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Preheat oven to 400 degrees F.
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In a medium bowl, whisk flour, sugar, baking powder and salt.
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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.
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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.
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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.
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Use your hands to gently mix/lightly knead the mixture in the bowl until it comes together.
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Once the dough comes together and is fully mixed with no crumbs, take spoonfuls of dough and roll into 1" balls.
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Place the balls about 2" apart on an ungreased baking sheet.
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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.
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Refrigerate the scones for about 30 minutes or until they have firmed up.
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Once the scones are firm, fill each cavity with a spoonful of jam, being careful not to overfill them.
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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.
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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.