sugar, butter, milk, eggs, and baking powder, and can be flavored with fruits, nuts, or chocolate chips. They are usually round or triangular in shape and have a crumbly texture and a lightly sweetened taste. They are often served with butter, jam, or clotted cream.
Can I use a different type of jam in the scones?
You can use any flavor of jam you’d like. I simply went with strawberry because I had just made a big batch of it and needed to use it up.
How do you store scones?
Scones are best eaten fresh on the day they are baked. However, if you do have leftovers you can store them in an airtight container at room temperature for up to 2 days. To keep them fresh, wrap the scones in plastic wrap before placing them in the container.
Can I freeze the scones?
Usually I would say yes but because these have jam in the middle of them sadly the answer is no. If you would freeze them they would become soggy and the texture of the jam would change so I do not recommend freezing these specific scones.
Then I had to put the jam in the middle. In order to do this I spread a thin layer of jam on one of the circles. Then I spread it over the top leaving a half inch around the outside edge of the scone.
I topped the strawberry jam with the other dough disc. Then I tried to gently pinch the outer edges together. I had to stretch it a bit and try to fit the two pieces together.
More Scone Recipes:
- Cardamom Grapefruit Scones
- Caramel Apple Scones
- Strawberries and Cream Scones
- Zucchini Cheddar Scones
- Fresh Cherry Scones
Once the two pieces were together I used a knife and cut the scones in to 8 pieces. A little bit of the jam leaked out but I quickly transferred them to a baking sheet lined with parchment. Make sure you use parchment paper because some of the jam will leak out.
Then I brushed the tops of the scones with milk (or you can use heavy cream) and sprinkled it with coarse sugar. Let the scones bake for around 20 minutes. Some jam will spill out but this is ok.
Once they start to get golden brown pull them out of the oven. Let them sit a few minutes then pull them off the cookie sheet and get the extra jam off the scones.
If you’ve tried my Strawberry Jam Scones or any other recipe on Hezzi-D’s Books and Cooks please take a minute to rate the recipe and leave a comment letting me know how you liked it. I love hearing from you! You can FOLLOW ME on:
- 2 c. flour
- ⅓ c. sugar
- 1 Tablespoon baking powder
- ½ teaspoon salt
- ½ cup cubed butter, cold and cut into ½ inch pieces
- 1 large egg
- ¼ cup sour cream
- 1/4 c. milk
- 1 Tablespoon lemon juice
- 2 teaspoons vanilla extract
- 3 Tablespoons strawberry jam
- sparkling sugar (optional)
- Preheat the oven to 450 degrees. Line a baking sheet with parchment paper.
- In a large bowl mix together the flour, sugar, baking powder, and salt.
- Add the butter to the flour mixture. Using your hands mix the butter into
the dough until it resembles coarse, wet sand. Set aside.
- In a small bowl combine the egg, sour cream, milk, lemon juice, and vanilla.
- Add to the flour mixture and mix until the ingredients are just combined.
- Turn the dough onto a floured surface. Shape into 2 half inch thick circles.
- Place one circle on a cutting board. Spread the jam on the circle leaving a small 1/2 inch without jam on the outer edge.
- Carefully place the other circle on top of the jam and pinch the edges closed.
- Using a sharp knife or pizza cutter cut the dough into 8 pieces.
- Place the scones on a baking sheet 2-3 inches apart. Brush the tops of each scone with milk and sprinkle with coarse sugar if desired.
- Bake for 20-22 minutes or until they are golden brown.
- Cool completely on a wire rack.
A Hezzi-D original recipe