These Jam Thumbprint Scones are light and flakey and the perfect way to get the kids involved in the kitchen.
This post is part of a brand partnership with Smuckers but all opinions are my own.
I love it when I find a recipe that it is as fun to make as it is to eat. It is even more fun when you can get the kids involved in the kitchen and the baking process. What kid doesn’t like sticking their fingers into their food ?? This is the perfect recipe to stick your fingers into!!
This recipe is also a great opportunity to teach the kids some baking techniques like how to use a pastry blender and what kid doesn’t love something topped with jam?!
Using a biscuit cutter will be another favorite activity, especially when it is your grandmother’s old biscuit cutter.
But the favorite part will be definitely sticking their thumb into the middle of the biscuit to form a place to add in the jam!
Smuckers has over 40 different varities of jams to choose from – they have a flavor for everyone. I was definitely a grape jelly fan as a child but now I’m loving the Smuckers Fruit & Honey Fruit Spread that is naturally sweetened with honey. My favorite was the Triple Berry. And seriously, what kid doesn’t love jam!! You may have to stop them from eating it straight off the spoon.
Bake until golden brown and let them cool.
Don’t let the kids have too much fun drizzling glaze over the scones or you may end up with glaze all over! They may not be as pretty as you want but the kids will have fun!
Light and flaky with just the right amount of sweet thanks to the jam and the glaze.
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- 2 C all purpose flour
- 1/4 C granulated sugar
- 1 Tbsp baking powder
- 1/4 tsp salt
- 1 egg
- 1/2 C butter cut into small pieces
- 2/3-3/4 C whipping cream
- 1/2 C jam
- 1 C powdered sugar
- enough whipping cream to make the right consistency of glaze
Preheat oven to 375 degrees.
Line baking sheet with parchment paper
In a bowl combine flour, sugar, baking powder and salt.
Cut in cold butter using pastry blender until mixture is like coarse crumbs.
Add whipping cream and egg and stir until dough comes together.
Place dough on lightly floured surface and knead the dough a few times.
Form into a 7 inch circle and cut dough into 2 1/2 inch circles.
Make an indentation with your thumb in center of scone.
Fill with jam.
Bake for 20 minutes or until golden brown.
Cool and glaze.
Mix together powdered sugar and enough cream to make a drizzling consistency.
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