Jam Filled Scones have a nice moist center and lend themselves way to serving in the traditional scone style with a dollop of softly whipped cream and more jam on the side! (Of course we would say that!) This Scone recipe is just barely sweet…which allows the delicious flavor of the Elderberry Jam to shine through.
Preheat oven to 375 degrees F
2 cups all purpose flour
1/4 cup granulated sugar
2 teaspoons baking powder
1/8 tsp salt
1/3 cup cold unsalted butter
Zest of 1 lemon or orange
1 large egg
1 tsp pure vanilla extract
1/2 cup heavy whipping cream
1/4 cup Elderberry Jam or Elderberry Blueberry Preserves
Egg Mixture for brushing tops of Scones:
1 large egg, lightly beaten
1 Tablespoon heavy cream
In a large bowl combine the flour, sugar, baking powder, and salt. Cut the butter into small pieces and cut into the flour mixture using a pastry blender or two knives, until the mixture looks like course crumbs (about the size of small peas). Stir in the lemon or orange zest.
Measure the 1/2 cup whipping cream using a measuring cup. Add the egg and vanilla to the whipping cream in the measuring cup and whisk quickly with a fork.
Add the wet mixture to the flour mixture in the bowl and gently fold until just combined. Don’t over mix or your Scones will be tough. Transfer the dough to a lightly floured surface and gently knead four or five times and then divide the dough in half. Working with one half of the dough, roll or pat into an 8 inch circle. Repeat with the other half of the dough.
Spread the jam on one circle, and then place the second circle of dough on top of the jam. Gently seal the edges. Using a knife, cut the the circle in half, and then cut each half into 4 pie shaped wedges.
Place the scones on the baking sheet. Make an egg wash of one well beaten egg mixed with one tablespoon heavy cream and brush the tops of the scones with this mixture.
Bake for about 15 minutes or until lightly browned and a toothpick inserted into the center comes out clean. Remove from the oven and then turn the broiler on high. Sprinkle granulated sugar over the top of the scones and place them under the broiler for just a few seconds until some of the sugar melts. Watch the scones the entire time as sugar will burn very quickly. Remove from the broiler and place on a wire rack to cool.
Serve as is or with a dollop of whipped cream and a side of jam.