Best Scones Filled With Jam Recipes

SCONES FILLED WITH JAM

Scones Filled With Jam image

Make and share this Scones Filled With Jam recipe from Food.com.

Provided by AaliyahsAaronsMum

Categories Scones

Time 35m

Yield 8 scones, 4-6 serving(s)

Number Of Ingredients 9

Ingredients

275 g plain flour
2 teaspoons baking powder
50 g sugar
75 g butter, cold
1 lemon, zest of
1 egg, lightly beaten
1 teaspoon vanilla extract
120 ml double cream
4 tablespoons jam, flavour of your choice

Steps:

Pre-heat oven to Gas Mark 5/375°F/190°C.
You will need a baking tray lined with parchment paper.
Begin by sifting plain flour, baking powder and sugar in a large bowl.
Cut butter into cubes and rub into the flour mixture until it looks like crumbs.
Stir in the lemon zest.
Combine the beaten egg, vanilla extract and double cream in a small bowl.
Add the liquid mixture to the flour mixture and stir until just combined.
Transfer the dough onto a lightly-floured surface and knead gently for 1 minute.
Divide the dough in half and roll each half of the dough into a 8 inch circle.
Spread jam on one of the rolled-out dough leaving about 1/2 inch border all around.
Place the second rolled-out dough on top of the jam layer, gently sealing the edges.
Now cut the circle into 8 wedges and carefully transfer them onto the baking sheet.
Make an egg wash of one beaten egg mixed with milk and brush the top of the scones with this mixture.
Bake on the centre shelf of the oven for about 15 minutes or until lightly golden browned.
Remove from oven and transfer onto a wire rack to cool.

Nutrition Facts : Calories 678.6, Fat 28.5, SaturatedFat 17.1, Cholesterol 134.9, Sodium 326.2, Carbohydrate 93.5, Fiber 2.5, Sugar 22.7, Protein 11.3

TRADITIONAL ENGLISH TEA TIME SCONES WITH JAM AND CREAM

Traditional English Tea Time Scones With Jam and Cream image

Eat these hot, split & spread with fresh churned butter, fresh cream and homemade jam, preferably strawberry........not forgetting to lick your fingers afterwards - discreetly! These always made an appearance on my Mum and Grandmother's Afternoon Tea Table....it's simply expected my dear! You can also add dried fruit to these to make traditional fruit scones, such as sultanas, currants and raisins; I have added that option in the recipe. The traditional English Cream Tea is very popular in the South West of England, especially in Devon and Cornwall - there you will be offered a pot of tea with fluffy warm scones, butter, cream and strawberry jam. In Devon, you will be served double Devon cream and in Cornwall, you will be offered clotted cream - that's the main difference.

Provided by French Tart

Categories Scones

Time 20m

Yield 6-8 Scones, 3-4 serving(s)

Number Of Ingredients 11

Ingredients

8 ounces self-raising flour
salt, to taste
1 teaspoon baking powder
2 tablespoons caster sugar (superfine granulated)
2 ounces butter
1 egg, beaten and mixed with
1/4 pint milk
fresh double cream, to serve (heavy cream)
jam, of your choice
butter, to spread
2 ounces sultanas, raisins (optional) or 2 ounces currants (optional)

Steps:

Sift together the flour, salt and baking powder into a bowl and add the sugar and butter.
Rub in the butter until the mixture resembles fine breadcrumbs.
Gradually mix in the egg and milk mixture to make a dough, saving any excess to glaze the tops of the scones. Add your fruit at this stage if using.
Gently knead the dough on a lightly floured work surface until smooth.
Roll out the dough to about 1/2" thick, then cut out 2" rounds with a plain or fluted cutter, kneading and re-rolling the dough until it is all used up.
Arrange scones on baking sheets then brush tops with the milk and egg mixture.
Bake in the oven at 230°C (450°F) mark 8 for 10 to 15 minutes, until well risen and lightly golden. Cool on a wire rack.
Whip the fresh cream until stiff. Split the scones and fill with butter, jam and fresh cream.