These bite-sized Blackberry Thumbprint Scalloped Scones are delicious little nibbles of fruity sweetness, but not too sweet. If you can eat just one, you have excellent will power because…they are soooo good, especially with a cold glass of milk, coffee or even a latte.
This recipe makes about 30 little morsels of goodness in the form of tiny scones with thumbprint sized dollops of fruity goodness in the form of blackberry jam. Drizzles of white icing on top accent that fruity goodness on top of mouth-watering scones. Use a scalloped cookie cutter to make these cute little forms.
This is an easy scone recipe to mix and bake. Press your thumbprint to create an indentation for the dollop of jam, drizzle with icing and you’re ready to enjoy some little bites of lusciousness.
This recipe makes about thirty 2”-2 ½” round scones.
Prepare your baking sheets:
Line the pans with parchment paper.
Preheat the oven to 400F degrees a few minutes before you are ready to bake.
Gather the Ingredients:
3 1/3 C Flour
1/3 C Sugar
1 T Baking powder
1 T Baking soda
½ t Salt
4 oz Butter, cold, cubed
2 Egg yolks
11 oz Half & Half
13 oz Fruit preserves, use a variety to total those oz.
Gather the Icing Ingredients:
1 C Powdered sugar
1 T Butter, melted
1 T Milk
Mix and bake:
-In a large mixing bowl, whisk all flour, sugar, baking powder, baking soda and salt together.
-Add the butter cubes and mix with a pastry cutter until you have small pea sized coarse crumbs. Set aside.
-In a smaller bowl whisk the egg yolks and half and half together.
-Mix the egg mixture and butter mixture together. It will be a shaggy dough.
-Place the dough onto a clean floured surface.
-Knead and turn over just a few times to combine. Don’t overmix or the warmth from your hands can soften the butter too much. If it’s too sticky, sprinkle a little more flour on as you form it into 2 rounds.
-Flatten each of the two rounds with your hands or a rolling pin so they are ½” thick.
-Dipping a 2” -2 ½” round cookie cutter into flour, cut out the dough and set them onto a parchment paper lined baking sheet. Set them about 1 ½” apart, allowing for not much spreading.
-Press an indentation in the middle of each scone with your thumb.
-Fill each indentation with a small amount of fruit preserves or jelly. Do not overfill or they may seep over the edges.
-I like to refrigerate them for an hour before I bake them. It solidifies the butter and created a nicely layered scone.
-Bake at 400F degrees for 8-9 minutes until golden around the edges. I check them at the 7-minute mark and rotate my pans 180 degrees since my oven bakes a little hotter on one end.
-Remove from the oven and let cool on the baking pan for 10 minutes.
-Drizzle with icing and serve with flavored cream cheese.
Make the icing:
-In a small mixing bowl, whisk the powdered sugar, melted butter and milk well until it has a nice drizzly consistency. Add a little more powdered sugar or milk to adjust.
-Drizzle over the still warm or completely cooled scones. If you drizzle it over warm scones, the drizzle can spread.
Storage:
-I store them in a loosely covered container for up to 5 days. If you store them in an airtight container, they may get a little soggy.
-If you want to make the dough ahead of time and freeze, cut out the scones and freeze the unbaked scones in an airtight container up to a month. To thaw, place them in the refrigerator overnight. Place the on a parchment paper lined pan and bake them right out of the refrigerator.
-I prefer not to freeze the baked scones with fruit or icing on them. So, I freeze the cutout unbaked scones and later bake the number I want when I want them.
These little fruity scones are so easy to mix, make and bake. Enjoy them with friends, the kids or your bestie. Or, top off a dish of ice cream with a couple. However you enjoy them, be sure to “Bake your own Memories!”
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