Print

Jammy Thumbprint Scone Bites

Ingredients

For the scones:

  • 2 1/4 cups all purpose flour
  • 1/3 cup sugar
  • 1 Tablespoon baking powder
  • 1/8 teaspoon salt
  • 6 Tablespoons cold unsalted butter cut into small pieces
  • 1 large egg
  • 1/2 cup or more of heavy cream
  • 1/2 teaspoon vanilla
  • 1/4 teaspoon almond extract

For the filling:

  • about 1/2 cup jam I used raspberry

For the topping:

  • 1/4 cup white chocolate chips
  • 1 teaspoon shortening I use non-hydrogenated

Instructions

  1. Preheat oven to 400 degrees F.
  2. In a medium bowl, whisk flour, sugar, baking powder and salt.
  3. Cut in butter with a pastry cutter, two knives or you can rub the butter in with your fingertips, until the mixture is crumbly and you have varied size butter chunks no larger than peas.
  4. 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.
  5. 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.
  6. Use your hands to gently mix/lightly knead the mixture in the bowl until it comes together.
  7. Once the dough comes together and is fully mixed with no crumbs, take spoonfuls of dough and roll into 1" balls.
  8. Place the balls about 2" apart on an ungreased baking sheet.
  9. 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.
  10. Refrigerate the scones for about 30 minutes or until they have firmed up.
  11. Once the scones are firm, fill each cavity with a spoonful of jam, being careful not to overfill them.
  12. 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.
  13. 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.

Recipe Notes

*Store covered at room temperature. Wonderful on day one, they do get a little moister and denser on day two, which I really like.

*If you want a sweeter scone, increase the sugar to 1/2 cup.

*If you like lots of topping, double the topping ingredients. If you don't use a bag to drizzle the topping, you might need more since it's harder to control how much you use when drizzling with a fork or spoon.

The Merchant Baker Copyright © 2016