Strawberry Jam SconesPrint Category Shortcake Thematic No thematic Source Smucker's Evaluation
You’re cooking one of our recipes? Share the pictures of your culinary masterpiece on our website for a chance to win an awesome apron from Recipes Quebecoises. There will be a draw every month.
- 3 cups (750 mL) Robin Hood® All Purpose Flour
- 1/4 cup (50 mL) sugar
- 1 tbsp (15 mL) baking powder
- 1/2 tsp (2 mL) baking soda
- 1/2 tsp (2 mL) salt
- 1 cup (250 mL) Crisco® All Vegetable Shortening, cold (1 stick)
- 1 cup (250 mL) table cream (15 % to 18%)
- 1/3 cup (75 mL) Smucker's® Pure Strawberry Jam
- 1 egg, lightly beaten
- Combine flour, sugar, baking powder, baking soda, and salt in medium-sized bowl.
- Cut in shortening until mixture resembles coarse meal. Add cream all at once, stirring with a fork to create a soft, slightly sticky dough. With floured hands, press dough into a ball. On lightly floured surface, knead gently about 3 times. Pat dough into ¾" (2 cm) thick round. Cut with floured 2" (5 cm) cookie cutter. Gather up scraps and repeat with remaining dough. Transfer to prepared baking sheet.
- Place jam in pastry bag fitted with plain tip or large heavy-duty freezer bag with hole cut in one corner. Using the tip of a knife, poke hole in the side of each scone. Pipe jam into hole, ensuring that jam is placed in the middle of the scone.
- Brush top of each scone lightly with beaten egg. Preheat oven to 425°F (220°C). Line baking sheet with parchment paper. Bake in centre of preheated oven for 12 - 15 minutes or until golden. Let cool on racks.
Prep time: 15 minutes
Makes: 9-10 scones
Baking Time: 15 minutes
Freezing: Not recommended
Tips: For best results, work quickly before the shortening has a chance to warm up. Bake the scones immediately to achieve maximum height.
For richer scones, use 35% whipping cream and for lighter scones, switch to 10% cream.