27 Years of Award Winning Baking & Dessert Video Recipes

breakfast & brunch bars & squares cupcakes shortbreads breads youtube channel
about us
recipe index
weight vs volume
apple recipes
pumpkin recipes
cranberry recipes
chocolate recipes
healthy baking
eggless recipes
comfort foods
blueberry recipes
biscotti recipes
pudding recipes
english tea party
trifle recipes
ice cream recipes
strawberry recipes
lemon recipes
thanksgiving baking
candy recipes
halloween baking
valentine's baking
christmas cookies
christmas baking
christmas candy
easter baking
baking history

Subscribe Now

Scones Filled with Jam Recipe & Video

Printer Friendly Page

As I get older, I find it fascinating how I remember some things from my past so vividly, while other seemingly important experiences have completely faded from my memory. Eating my first scone as a child I remember it like it was yesterday. We had flown to England to visit my grandparents who lived in Yeovil, and they had taken us on a day trip to explore Bath. In the afternoon we stopped at a restaurant for tea and scones. Small round scones were served on a pretty tiered cake stand, alongside pots of jam and a bowl of Devon cream. I remember splitting my scone in half and spreading each half with jam and lots of clotted cream. I couldn't stop eating them. The combination of a soft and flaky scone with sweet jam and the wonderful creamy richness of Devon Cream was delicious. And forever after, I like to eat my scones with jam. So I decided to make a scone that has the jam baked right inside the scone. No more cutting the scones in half and spreading them with jam after they are baked. They are great to eat on-the-go. And of course, they are excellent with a dollop of Devon Cream on top. 

Scones are easy to make. I don't use a mixer. I simply mix the dry ingredients together, cut in the butter, and then stir in the wet ingredients. It is important not to over mix the dough as you don't want a tough scone. Use cold butter and you can "cut" the butter into the flour mixture using a pastry blender, two knives, or even your fingertips.

You can fill the scones with any flavor of jam or preserves, and it can be homemade or store bought. I have used my Homemade Raspberry Jam in this recipe which has a lovely tart and tangy raspberry flavor with just the right amount of sweetness. It is so easy to make and since this is a Refrigerator Jam there isn't any canning involved.

Related Recipes You May Like

Raspberry Jam

Scones Topped With Preserves

Cream Scones

Scones, Cranberry Oat

Cinnamon Roll Scones

Scones, Chocolate Chip

Scones: Preheat your oven to 400 degrees F (200 degrees C) and place oven rack in the center of the oven. Line a baking sheet with parchment paper. 

In a large bowl, whisk together the flour, sugar, baking powder and salt. Cut the butter into the flour mixture with a pastry blender or two knives. The mixture should look like coarse crumbs.

In a bowl whisk the cream with the beaten egg and vanilla. Add this mixture to the flour mixture. Stir until the flour mixture is moistened and a dough is starting to form. Do not over mix.

Transfer to a lightly floured surface and knead dough gently four or five times and then divide the dough in half (about 290 grams for each half). Pat or roll each half of the dough into a circle that is about 8 inches (20 cm) round. 

Egg Wash: In a small bowl whisk the egg and cream.

Spread the jam on one round of the dough, leaving about a one inch (2.5 cm) border. Brush the border with the egg wash. Then place the second round of dough on top of the jam, gently sealing the edges. Crimp the edges of the dough with the tines of a fork. Cut this circle in half, then cut each half into 4 pie-shaped wedges (triangles). Place the scones on the baking sheet. Lightly brush the tops of the scones with the egg wash. (This helps to brown the tops of the scones during baking.)

Bake for about 18 minutes or until golden brown and a toothpick inserted into the center of a scone comes out clean. Remove from oven and place on a wire rack to cool.   If desired, garnish with a dollop of Devon cream or softly whipped cream.

These scones are best the day they are made, but can be stored at room temperature for a couple of days or they can be frozen.

Makes 8 scones.

View comments on this recipe on YouTube

Scones Recipe:

2 cups (260 grams) all-purpose flour

1/4 cup (50 grams) granulated white sugar

2 teaspoons (8 grams) baking powder

1/4 teaspoon (1 gram) salt

1/2 cup (113 grams) cold unsalted butter, diced

1 large egg, lightly beaten

1 teaspoon (4 grams) pure vanilla extract

1/2 cup (120 ml/grams) cream (can use half-and-half, light or heavy whipping cream)

1/4 cup (60 ml) (70 grams) jam or preserves homemade raspberry jam

Egg wash:

1 large egg

1 tablespoon cream

Subscribe Now



New Videos



Contact Us   Privacy Policy

Use of materials on all pages on the domains Joyofbaking.com, the Joyofbaking.com Facebook Page, the Joyofbaking1 YouTube Channel and any emails sent from @joyofbaking.com are entirely at the risk of the user and their owner, iFood Media LLC will not be responsible for any damages directly or indirectly resulting from the use.

References cited may include a link to purchase the referenced book or item on Amazon.com. Joyofbaking.com receives a commission on any purchases resulting from these links.

This website and the contents are not endorsed or sponsored by the owner of the "Joy of Cooking" series of books or its publisher Simon & Schuster, Inc. and is not related to the  "Joy the Baker" books and website. Video icons by Asher.

Content in any form may not be copied or used without written permission of Stephanie Jaworski, Joyofbaking.com.  Students and non profit educators may use content without permission with proper credit. 

A baking resource on the Internet since 1997

Copyright  1997 to 2024 iFood Media LLC