Despite my recent obsession with zucchini bread, I’m not usually a huge baker. It requires far more precision than cooking savory dishes, where it’s perfectly acceptable to add a little of this and a little of that and make it up as you go along. Baking, not so much unless you want to end up with flat cakes and yucky bread and salty cookies.
But the Littlest Brewster and I decided to try a recipe I had found for some Easy Jammy Scones. And they were a hit! So much so, in fact, that I just whipped up a batch as a treat for my friend Kristen who is not only obsessed with scones, but also just had a baby and certainly deserves a bunch of scones all to herself.
These are very, very quick and very, very easy to make – so you should try it!
Easy Jammy Scones
-2 cups all-purpose flour
-3 Tbsp sugar
-2 tsp baking powder
-1/2 tsp salt
-1 stick butter, cut into cubes
-1/2 cup milk
-Jam or jelly of your choice (I’ve just blackberry and raspberry with good results.)
1) Preheat oven to 400º and line a baking pan with parchment paper. In a big bowl, mix together the flour, sugar, baking powder and salt. In a second bowl, whisk together the milk and egg.
2) Using your hands, work the butter into the flour mixture until it is coarse and crumbly. Alternatively, you can use one of those pastry blender things, but I don’t have one and my hands work just fine.
3) Pour the milk/egg mixture into the flour/butter mixture and mix it up with a fork until it forms a dough ball. With well floured hands, knead the dough until smooth and divide into two equal pieces.
4) Pat the first piece into a flat circle about 7″ across and 1/2-3/4″ thick. Place on your parchment paper and spread jam over the top, leaving about 1/2″ edge all the way around. Pat the second piece into a similar circle and place on top of the jammy circle, sealing the edges all the way around.
5) Cut your circle into 8 wedges. It initially seemed strange to me to cut it prior to baking, but it works so I no longer question it. Bake until golden brown – this usually takes at least 20-25 minutes in my oven, though the original recipe said 15 minutes.
Then, enjoy your scones!