Glazed Jam Scones
User Reviews
5
Glazed Jam Scones
Description
The Glazed Jam Scones recipe uses a dough base of flour, sugar, baking powder, salt, cold unsalted butter, and buttermilk. Butter is cut into the dry ingredients until pea-sized bits remain, then buttermilk is added to form a sticky dough. The dough is rolled to about 3/4 inch thickness, and rounds are cut out with a biscuit cutter.
Each round is indented with a thumb-sized well to hold jam, which prevents overflow during baking. An egg wash of beaten egg and water is brushed on the scones to encourage browning and a shiny crust. After baking for 14-16 minutes, the scones develop a golden exterior with a tender crumb and jam center.
A glaze made of powdered sugar, melted butter, milk, vanilla, and salt is drizzled over cooled scones to finish them with sweetness and moisture. These scones are ideal for breakfast or tea and best eaten the day made to preserve their texture.
The notes suggest the dough can be made by hand with a pastry cutter as an alternative to a food processor, and the dough freezes well. Frozen unbaked scones can be baked from frozen with a slight increase in cooking time. Jam may need to be replenished when serving cooled scones as it can settle after time.
Ingredients
Scones
- 3 1/2 cups all-purpose flour
- 3 tablespoons sugar 38 g
- 2 tablespoons baking powder
- 1/2 teaspoon salt
- 3/4 cup butter cut into 1-inch pieces, 6 oz; cold; unsalted
- 1 1/4 cup buttermilk
- jam of choice
Egg Wash
- 1 egg
- 1 tablespoon water
Glaze
- 1 cup powdered sugar 120g
- 1 tablespoon butter melted, unsalted
- 1 milk up to 3 tablespoons
- 1/4 teaspoon vanilla extract
- 1/8 teaspoon salt
Instructions
Scones
- Preheat your oven to 400°F and cover a baking tray with parchment paper.
- In your food processor, combine flour, sugar, baking powder, and salt. Add butter and pulse until butter is cut into the flour mixture and no pieces larger than a pea remain.
- Add buttermilk and continue to pulse until mixture begins to clump and forms a sticky dough.
- Scrape dough onto a well-floured surface. Dust the top of the dough lightly with flour and pat down to about 3/4-inch thick. Using a 2 1/2-inch biscuit cutter or glass, cut out about 16 rounds, squishing the scraps together and re-flattening as needed.
- Transfer scones to your baking tray. Use your thumbs to make a deep well in the tops, large enough for about half a tablespoon of jam. Fill with jam just to the top (if you overfill, the jam will run all over the scones).
Egg Wash
- Whisk together egg and water and brush the scones with the egg wash. This will help give them a nice golden color.
- Bake for 14 to 16 minutes, until lightly golden.
Glaze
- In a small bowl, whisk powdered sugar, melted butter, 1 tablespoon of milk, vanilla, and salt together, and whisk until smooth. Add up to 2 more tablespoons of the milk, until glaze reaches your desired consistency, but be careful not to add too much, as the glaze won't set if there is too much liquid. Brush or drizzle over scones.
Notes
- You may prepare the dough using a bowl and pastry cutter if you prefer not to use a food processor.
- These scones taste best on the day they are baked; their slight crunch softens with storage.
- The dough freezes well; freeze cut-out scones (without egg wash) on a tray, then store frozen up to 3 months.
- To bake frozen scones, do not thaw; add 2-3 minutes to baking time for fully baked results.
- If serving cooled scones, add extra jam to brighten the flavor as the filling can appear diminished after sitting.
- For smaller batches, halve the recipe and use 6 tablespoons butter accordingly; baking procedure remains unchanged.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12to 16
Amount Per Serving
Calories 234 kcal
% Daily Value*
| Calories | 234kcal | 12% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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