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Glazed Jam Scones

| Breakfast, Desserts, Recipes, Vegetarian

Adorable buttermilk jam scones baked with your favorite jam inside and brushed with a buttery vanilla glaze.

Adorable buttermilk jam scones baked with your favorite jam inside and brushed with a buttery vanilla glaze.

You might also like my Cheddar Cheese Scones, Small-batch Bacon Scones with Maple Glaze and Small-batch Maple Scones.

I realized today as I was putting this post together, that for a blog that’s barely four months old, Baking Mischief sure does have a lot of tea-party ready recipes. There are my Perfectly Pretty Lemon Bars, my Sherlock Tea Bag Cookies, Victoria Sponge Cupcakes, etc.

Am I subconsciously trying to tell myself something? Am I as an adult trying to create on the blog, the perfect tea party I never had as a child? Who knows?

But guess what. I have another perfect tea party recipe for you today. Big shocker, I know.

These Jam Scones are just about the most adorable things to come out of my kitchen in a while and so tasty. They are my favorite basic buttermilk scone base baked up with the jam of your choice (I’m partial to raspberry) with a buttery vanilla glaze.

You Might Also Like: Frosted Brownies

They can be served warm and gooey or cooled, with the glaze crunchy and set.

These jam scones are perfect for brunch or a sunny afternoon tea party!

In the oven, the jam cooks down and becomes thick and syrupy and is the perfect complement to the soft, slightly crumbly scone.

I make these whenever I want a dessert that’s a little different and distribute the extras to various friends and family members. After the initial WTF is a jam scone response, they are always a hit.

Jam scones are simple to make and everyone always loves them!

Who knows, maybe someday, I’ll throw that tea party of five-year-old me’s dreams and serve these Jam Scones (and all those other aforementioned treats) to my guests.

Though to live up to my fantasies, the guest list would have to include at least one Disney princess, a muppet, and Rainbow Brite. So if anyone has any of their contact information, it would be much appreciated…

Glazed Jam Scones

Adorable buttermilk scones baked with your favorite jam inside and brushed with a buttery vanilla glaze.
5 from 8 votes
Print
Course: Breakfast, Dessert
Total Time: 30 minutes
Servings (Hover or Click to Change Yield): 12 to 16
Calories: 234kcal
Author: Tracy

Ingredients

Scones

  • 3 1/2 cups (420g) all-purpose flour
  • 3 tablespoons (38g) sugar
  • 2 tablespoons baking powder
  • 1/2 teaspoon salt
  • 3/4 cup (6oz) cold unsalted butter cut into 1-inch pieces
  • 1 1/4 cup buttermilk
  • Jam of choice

Egg Wash

  • 1 egg
  • 1 tablespoon water

Glaze

  • 1 cup (120g) powdered sugar
  • 1 tablespoon unsalted butter melted
  • 1 to 3 tablespoons milk
  • 1/4 teaspoon vanilla extract
  • 1/8 teaspoon salt

Instructions

Scones

  • Preheat your oven to 400°F and cover a baking tray with parchment paper.
  • In your food processor, combine flour, sugar, baking powder, and salt. Add butter and pulse until butter is cut into the flour mixture and no pieces larger than a pea remain.
  • Add buttermilk and continue to pulse until mixture begins to clump and forms a sticky dough.
  • Scrape dough onto a well-floured surface. Dust the top of the dough lightly with flour and pat down to about 3/4-inch thick. Using a 2 1/2-inch biscuit cutter or glass, cut out about 16 rounds, squishing the scraps together and re-flattening as needed.
  • Transfer scones to your baking tray. Use your thumbs to make a deep well in the tops, large enough for about half a tablespoon of jam. Fill with jam just to the top (if you overfill, the jam will run all over the scones).

Egg Wash

  • Whisk together egg and water and brush the scones with the egg wash. This will help give them a nice golden color.
  • Bake for 14 to 16 minutes, until lightly golden.

Glaze

  • In a small bowl, whisk powdered sugar, melted butter, 1 tablespoon of milk, vanilla, and salt together, and whisk until smooth. Add up to 2 more tablespoons of the milk, until glaze reaches your desired consistency, but be careful not to add too much, as the glaze won't set if there is too much liquid. Brush or drizzle over scones.

Notes

You can also make these in a bowl using a pastry cutter. I usually make it this way if I'm halving the recipe or don't feel like cleaning my food processor. The dough might seem a little dry, but just use a baking spatula to stir and make sure to incorporate all the flour. They turn out just as well using this method!
If serving cool, you may need to add an extra scoop of jam to the scones, as the jam settles and begins to look a little sad after sitting for any length of time.
These scones are best eaten the day of, because they loose their slight crunch when stored in an air-tight container. See freezer notes.
Small-batch Instructions: For the butter, 1/2 of 3/4 cup is equal to 6 tablespoons. No prep or baking changes are needed to halve.
Freezer Instructions: This scone dough freezes very well. Freeze cut-out scones (with the well pressed into them, but skip the egg wash) on a plate or tray and then transfer to an freezer bag once frozen solid. Store for up to 3 months. To cook, you don't need to defrost them, just fill with jam and bake at the normal temperature for 2-3 minutes longer than the usual cooking time.
Did you make this recipe?I'd love to see it! Tag @BakingMischief or hashtag it #BakingMischief.

