Chyrel's Recipes From Friends

Jam Filled Scones Recipe


Jam Filled Scones
Posted by: Jerseygirl  Wed, 10 Mar 2004, at 6:48 a.m.


2 1/2 cups (325 grams) cake flour
1/3 cup (66 grams) granulated white sugar
1 tablespoon (14 grams) baking powder
1/4 teaspoon salt
3/4 cup (170 grams) (1 1/2 sticks) unsalted butter, cold and cut into pieces
1/4 cup (35 grams) dried apricots, chopped into small pieces
2/3 cup (160 ml) light or heavy cream
1 teaspoon pure vanilla extract
1/4 cup apricot jam or preserves

Egg mixture for brushing tops of scones:

1 large egg, lightly beaten
1 tablespoon milk
Turbinado sugar, or other raw sugar, for sprinkling the tops of the scones (optional)

Preheat oven to 350 degrees F (177 degrees C) and place rack in middle of oven. Line a cookie sheet with parchment paper.

In a large bowl, whisk together the flour, sugar, baking powder, and salt. Cut the butter into small pieces and blend into the flour mixture with a pastry blender or two knives. The mixture should look like coarse crumbs. Stir in the chopped dried apricots. Stir together the cream and vanilla extract and add to the flour mixture, stirring just until the dough comes together. Do not over mix the dough.

Transfer to a lightly floured surface and knead dough gently four or five times and then divide the dough in half. Pat or roll each half of the dough into a circle that is about 8 inches (20 cm) round. Spread the apricot jam on one round of the dough and cover with the second layer of dough, sealing the edges. Cut this circle in half, then cut each half into 4 pie-shaped wedges (triangles). Place the scones on the baking sheet. Make an egg wash of one well-beaten egg mixed with 1 tablespoon milk and brush the tops of the scones with this mixture. Sprinkle with raw sugar (if desired).

Bake for about 20 to 25 minutes or until nicely browned and a toothpick inserted in the middle comes out clean. Transfer to a wire rack to cool.

Makes 8 scones.

Note: Brushing the tops of the scones with the egg/milk mixture helps brown the tops of the scones.

Note: If you find the bottoms of the scones are browning too much during baking, use two sheets pans (place one pan inside another).

Back          Home
Recipes From Friends
 Copyright
2004