Jam Stuffed Scones
This month’s recipe takes me back to when my kids used to make Jammy Scones as little bakers-in-training—sticky hands, flour-covered counters, and lots of chocolate chip tasting while they worked. Fast forward a few decades, and I recently made them with my grandkids. Let’s just say it was a delightful chaos (so delightful I forgot to take photos until it was too late).
This updated version of the classic is a treat for kids and adults. It’s still perfect for little hands to help with the mixing and stuffing, but I’ve added a twist: salted caramel chips! Found them on the chocolate chip shelf at Trader Joe’s and couldn’t resist. Of course, you can use any combination of chips and jam that sound yummy—get creative!
Next time I’ll remember the photos, and I want to add a maple syrup glaze on top for extra love. But for now, here’s the basic recipe. If you want to try a different take on these, check out Cherry Chocolate Jammy Scones.
Jam Stuffed Scones
Ingredients
- 2 cups Whole Wheat Pastry flour Bob's Red Mill (or all purpose flour)
- 1 tbsp Baking powder
- 1/2 tsp Salt
- 1/3 cup Sugar I use Stevia
- 1 tsp Cinnamon
- 1 tsp Ground ginger
- 4 tbsp Cold butter
- 1/3 cup Plain Greek yogurt Whole fat is creamier but you can use any kind.
- 1/2 cup Unsweetened almond milk or milk or buttermilk
- 3/4 cup Salted caramel baking chips
- 1/3 cup Apple Butter Trader Joe’s also makes Pumpkin butter that would be yummy.
Instructions
- Preheat oven to 350 degrees. Spray a baking sheet with cooking spray. In a food processor bowl, add dry ingredients and butter. Process for 30 seconds to 1 minute. You want the butter completely chopped into tiny pieces.
- **Note if hand mixing: In the first step, make sure the butter is cut into tiny bits throughout the flour. After then, you can use a wooden spoon to stir the remaining ingredients just until a ball forms.
- Add yogurt, almond milk, and caramel chips to the bowl. (Everything except the apple butter or jam.) Process in short bursts for 2-3 seconds at a time. Tricky part: Depending how wet the dough is, you can easily overmix it. You want a crumbly ball that barely sticks together. Too much mixing, and you have a sticky, chewy mess. Not enough, it’s too dry and won’t form a ball.
- Here's the kid's job: Dump the dough onto a lightly floured board or counter. Pat the dough into a rectangle about 1 inch thick and 8" x 10" in size. Spread the jam onto one side of the dough and fold the other half over top. GENTLY press and shape the dough into a rectangle shape so the jam is sealed inside as best you can. (Some of the jam always oozes out the sides.)
- Use a sharp knife (adults) or pastry cutter (kids) to cut the scones into 12 pieces.
- Place the scones on the prepared baking sheet. Bake for 18-22 minutes, depending how large your scones are cut. (Until golden brown.) Allow to cool on a rack for a few minutes.
Notes
Whip up this delicious treat, pour yourself a cozy cup of tea, and settle in with one of my Cassandra Sato Mysteries! Nothing pairs better with a fresh-from-the-oven snack than a twisty mystery to keep you on the edge of your seat. 🍵🔍 Happy reading and happy baking!
Kelly Brakenhoff is the author of 15 books and a seasoned ASL interpreter. She splits her writing energy between two series: cozy mysteries set on a college campus and children’s books featuring Duke the Deaf Dog.
Parents, kids, and teachers love the children’s books and activity guides because they introduce ASL and the Deaf community through fun, engaging stories. And if you enjoy a smart female sleuth, want to learn more about Deaf culture, or have ever lived in a place where livestock outnumber people, the Cassandra Sato Mystery series will have you connecting the dots faster than a group project coming together the night before it’s due.
A proud mom to four adults, head of the dog-snuggling department, and grandma to a growing brood of perfectly behaved grandkids, Kelly and her husband call Nebraska home.