Jam filled scones are soft fluffy British scones filled with jam before baking to create a twist on this popular British teatime treat. They are delicious served either warm or cold and are perfect with a dollop of cream.
If you love scones with jam and cream then these jam thumbprint scones are for you.
They are quick and easy to prepare and are great for freezing. Simply defrost and pop on a plate with some cream for afternoon tea.
Scones are perfect for pairing with strawberries and cream. Make some strawberry chia compote which is less sugary than traditional jam, has an intense strawberry flavour and can be made in minutes using either fresh or frozen strawberries.
Take a look as some other English baking recipes including Bakewell tart, individual Bakewell tarts, carrot cake traybake, carrot cake muffins, honey brandy snaps, Eccles cakes, oaty fruit crumble, oven baked ginger sponge pudding, this zesty lemon drizzle cake, lemon drizzle cupcakes and rock cakes.
Ingredients for jam filled scones
- Flour - plain flour
- Baking powder
- Caster sugar
- Milk - use some to make the dough and some to brush the scones before baking.
- Strawberry jam or compote
Prepare the scone dough
Measure the flour and baking powder into a bowl. Rub the butter into the flour, either by hand or using a dough blender. Stir in the sugar.
Add the milk a little at a time and mix until the mixture forms a ball.
Assemble the jam scones
Roll out onto a floured board to a thickness of 2 cm. Cut out the scones and place on a greased or lined baking sheet.
Make a depression in the centre of each scone and fill with jam.
Bake
Brush the tops with milk and then bake at 220℃, 425℉, gas mark 7 until slightly golden (10 to 15 minutes).
Serving suggestions
- Jam scones are at their best shortly after being baked, either warm or cold.
- Enjoy them on their own or with a dollop of clotted cream or whipping cream.
Storage instructions
- Any scones which aren't going to be eaten on the day they are baked should be frozen. Defrost either at room temperature or in a microwave.
Variations
- Add a handful of raisins to the scone dough for fruit scones.
- Fill with other types of jam or lemon curd.
- Form a deeper indentation in the scones for an extra jammy filling.
- Instead of scones filled with jam, fill with fruit mincemeat for a festive baking idea.
Other British baking recipes
- Cherry Bakewell tart (frangipane)1 Hours 55 Minutes
- Brandy snaps50 Minutes
- Eccles cakes2 Hours 10 Minutes
- Lemon drizzle cake1 Hours 20 Minutes
Jam filled scones
Ingredients
- 225 grams flour
- 2 teaspoons baking powder
- 40 grams butter chilled
- 20 grams caster sugar
- 150 ml milk
- 12 teaspoons strawberry jam
Instructions
Prepare the dough
- Sift the flour and baking powder into a bowl.
- Add the butter and rub in until the butter is the size of crumbs.
- Add the caster sugar and mix.
- Stir in the milk a little at a time and mix until it forms a mass of dough (do not overwork the dough).
Assemble
- Tip the dough onto a floured board and roll out to a thickness of 2 cm.
- Cut the scones using a 6 cm diameter (about 2.5 inch) biscuit cutter and place on a lined or greased baking sheet.Re-roll any dough trimmings and cut out further scones.
- Use your thumb to form a depression in the centre of each scone and fill with jam.
- Brush the periphery of the scones with milk.
Bake
- Bake at 220℃, 425℉, gas mark 7 until slightly golden (10 to 15 minutes).
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