Blueberry Jam Scones
Fresh homemade scones filled with sticky bluebery jam. Perfect with your morning coffee at breakfast time.
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings 12 people
- 4 cups all-purpose flour
- Pinch of salt
- 1/2 cup sugar plus extra for sprinkling on top
- 2 teaspoons baking soda
- 3 teaspoons cream of tartar
- 4 tablespoons unsalted butter
- 1 3/4 cups half and half plus 2 tablespoons for brushing on top
- 1 jar of blueberry jam
Preheat your oven to 425 degrees F.
Sift the flour, salt, sugar, baking soda and cream of tartar together into a bowl.
Chop the butter into cubes and add to the flour.
Use your hands to break up the butter rubbing it through the dough until it becomes pea-size.
Gradually add the half and half mixing with your hands until the dough forms a ball. Don't overwork the dough.
Dump the dough onto a floured worksurface and pat flat until about 1 inch thick.
Use a sharp knife to cut a grid pattern with each square being about 2 inches square. Don't worry if it's not exact.
Place a dollop of the jam onto the squares and fold over trapping most of the jam inside.
Place on a sheet pan covered with parchment paper.
Brush each scone with the remaining liquid and sprinkle liberally with extra sugar.
Bake in the oven for about 10-12 minutes, risen and golden brown on top.
Let the scones cool and serve with clotted cream or whipped cream.