Teresa's Recipes
Raspberry Thumbprint Scones
Indulge in the delightful taste of these Raspberry Thumbprint Scones, a perfect blend of buttery, flaky goodness and sweet-tart raspberry jam. Originating from the classic British scone, these treats are not only a charming addition to your breakfast table but also a delightful companion for afternoon tea. The thumbprint design, filled with vibrant raspberry jam, makes each scone a little piece of art that promises a burst of flavor in every bite.
Ingredients
- 2 cups All-purpose flour
- 1/4 cup Granulated sugar
- 1 tablespoon Baking powder
- 1/2 teaspoon Salt
- 1/2 cup, cold and cubed Unsalted butter
- 1, beaten Egg
- 1 teaspoon Vanilla extract
- 1/2 cup Raspberry jam
Dietary Notes
- Servings: 8
- Dish Type: Breakfast/Dessert
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Calories: 210
- Fat: 9g
- Carbs: 30g
- Protein: 3g
- Sodium: 150mg
- Sugar: 8g
Instructions
- Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
- In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt until well combined.
- Add the cold, cubed unsalted butter into the flour mixture. Using a pastry cutter or your fingertips, cut the butter into the flour until the mixture resembles coarse crumbs.
- In a separate small bowl, whisk together the beaten egg and vanilla extract.
- Pour the egg mixture into the flour mixture and stir gently until just combined. Be careful not to overmix.
- Turn the dough out onto a lightly floured surface and gently knead it a few times to bring it together into a cohesive ball.
- Divide the dough into 8 equal portions and shape each portion into a round scone shape, about 1 inch thick.
- Place the shaped scones onto the prepared baking sheet, spacing them about 2 inches apart. Use your thumb or the back of a spoon to create an indentation in the center of each scone.
- Fill each indentation with a teaspoon of raspberry jam, ensuring it is well centered.
- Bake in the preheated oven for 18-20 minutes, or until the scones are golden brown on the edges.
- Remove from the oven and allow the scones to cool slightly on the baking sheet before transferring them to a wire rack. Serve warm and enjoy!
Tips
- For a twist, try using different flavors of jam, such as strawberry or apricot.
- These scones are best enjoyed the same day they are made but can be stored in an airtight container for up to 2 days.
- Serve with clotted cream or whipped cream for an indulgent treat.