Nutritional Information
Adapted from: The Pioneer Woman

Adorable buttermilk jam scones baked with your favorite jam inside and brushed with a buttery vanilla glaze.

Comments

  1. Angie says

    5 stars
    AMAZING, my daughter got a new tea set and wanted make scones for tea parties. We decided to make these after reading some reviews saying it is a good recipe for beginners. We halved the recipe to try it, BAD DECISION. We want to make more!! We used blackberry jam on 8 and strawberry jam on the other 4. The glase is sugary then buttery and tastes awesome by itself. FYI: doing half the recipe makes 12 instead of 8, which is how many we thought we were making. All and all we will be making these again.

    Reply

  2. Debbie says

    I am definitely going to make these. I often have little tea parties/lunch with my grandgirls and have made many of your recipes. We loved them all. I will say that the S’more Cupcakes earned rave reviews. The Victoria Sponge cakes were praised as “the best thing ever.” I have no doubt these will be appreciated as well. Thank you so much.

    Reply

  3. Cathy says

    5 stars
    I made these jam scones this morning and took to work for a morning meeting. They were awesome! Easy to make, so buttery delicious! I used my home made raspberry and peach jam. Thanks so much for sharing this recipe.

    Reply

  4. Maureen says

    5 stars
    So good!!! I just made a batch of these this afternoon and had to limit myself to eating only 2! I used my homemade jam..Spiced Christmas Jam (strawberries/cranberries/Christmas spices) and it was to die for. I”m making these for teacher gifts this year!

    Reply

    • Tracy says

      I love that you made these for Christmas!! I always think of them as spring desserts, but now I want to make them with Christmas jam too. LOL I hope the teachers enjoy them!!

      Reply

  5. Cindy says

    5 stars
    Best scone recipe. My friend’s daughter came and made them for us. I have now made them several times, the co-workers go bananas! Our favorite flavor is cherry, we made the jam from our trees this past summer. These scones are fun to experiment with. Thanks!

    Reply

    • Tracy says

      So glad you all have been enjoying the recipe! I’ve never made these with cherry jam, but it sounds amazing, especially with homemade. I’m going to have to try it when cherry season comes back around!

      Reply

  6. Donna says

    Hi Tracy,

    These look delicious. If I bake them direct from the freezer, do I fill them with jam before I freeze them or right before I bake them?

    Thanks,

    Donna

    Reply

    • Tracy says

      Hi, Donna, fill with jam after freezing, just before baking. I’ll update the freezer notes to make that clearer. Hope you enjoy them!

      Reply

      • Donna says

        Thank you Tracy! Actually, I am making them now, and ready to freeze to bake for a party on Saturday. I assume that I would egg wash them before I bake, not before I freeze? If I am happy with how they come out, I will post a photo.

      • Tracy says

        Yes, egg wash after freezing and before baking. Hope they come out extra cute for the party! 😉

  7. Shannon says

    5 stars
    My first time ever making a scone and these were divine. These were even better than the jam scones I always buy at my local cafe! The glaze included in your recipe was a very nice touch too. Thank you very much for sharing this delectable recipe! I’ll be sure to check out more of your recipes.
    SM

    Reply

    • Tracy says

      Thank you! That makes me so happy to hear. These are definitely one of my personal faves, so I’m glad you enjoyed them!

      Reply

    • Tracy says

      Thanks, Lisa. Oh my gosh, you go! I would have gone carbo crazy and taken off someone’s head by now. 😉

      Reply

  11. Shadi says

    These look SO DELICIOUS! We love scones but I’m always kinda lazy to make them. But these ones with jam are just too cute to resist!

    Reply

  14. Dawn at Girl Heart Food says

    Frist of all, Tracy, these jam scones looks delicious. Perfect eating like 5 with my morning coffee and secondly, Rainbow Brite?! Are you kidding me? I love that character. I remember her from years ago way back when. When are they going to bring her back? They’ve brought back Care Bears, Cabbage Patch Kids and all that stuff and where’s Rainbow Brite? So cute! I bet your tea party would be awesome 😉 Have a great weekend, girl!

    Reply

    • Tracy says

      Right!!? I so glad someone else remembers the awesomeness that was Rainbow Brite! When I get this tea party up and running, you are totally invited! 😉

      Reply
5 from 8 votes (3 ratings without comment)

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