Scones Filled With Jam

READY IN: 35mins
YIELD: 8 scones




  • Pre-heat oven to Gas Mark 5/375°F/190°C.
  • You will need a baking tray lined with parchment paper.
  • Begin by sifting plain flour, baking powder and sugar in a large bowl.
  • Cut butter into cubes and rub into the flour mixture until it looks like crumbs.
  • Stir in the lemon zest.
  • Combine the beaten egg, vanilla extract and double cream in a small bowl.
  • Add the liquid mixture to the flour mixture and stir until just combined.
  • Transfer the dough onto a lightly-floured surface and knead gently for 1 minute.
  • Divide the dough in half and roll each half of the dough into a 8 inch circle.
  • Spread jam on one of the rolled-out dough leaving about 1/2 inch border all around.
  • Place the second rolled-out dough on top of the jam layer, gently sealing the edges.
  • Now cut the circle into 8 wedges and carefully transfer them onto the baking sheet.
  • Make an egg wash of one beaten egg mixed with milk and brush the top of the scones with this mixture.
  • Bake on the centre shelf of the oven for about 15 minutes or until lightly golden browned.
  • Remove from oven and transfer onto a wire rack to cool.