Red White & Blue Jam Scones

These pretty little scones are a tasty and festive treat for the 4th of July. They are great for breakfast or dessert and pack well for picnics and outings.

Best made a day ahead of time, the recipe is very forgiving and can be adapted to what you have available.  I have made these with milk, cream, buttermilk and even accidentally doubled the eggs!  Each time they have been greeted with rave reviews.

To make them patriotic, I have used blueberry preserves and strawberry jam, but any preserve or dried fruit will work.  In fact these scones are extra tasty made with chocolate chips, nuts, and coconut, too.

 Jam Scones

  • 3c flour
  • 2T baking powder
  • 1/5t salt
  • 1/2c sugar
  • 1 stick butter
  • 1c cream (or buttermilk)
  • 2 eggs (or 1 extra large egg)
  • 4T jam (2T blueberry, 2T strawberry)

I make these in a food processor, but they can also be made by hand.  To begin, simply whisk the dry ingredients together. Then rub or cut the butter into the flour mixture until the largest chunks of butter are pea sized.  Make a well in the center of the flour and add the eggs and cream.  Work into a sticky dough.

To use the food processor, combine the dry ingredients. Pulse in the butter. Switch to a pastry blade if you have one.  Add the wet milk and eggs and pulse together until a dough forms.

Turn the dough onto a floured surface.

To add the jam, spoon small amounts onto the dough. Fold the dough in half sandwiching the jam in the middle and repeat. Repeat folding the dough onto itself until the jam is ribboned throughout. Shape scone the dough into a round and use a knife or bench scraper to cut the dough into 8 slices.  Transfer the scones onto a parchment lined cookie sheet, cover with plastic wrap and place in the fridge. Allow the scones to rest for at least 1 hour or overnight. At this point the scones can also be frozen and baked at a later date.

Bake in a 400 degree oven for 20 minutes or until golden.

Allow the scones to cool on the pan for 2 minutes and then transfer to a rack to cool completely.

Finish the red and blue jam scones with a white chocolate frosting (aka white chocolate melted to spreadable consistency) or with a lemon juice and powder sugar glaze.

Tall Dark and Handsome prefers the white chocolate frosting but I like the look of the powder sugar glaze better.