Strawberry Jam SconesPrint Category Crescents and Scones Thematic No thematic Source Crisco Evaluation
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- 3 cups Robin Hood® All Purpose Flour 750 mL
- ¼ cup sugar 50 mL
- 1 tbsp baking powder 15 mL
- ½ tsp baking soda 2 mL
- ½ tsp salt 2 mL
- 1 cup Crisco® All Vegetable Shortening, cold (1 stick) 250 mL
- 1 cup table cream (15% or 18%) 250 mL
- ⅓ cup Smucker's® Pure Strawberry Jam 75 mL
- 1 egg, lightly beaten
- PREHEAT oven to 425°F (220°C). Line baking sheet with parchment paper.
- 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. BAKE in centre of preheated oven for 12 - 15 minutes or until golden. Let cool on racks.
Makes: 9 - 10 scones
Preparation Time: 15 minutes
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.