STRAWBERRY JAM SCONES
For best results, work quickly before the shortening has a chance to warm up and bake the scones immediately to achieve maximum height. For richer scones, use 35% whipping cream and for lighter scones, switch to 10% cream.
Provided by Boyz 5
Categories Scones
Time 30m
Yield 9-10 scones
Number Of Ingredients 9
Steps:
- Preheat oven to 425 degrees F.
- Line baking sheet with parchment paper.
- Combine flour, sugar, baking powder, baking soda, and salt in medium-sized bowl.
- Cut in shortening until mixture resembles coarse meal.
- Add cream all at once,stirring with a fork to create a soft dough.
- With floured hands, press dough into a ball and on lightly floured surface, knead gently about 3 times.
- Pat dough into 3/4" thick round and cut with floured 2" cookie cutter. Gather up scraps and repeat with remaining dough.
- Transfer rounds to prepared baking sheet.
- Place jam in pastry bag fitted with plain tip or large heavy-duty freezer bag with hole cut in one corner. Using the tip of a knife, poke hole in the side of each scone. Pipe jam into each hole, ensuring that jam is placed in the middle of each scone.
- Brush top of each scone lightly with beaten egg.
- Bake in centre of preheated oven for 12-15 minutes or until golden brown. Let cool on racks.
Nutrition Facts : Calories 480.7, Fat 28.9, SaturatedFat 10, Cholesterol 41.1, Sodium 344.6, Carbohydrate 50, Fiber 1.3, Sugar 13.6, Protein 5.8
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