This quick, easy, absolutely delectable, melt-in-your-mouth recipe for GF STRAWBERRY JAM SCONES is adapted from Parents’ “Jammy Scones.” One of the best things about them is you probably already have all the ingredients in your cupboard! L and I whipped up these GF STRAWBERRY JAM SCONES one afternoon while WB took a nap. It was our first time making scones and was a big success!!!
It’s hard not to devour them all hot out of the oven! I had to hurry up and take a picture before they were gone! GF STRAWBERRY JAM SCONES are such a yummy breakfast on these chilly, winter mornings. If you make them the day before, just pop them in the oven for a minute or two to warm them up! Add a cup of coffee or tea…pure heaven!!!
- 2 cups flour (I use Arrowhead Mills GF flour)
- 3 Tbsp. sugar
- 2 tsp baking powder
- 1/2 tsp salt
- 1/2 cup (1 stick) butter, cold
- 1 egg
- 1/2 cup milk
- 1/4 – 1/3 cup strawberry jam
- egg wash (1 egg whisked with 1 1/2 tsp milk)
Heat oven to 400 degrees F. Line a cookie sheet with parchment paper.
In a med-large bowl mix together the flour, sugar, baking powder, and salt. Cut the butter into small cubes and add it to the flour mixture. Using your hands, mix, squeeze and crumble the mixture together until it’s crumbly.
In a small bowl, whisk together the egg and milk. Add the egg and milk to the flour mixture. Stir with a fork until evenly moist and the dough comes together.
Next, pour the mixture out on a floured surface and with flour on your hands, knead dough together. Separate the dough in half. Roll each half into a ball and then press flat with your hands. Makes about a 7 or 8-inch disk.
Transfer one disk to the cookie sheet. Spread the strawberry jam over the disk leaving a half-inch border. Lay the second disk on top of the first and pinch around the edges to seal them.
Carefully, cut the dough into 8 equal wedges and spread them apart a bit on the tray. Leave about 1 inch of space between the scones. Brush the tops with the egg wash. If you don’t have a brush, use a spoon to gently spread the egg wash around. If you want a little heart on top of each scone, gently press a mini-cookie cutter about 1/4-inch deep on top of each scone. So cute!!!
Bake in the oven for 10-15 minutes, until the scones are gently browned. (Better brew some coffee or tea while you’re waiting!) Let cool for a few minutes on the cookie sheet before moving them to a wire rack to cool completely.
This is when you think you’ll just take a teeny tiny taste of one and before you know it an entire STRAWBERRY JAM SCONE has disappeared! Good thing you had some coffee or tea ready to complete the moment! Enjoy!!!