cream & vanilla bean scones with jam
I first fell for scones while dining at The Tuck Box, a charming English-style cottage tea room in Carmel. What’s not to love about warm buttery scones served with olallieberry jam? I’ve been smitten ever since. When I came across a recipe for cream scones (just cream, no butter, eggs, or buttermilk), I dropped everything to bake them.
My twist on the traditional circles or wedges is patting the dough out into a rectangle, layering with a slick of wild blueberry preserves, and brushing with more cream. Bake as a sheet, let cool and then slice (think biscotti). The resulting vanilla bean cream scones are soft and fluffy, dreamy even!
Cream & Vanilla Bean Scones with Jam
- Yield: 12 scones
Ingredients
Scones
- 3 cups flour
- 1 Tbsp baking powder
- 1 tsp salt
- 1/3 cup sugar
- 1 tsp vanilla bean paste
- 1 1/3 to 1 1/2 cups cold heavy cream
- 6 Tbsp blueberry preserves
Topping
- 1 Tbsp cold heavy cream
- 1 Tbsp Turbinado sugar
Instructions
- Line a rimmed baking sheet with a silicone mat or parchment paper. Whisk together flour, baking powder, salt, and sugar in a medium bowl. Combine vanilla bean paste with 1 1/3 cups heavy cream; drizzle cream over flour mixture and fold in just until flour is incorporated and a shaggy dough forms – if needed, add 2 more tablespoons cream.
- Divide the dough in half; flour hands and pat one section out into a 10 by 6-inch rectangle on prepared baking sheet. Chill for 15 minutes (keep remaining dough cold). Place blueberry preserves in a small bowl and whisk to loosen; spread over chilled dough with an offset spatula, leaving a 1/2-inch border. Chill for 15 minutes. Dollop remaining dough over jam layer and gently pat out into a rectangle (don’t worry if some of the jam is exposed). Chill for 15 minutes and preheat oven to 425Ā°F.
- Brush dough with cream and sprinkle with turbinado sugar. Bake for 19 to 20 minutes, until golden and cooked through. Place baking sheet on a wire rack to cool for at least 30 minutes before slicing and serving. Store leftovers in an airtight container at room temperature up to 2 days; warm before serving.
Notes
Scones adapted from King Arthur Flour and inspired by Cook Republic.
Nutrition
- Calories: 255
- Carbohydrates: 38
This sounds FABULOUS! I love the idea of making little scone dippers out of it. And the cream + vanilla bean just sounds like it’s a perfect, comforting treat for breakfast.
These scones are stunning, Laura! I love that you baked them into a large rectangle… how clever! Can’t wait to try them.
xx
Your filled scones look spectacular! I love cream scones, too, and can’t wait to try yours out š
These scones are truly fantastic, Laura! You could open a bakery just on these!! š I like how you’ve made these like a biscotti…
I love love love this new format for scones, I have to try it, that jammy layer looks gorgeous, and the little ‘finger’ shape is fabulous.
Yum, definitely delicious. I have to make these scones.
I LOVE scones, Laura… and yours look divine! D-VINE.
I really need to get into scones already! These sound amazing!! š
A layer of jam right in the scone! This is mad brilliance!! Lovely. Lovely.
These are gorgeous Laura. It’s like you know that the weather outside is awful and I just want some freshly baked scones š
I love cream scones and your method of baking it biscotti-style is sheer brilliance!
The biscottis look fabulous. Freshly baked scones, yumm! Just what I need with my tea.
No butter huh?! I’ve got to try this!!!
This looks so delicious and really, I love the way you baked them! My guys would wolf those down in no time!
I have olallieberry jam in my pantry! Baking this no-butter scone recipe with some of my treasured jam is the perfect weekend celebration.
What a great idea, that way you get a nice jam filled bite each and every time!
I LOVE what you did with this dough, Laura! I could so go for this right now… do you think they’d pack well in the mail? š
What a great idea! Perfect with a cup of coffee right now.
I absolutely love your take on scones – that layer of jam inside is genius!! So pretty too.