Jam Belly Scones

These scones are the perfect combination of scone goodness and luscious fruit jam. In this blog post, I will walk you through a delightful recipe for jam-filled scones that promise a burst of flavour in every bite. Get ready to embark on a journey of sweet satisfaction!

This recipe makes approximately 8 jam-filled scones and takes a total of 1 hour preparation and baking time.

Ingredients

• 3 1/2 cups of flour (Each cup is about 240ml)
• 4 tsp baking powder
• 1/2 cup of sugar
• 1/2 tsp salt
• 125 grams cold butter (cut into cubes or grated)
• 1/2 cup vanilla custard (Ultra Mel)
• 1/2 cup buttermilk or amasi
• 2 Eggs (+1 for the egg wash)
• 200g Jam (Any flavour)

Method

1. Preheat the oven to 180 degrees Celsius. Grease or line a baking pan with baking paper.
2. In a bowl, mix together the custard, buttermilk and eggs. Set aside.
3. In a separate bowl, combine the flour, baking powder, sugar and salt. Mix together until well combined.
4. Using your finger tips, rub the cold cubed butter in to the flour mixture until it resembles the texture of wet beach sand.
5. Add the custard mixture into the flour mixture and combine to form a soft dough. Do not over mix.
6. Tip the dough out onto a lightly floured surface. Roll the dough out to about 2cm thick. Fold the dough in half and re-roll it to about 1cm thick. (This should be thinner than regular scones dough)
7. Using a cookie cutter, cut dough out into desired shape. This should give you 16 cut outs. Place half of these on to the prepared baking tray.
8. Using the back of a teaspoon, make in an indent into each of the dough cut outs on the tray.

9. Place a teaspoon of jam onto the indented scone.

10. Using the beaten egg, brush the edges of the indented scones with a little bit of egg wash for the top layer of dough to stick.

11. Place the unused cut out dough shapes over the jam filled dough. Ensure that the edges are stuck together by pressing the down gently over the egg washed edges.

12. Brush the top of the final top dough with beaten egg. And bake the scones for 15-20min or until the edges are golden brown.

13. Allow the scones to cool on the baking tray for a few minutes before transferring on to a wire rack.