Heavenly buttery chocolate chip scones filled with tart cherry jam
FULL CONFESSION: I’m relatively late to the scone party. I started making them about a year ago, and in doing so, I’ve created three tiny monsters, 5 years and under. Once you’ve had a crumbly, warm scone fresh out of the oven, you have no choice but to be eternally spoiled, and will accept nothing less. These Chocolate Chip Scones filled with Cherry Jam may be my breakfast pastry peak, and I think it will hard to go back from here hehe.
These scones were adapted from Kate Wood’s (of www.thewoodandspoon.com) Jam-Filled Scones. Her photography, styling and recipes are so inspiring to me, and I immediately fell in love with her idea to sandwich in fruit jam between two layers of perfectly tender dough. What I love about these scones is they have have a really soft crumb, and are just sweet enough. If you’ve been following along for awhile, you know that I have this mini obsession with cherries and chocolate that knows no bounds. I use some Chobani Vanilla Greek Yogurt in the dough, which is a bit unexpected but it makes the scones so soft…and moist…sorry, I know you all hate that word.
So how do you add a perfect layer of cherry jam between the chocolate chip scone dough? First I mix up the dough, then I gently fold in chocolate chips. Then I divide the dough in half, and gently roll it out into two 8-inch circles. I spread a generous layer of cherry jam on top of one 8″ circle, then gently place the other dough circle on top, pinching the edges together to seal the jam inside, and preventing leakage.
A few tips for perfect scones:
- Make sure your butter, eggs, cream, and yogurt stay very cold. Use your hands minimally, I like to use a pastry blender to cut the butter into the flour.
- Use a good quality fruit jam. If i’m not using homemade, I go with Bon Maman brand!
- These scones are best eaten right away, but they reheat really well in a warm oven.
Love this recipe?? Share some pics on Instagram and tag me so I can see what you’re making #lionsbread or @leanne.shor:)
Have you made scones before?? Leave a comment below to let me know what you’re favorite flavor combo is!
xoxo, L
Chocolate Chip Scones filled with Cherry Jam
Cherry Jam sandwiched between two layers of tender , flakey chocolate chip studded scones
Ingredients
- 2 1/2 c all purpose flour
- 3 T sugar
- 1 T baking powder
- 1 tsp kosher salt
- 1 stick (1/2 c) cold unsalted butter, cut into cubes
- 1/4 c heavy whipping cream cold, plus more for brushing
- 1/2 c vanilla greek Yogurt, Chobani cold
- 1 large egg cold
- 1 tsp pure vanilla extract
- 1 c semisweet chocolate chips
- 1/3 c cherry jam, Bon Maman brand
Instructions
Preheat the oven to 375 degrees F. In a large mixing bowl, combine the flour, sugar, baking, powder, and salt, and whisk to combine. Add the cold butter cubes to the bowl, and use a pastry blender to cut the butter into the flour , until the butter is the size of course crumbs.
In a small measuring cup, combine the heavy cream, vanilla Greek yogurt, and egg. Whisk to combine. Make a small well in the center of the dry ingredients, and pour the cream mixture into the well. Using a spoon, gently fold the cream into the dry ingredients until just combined. Add in the chocolate chips, and gently fold in.
Pour the dough out onto a floured work surface. Use your hands to gently knead the dough, pulling in any loose flour-y bits. Divide the dough in half. Use a floured rolling pin to roll each piece of dough out to an 8-inch circle.
Line a RIMMED baking sheet with parchment paper. Place one round of dough in the center of the prepared baking sheet. Spread the cherry jam over top evenly, leaving a 1/2-inch border. Place the second round of dough on top of the jam, and use your fingers to pinch the edges of the two together. This prevents any leakage of the jam. Brush the top of the circle with 1 T of the heavy cream, and sprinkle with coarse sugar (optional).
Bake for 27-30 minutes, or until golden brown on the top and bottom. Allow the scones to cool for about 10 minutes, then slice the round into 8 even wedges.
Recipe Notes
These Chocolate Chip Scones filled with Cherry Jam are best eaten right away, but they reheat so well! Just place them on a baking sheet in a 350* degree for about 8 minutes.