So I had this idea to make Jammy Thumbprint Scone Bites.
They didn’t have a name at the time, but I, major scone lover, thought, what if I took some buttery scone dough, rolled it into little balls, filled them with jam and baked them? After all, I was so bold as to make Iced Vanilla Sconuts. I made those in lieu of a traditional scone shape because I wanted to jazz it up a little… you know, make the whole scone experience a little more exciting and colorful.
Not that scones need to be any more exciting for me. I am a die hard scone fan and you can read about my love for them in My Favorite Cinnamon Scones and then follow the trail of love through Fresh Strawberry Cream Scones and Brown Sugar Butter Pecan Scones.
I debated whether to use my strawberry scone base or vanilla scone base and decided to go with the slightly lighter textured strawberry scone base. They are both delicious buttery scone doughs, but the strawberry one is just a little bit lighter in texture. I wasn’t sure if it would be able to hold the shape, but I was up for trying.
I mixed up a batch of dough, then rolled it into about 1″ balls. When you’re mixing this dough together, it’s going to seem to be too dry, but trust me, there’s plenty of butter in there to help the cream moisten and bring the dough together. Just knead it until you no longer have crumbs in the bowl and the dough is holding together.
After I rolled the balls, I needed to create the “thumbprint.” I wanted to make sure the cavity was deep enough not to get lost during baking. I also wanted a truly round cavity, which thumbs don’t easily create. So, I searched around for something with a round end and found a small rolling pin in my baking drawer. I covered the end with plastic wrap and used that to create the indentation. It worked beautifully. You could also use the end of a wooden spoon or yes, even your thumb.
I actually took enough shots to show the full action of creating the cavity. But once my husband and I looked at it on the big screen…oh, and then he had to play it back and forth as if it were looping…well, let’s just say it made the term “food porn” just a bit too literal for this blog. Of course, it also spawned a truck load of jokes that I couldn’t even begin to share. So you’re only getting a G rated, non-moving still shot of that process, kids. Not that you needed a video tutorial about how to do that simple step. But, you know, sometimes I try to get a little fancy around here. Keeps it exciting ;)
Sometimes, the edges of the cookie will crack a little when you’re pushing down on them. No worries. Once I finished, I simply went back and pressed any cracked edges together, making sure that the walls that would eventually hold jam were sturdy and wouldn’t have any spill over.
Then I stuck them in the fridge for about 30 minutes. After all of that mixing, rolling and impaling, I wanted to make sure the butter hadn’t gotten too warm. Whether it’s Fluffy Buttermilk Biscuits or my easy pie dough, you want cold butter pieces. You can see the bits of butter throughout the little scones.
After the dough is chilled and the butter has firmed back up, each scone bite gets filled with raspberry jam. I didn’t bother with seedless jam, but it is important to pick a good jam that’s not going to melt into syrup in the oven. I used Bonne Maman. And of course, you don’t have to use raspberry. Use your favorite flavor. (But wouldn’t the raspberry be perfect for Valentine’s Day breakfast?)
Then, they go into the the oven to bake. I crossed my fingers that they would hold their shape. And they did. (Yay!) Out came a whole baking sheet of petite scones filled to the top with raspberry jam. What next? I knew these little beauties would need a drizzle of something. I decided on white chocolate instead of making an icing.
The white chocolate adds a little bit of sweet creaminess to the buttery scone and fruity jam. A perfect bite! The chocolate also sets up very quickly, so if you need to pack them up to go, or you want to stack them on a serving tray, it won’t be long until the risk of smooshing the chocolate has passed.
I knew they would taste good. How could they not? They have a tried and true buttery scone base…they are filled with a delicious jam and topped with creamy white chocolate. All this is packed into a lovely little package that’s good for two or three bites. It’s a perfect little treat and so pretty, too!
I loved the addition of the jam baked right into the scone. But, what I wanted to figure out was this…was it really worth it to make Jammy Thumbprint Scone Bites and take that bit of extra time to roll the balls and fill each with jam?
Why, yes. Yes it was.