Jam Stuffed Scones
This updated version of the classic is a treat for kids and adults. It’s 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 the store and couldn’t resist. Of course, you can use any combination of chips and jam that sound fun—get creative! ***I use a food processor to make my scones, but you could also use a pastry cutter, knives, or your hands to make the dough.
Servings 12
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
Pro tip: they’re best eaten within a day or two, but if you want to save some for later, they freeze beautifully and reheat in the microwave. Happy baking!
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!
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!