Homemade Blueberry Roll Scones: A Sweet Baking Delight with Jam
Homemade Blueberry Roll Scones: A Sweet Baking Delight with Jam
Pairs wonderfully with any jam! But I especially love blueberry jam.
Once you master the basic roll scone recipe, you can create endless variations by changing the jam or adding other ingredients – these are truly versatile scones! Today, I’ve made these moist and delicious blueberry roll scones by generously adding sweet blueberry jam. You can also use cinnamon or strawberry jam, or add nuts for a richer texture. Enjoy these simple yet elegant treats as a home cafe dessert!
Scone Dough Ingredients- 200g cake flour or all-purpose flour (sifted)
- 30g sugar
- 1g salt
- 8g baking powder
- 70g unsalted butter, cold and cubed
- 80g cold milk
- 50g blueberry jam (adjust to your preference)
Cooking Instructions
Step 1
In a food processor, combine the sifted flour, sugar, salt, and baking powder. Pulse briefly to mix. Add the cold, cubed unsalted butter and process until the mixture resembles coarse crumbs, with butter pieces about the size of small peas. Be careful not to over-process, as the butter can melt.
Step 2
Transfer the crumbly mixture from the food processor to a mixing bowl. Pour in the cold milk (80g) and use a scraper or spatula to mix until just combined and no dry flour streaks remain. Avoid overmixing, as this can develop gluten and make the scones tough.
Step 3
Once the dough just comes together into a rough mass, turn it out onto a lightly floured surface. Gently bring it together into a ball. Roll out the dough into a rectangle approximately 0.5 to 0.8 cm thick. Try to maintain an even thickness, as rolling it too thin can cause it to break apart.
Step 4
Spread about two-thirds of the blueberry jam evenly over the rolled-out dough. Leave a small border around the edges to prevent the jam from oozing out during baking.
Step 5
Fold the unjammed third of the dough over the jam-covered portion. Then, fold the entire dough in half again, like closing a book. Gently press down to distribute the jam evenly.
Step 6
Wrap the shaped dough tightly in plastic wrap or a resealable bag. Place it in the freezer for about 1 hour to rest and firm up. This chilling step helps the butter solidify, making the scones easier to slice and resulting in a crispier texture when baked.
Step 7
Remove the chilled dough from the freezer and slice it into portions approximately 1 cm to 1.5 cm thick. To prevent the dough from sticking or breaking, you can lightly dust your knife with flour or ensure you use a firm, decisive cut.
Step 8
Place the sliced scones on a baking sheet lined with parchment paper, leaving some space between each scone. Bake in a preheated oven at 190°C (375°F) for about 15-16 minutes, or until the tops are golden brown and the scones are cooked through. Let them cool on a wire rack before enjoying for the best flavor and texture.
