Jammy Thumbprint Scone Bites
Try this Jammy Thumbprint Scone Bites recipe, or contribute your own.
Try this Jammy Thumbprint Scone Bites recipe, or contribute your own.
- 1 large egg
- 1/8 teaspoon salt
- 1 tablespoon baking powder
- 1/4 teaspoon almond extract
- 1/2 teaspoon vanilla
- 1/3 cup sugar
- 2 1/4 cups all purpose flour
- 1/4 cup white chocolate chips
- 6 tablespoons cold unsalted butter cut into small pieces
- 1/2 cup or more of heavy cream
- about 1/2 cup jam i used raspberry
- 1 teaspoon shortening i use non-hydrogenated
- Carbohydrate 10.3639454665895 g
- Cholesterol 16.706928090376 mg
- Fat 3.98922344403456 g
- Fiber 0.306516561374495 g
- Protein 1.89175413326808 g
- Saturated Fat 2.36284058145612 g
- Serving Size 1 1 scone bite (31g)
- Sodium 759.869304155295 mg
- Sugar 10.057428905215 g
- Trans Fat 0.330011682053948 g
- Calories 85 calories
Step-by-step
- Preheat oven to 400 degrees F.
- In a medium bowl, whisk flour, sugar, baking powder and salt.
- Cut in butter with a pastry cutter, two knives or rub the butter in with your fingertips, until the mixture is crumbly and you have varied size butter chunks no larger than peas.
- Crack an egg in a glass measuring cup then add cream until you reach 3/4 cup. Add vanilla and almond extracts. Mix with a fork until well blended.
- Make a well in the center of flour mixture and pour in the egg/cream mixture. Toss gently with a fork until you've distributed the liquid well and mixture begins to hold together a bit. Your mixture is going to seem to be too dry, but try to resist adding more liquid.
- Use your hands to gently mix/lightly knead the mixture in the bowl until it comes together.
- Once the dough comes together and is fully mixed with no crumbs, take spoonfuls of dough and roll into 1" balls.
- Place the balls about 2" apart on an ungreased baking sheet.
- Using the handle of a wooden spoon or your thumb, make a deep indentation in each cookie, being careful not to poke a hole through to the bottom. If the sides crack at all, just press them back together with your fingertips.
- Refrigerate the scones for about 30 minutes or until they have firmed up.
- Once the scones are firm, fill each cavity with a spoonful of jam, being careful not to overfill them.
- Bake for 12-15 minutes until just lightly golden.
- Allow to cool and set up for a few minutes on the baking sheet, then remove to a rack to finish cooling. Don't worry about any scones that may have had the jam spill over. The drizzle on top will camouflage it nicely.
- Make topping: Place chips and shortening in a small bowl and heat in a microwave stirring at 15 second intervals until melted and smooth. Place into a zip top bag with a corner snipped off and drizzle over cooled scones. Or, just use a spoon or fork and drizzle directly from the bowl over the scones. The white chocolate will set quickly.
Jammy Thumbprint Scone Bites: A Little Bit of Heaven
As a busy working mom, time is always of the essence. Weekends are precious, a time for family and relaxation, and sometimes, even a little indulgence. That’s where these Jammy Thumbprint Scone Bites come in. They're quick to make, incredibly delicious, and require minimal cleanup – a trifecta for any harried parent! These little scones are not just a treat; they’re a testament to the idea that even amidst the chaos of everyday life, a touch of homemade sweetness can bring immense joy. The soft, crumbly texture of the scones perfectly complements the burst of juicy jam in the center, creating a delightful flavor explosion in every bite. The simple white chocolate drizzle adds a touch of elegance, making these perfect for a weekend brunch, a casual get-together, or even a quiet moment with a cup of tea.
The beauty of this recipe lies in its simplicity. No complicated techniques or obscure ingredients are needed. Everything is readily available at your local grocery store, making it incredibly accessible. The recipe is remarkably forgiving, too. Don't worry about achieving perfectly uniform scones – their rustic charm adds to their appeal. And if the jam spills slightly during baking, don't fret! The white chocolate topping will subtly conceal any imperfections. It's a recipe that encourages experimentation and improvisation. Feel free to substitute your favorite jam – strawberry, blueberry, apricot – the possibilities are endless. The key is to have fun and enjoy the process. Baking should be a relaxing and enjoyable experience, not a stressful chore. These scones are a perfect example of how a simple recipe can bring so much satisfaction.
I often find myself making a double batch on the weekend, storing half for a quick and satisfying breakfast during the week. Imagine the delighted faces of your children as they bite into one of these sweet treats – a perfect start to a busy school day. Beyond breakfast, these little gems are fantastic for a quick dessert or even a delightful afternoon snack. They're easily transportable, making them ideal for picnics or lunchboxes. They're also incredibly versatile and adaptable; you can even adjust the sweetness and flavor profiles to match your preferences.
Ingredients you'll need: (A detailed list of ingredients with measurements is provided separately in the recipe.) You will need standard baking ingredients like flour, sugar, butter, eggs, and cream. The star of the show, of course, is the jam! Choose your favorite flavor – raspberry, strawberry, blackberry – any will be delicious.
Making the scones: The process is straightforward and doesn't require any special baking skills. Mix the dry ingredients, cut in the butter, and combine the wet ingredients. Gently combine everything until just mixed, avoid overmixing. Roll the dough into balls, make an indentation, and fill with jam. Bake until golden brown. Finally, drizzle with a melted white chocolate topping.
These Jammy Thumbprint Scone Bites are a true testament to the power of simple baking. They're the perfect blend of ease, deliciousness, and heartfelt joy. Try them out, and let me know what you think! I’m confident they'll become a regular fixture in your kitchen.
