Description

Light & fluffy blueberry scones with a layer of sweet orange marmalade running through the middle. These jam-filled blueberry scones are soft, moist, and full of flavor! No dense or dry scones here!

Ingredients

Scale

84 gm (6 tablespoons) cold unsalted butter, cut into small pieces
125 gm cold heavy cream (1/3 cup + 3 tablespoons), plus more for brushing
1 large egg, cold
1 teaspoon vanilla bean paste or vanilla extract
156 gm (1 1/4 cups, spoon & leveled), all-purpose flour, plus more for dusting
120 gm (1 cup, spoon & leveled) cake flour
50 gm (1/4 cup) granulated sugar
25 gm (2 tablespoons) light brown sugar
1 tablespoon baking powder
1/2 teaspoon kosher salt
64 gm (1/2 cup) fresh blueberries
2 tablespoons orange marmalade, or other jam of choice
Turbinado sugar, for sprinkling

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Instructions

In a small bowl, combine the heavy cream, egg, and vanilla, and place in the refrigerator until needed.
In a large bowl, combine the all-purpose flour, cake flour, sugar, brown sugar, baking powder, and kosher salt. Using a pastry cutter or 2 sharp knives, cut the cold butter into the dry ingredients until the mixture resembles coarse crumbs.
Slowly add the cold heavy cream mixture to the flour mixture while simultaneously stirring with a wooden spoon. Gently mix until all the dry ingredients are moistened and mostly incorporated. The dough will be crumbly but should hold together when pressed. Gently fold in the blueberries, being careful not to overmix dough.
Turn the dough out onto a lightly floured surface and knead a few times by hand until the dough comes together (NOTE: the dough will be crumbly, but it will come together as you work with it!). Divide the dough in half and place both portions of dough on a parchment-lined baking sheet. Shape each portion into a disc, about 1/2″ tall & 6″ in diameter, lightly flouring your hands as necessary if the dough becomes too sticky. Place the discs in the freezer for 30 minutes. In the meantime, preheat the oven to 375°F.
Remove the discs from the freezer. Top one disc with jam, leaving a 1/2″ border around the edges. Place the other disc on top and gently press down to adhere. Pinch the edges of both discs together to form a seal. Using a bench scraper or sharp knife, cut the sandwiched discs into 8 wedges. Place the wedges back on the parchment-lined baking sheet, spacing them about 2″ apart, and put them back in the freezer for 10 minutes.
Lightly brush the scones with heavy cream and sprinkle with turbinado sugar. Bake for 20-25 minutes, or until golden brown and a toothpick inserted in the center of a scone comes out clean.

Notes

Storage: These are best enjoyed fresh from the oven or the same day they are baked. Keep leftovers in an airtight container at room temperature for 2-3 days. If eating them leftover, I like to pop them in the microwave for a few seconds.