Strawberry Jam Scones

Ingredients

• 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

Preparation

1. PREHEAT oven to 425°F (220°C). Line baking sheet with parchment paper.
2. COMBINE flour, sugar, baking powder, baking soda, and salt in medium-sized bowl.
3. 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.
4. 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.
5. 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.