Make My Day Camp: Jammer Cream Scones

Wednesday, February 24, 2021

Jammer Cream Scones

I'm on the fence about this recipe - it looks good and the flavor is good, but they're a little dry. I think I just have to remember that scones are a bit dense, not overly sweet, and if you're in London for high-tea they split them open and top with jam and clotted cream in which case they are definitely not dry hahaha. So maybe if I put cream and jam on mine I'd be in heaven :) I gave a batch to Al and Cathy, they seemed to like them and I heard no negative feedback other than to stop making them goodies because everyone in their house is one a diet LOL.

Ingredients:

2 cups all-purpose flour, plus more for kneading
1 Tablespoon baking powder
2 Tablespoons sugar, plus more for sprinkling on top
1/4 teaspoon salt
1/4 cup butter, plus more for the pan
2 large eggs
1/3 cup whipping cream
1/4 cup raspberry jam (note: I used my 'black and blue' jam instead)

In a bowl, mix the flour, baking powder, sugar, and salt. Cut the butter into chunks; add to the bowl. With your fingers or a pastry blender, rub or cut in butter until dough forms pieces no larger than small peas.
In a small bowl, beat eggs with cream to blend; set aside 1 Tablespoon of the mixture to brush on the tops and add the remaining liquid to the flour mixture. Stir with a fork just until dough is evenly moistened and sticks together.
Scrape dough onto a lightly floured board; turn over to coat with flour. Knead lightly 3 or 4 times. Note: to knead, gently slide your fingers under side of dough opposite you, and lift and fold about half the dough over the portion on the board. Press down gently and push slightly forward. Rotate the dough 90' and repeat folding half the dough over itself. Rotate and repeat just until dough forms a neat ball.
Butter and flour a 10x15" cookie sheet pan. Placed the dough in the center and pat into a 1-inch thick round. With a sharp knife, cut round into 6 to 8 equal wedges and leave in place.
Press your thumb into the middle of the wide end of each wedge, wiggle to make a hole that is 1/2 to 3/4 inches wide, push down until almost through the bottom. Divide jam equally among the indentations. (I used a little less than 1 teaspoon per scone wedge). Brush reserved egg mixture over dough and sprinkle evenly with 2 to 3 teaspoons sugar.
Bake in a preheated 375' oven until richly browned, about 25 minutes. Serve warm.

Note: I sprinkled the tops with coarse raw sugar but you couldn't really tell after they baked. Change the jam to whatever kind you like. Don't over knead or you'll risk making them tough. If you left the dough in place after cutting into wedges, the scones stay connected after baking which makes a pretty wreath-like ring of scones.