There have been numerous times around the Plum Deluxe staff homes when we just wanted a good scone but didn’t have a heck of a lot around the house to make them with. I mean, a plain scone is fine, but sometimes you want a little sweetness. Enter: these simple strawberry jam scones.
A jam scone is a basic scone that is filled with whatever jam you have on hand, effectively elevating any scone recipe. The best part about adding jam to a scone is not only the addition of flavor and sweetness, but also the moisture that it brings to a usually dry item.
If you are using a plain scone recipe, just about any kind of jam will work. We love an apricot or strawberry jam scone, or you could try our tea jam recipe for a really unique flavor. Don’t feel like you can’t use something a little different such as apple butter, either. Our chai tea-infused apple butter is a great option. There’s also nothing stopping you from using a couple different types of jam and having an array of flavors at once. This is a really great way to serve scones for a larger group or party.
Because there are so many different jam flavors that can go with this recipe it’s nearly impossible to pair it with just one tea. A great rule of thumb is to pair the types of fruit; for example, if you are using a strawberry jam, try a strawberry tea such as our Gratitude strawberry black tea or Sugar Plum tea. For serving an array of jams, something a bit more versatile such as our House Blend vanilla black tea.
For this recipe we used the classic British style of round scones, but feel free to play with the shape; just be aware that baking times may vary slightly. Start on the lower side of the baking time and add more as needed.
Simple Strawberry Jam Scones
- 2 cups all-purpose flour
- 4 teaspoons baking powder
- 1/2 teaspoon salt
- 1/4 cup sugar
- 6 tablespoons unsalted butter at room temperature
- 2/3 cup milk, plus more for brushing
- 1 large egg
Preheat the oven to 425 degrees F.
In a food processor, pulse the flour, baking powder, salt, and sugar a couple times to combine.
Add the butter and pulse 7-10 times until the butter is completely distributed. The mixture should have a slightly sandy texture to it.
In a large bowl, whisk to combine the milk and egg.
Stir the dry ingredients from the food processor into the wet until a rough dough forms. If the dough sticks to the sides, add flour one tablespoon at a time until the dough holds together.
Transfer to a lightly floured surface and use your hands to knead the dough into a ball. Press the ball flat to about 1 inch thick. Use a 2.5-inch cutter to create circles. Repeat until all the dough is used.
Place the rounds on parchment paper and brush with milk. Bake for 13-15 minutes or until risen and golden brown on top.
Let cool 5 minutes. Slice in half with a butter knife and slather with jam as desired before replacing the top half. Repeat with all the scones, then serve.