This week’s Project Pastry Queen recipe was chosen by Josie of Pink Parsley and she chose the Peach Jam Scones. I obviously made blueberry scones instead of the peach but followed the same method that is used in The Pastry Queen book. I had every intention of using peaches but last night I realized I hadn’t made them yet and the only fruit I had was frozen blueberries so blueberries it was. Luckily I had some Crofter’s in the fridge which went perfectly with the blueberries.

It’s a pretty basic dough recipe but instead of mixing in the blueberries like you would a typical scone, you “stuff” the scones. It was kind of a pain because the dough kept sticking to my work surface but in the end, it was well worth the effort. I made 1/3 of the recipe (I know, who thirds a recipe?) and ended up with 7 normal sized scones so I definitely suggest cutting down the recipe unless you’re feeding a large crowd.

The scones are delicious. When I think of scones I think of dry and bland, but these were not dry at all and the flavor from the jam and blueberries in the middle was fantastic. I cannot wait to try these with different fruit/jam mixtures!

Thanks to Josie for choosing a great recipe and make sure you visit the Project Pastry Queen blogroll to see what everyone else had to say.

Blueberry Jam Scones
from The Pastry Queen
  • 6 cups all-purpose flour
  • 1 cup sugar
  • 1/4 cup baking powder
  • 1/4 teaspoon salt
  • 1 1/2 cups 3 sticks butter, chilled
  • 1 1/2 to 2 cups milk
  • 1/2 cup jam
  • 8 ounces fresh or frozen blueberries defrosted if frozen
  • 1/4 cup raw sugar
  1. Preheat the oven to 425F.
  2. In a large bowl, combine flour, sugar, baking powder, and salt. Cut the butter into 1/2-inch cubes and add to the mixture. Use a pastry cutter or 2 knives to cut the butter into the flour until it’s crumbly. Pour in 1 1/2 cups of the milk and stir. If the dough begins to stick together in a ball, remove it. If not, add more milk, 1 tablespoon at a time, until the dough begins to clump into a ball.
  3. Place the dough on a lightly floured surface. Use your hands to pat the dough into a 1/4-inch-thick rectangle, about 12 by 10 inches. Spread a thin layer of jam lengthwise over half the dough and arrange the blueberries in a single layer on top of the jam. Fold the plain dough over the peaches to make a 12 by 5-inch rectangle with jam and blueberries folded inside. Cut the dough into 8 large triangles and sprinkle the top of the scones with the raw sugar.
  4. Bake on an ungreased baking sheet for 10 to 15 minutes, until the scones are a light golden brown. Serve warm or at room temperature.
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