The Best Red Tin Treat : Jam Thumbprint Scones
After school snacks are a necessity in our house. Which is how the Red Tin Treat tradition started. Several years ago I found these little red bread tins to store our baked goods in. The kids would hop off the bus, run down the driveway, bust into the kitchen and ask 'Are there red tin treats?' So we started keeping the tins out on the counter and filling them on a regular basis. Now we call any baked good a #redtintreat - I love it. We created our own tradition.
I hope these jam scones can help you create a new tradition as well. Go grab a tin and start a new thing for your family and friends - no one can pass up a home baked treat!
Jam Thumbprint Scones
2 Cups flour
3 Tablespoons Sugar
1 Tablespoon Baking Powder
1/2 Teaspoon Salt
1/2 Cup COLD Butter (grate it with your cheese grater to get it to blend easily)
1/2 cup + 1 Tablespoon heavy cream
1 1/2 Teaspoons Vanilla
Fresh Jam to top with
Preheat the oven to 425.
In the bowl of an electric mixer combine the dry ingredients. Then add in the grated butter : I like to grate the butter straight into the flower mixture, then mix on low until it is resembles course crumbs.
In a separate bowl, whisk together the egg, heavy cream and vanilla - then slowly add to the dry ingredients while mixing on low. Mix until incorporated.
Take a large soup spoon and drop scoops onto a baking sheet. Then make a large thumbprint in the middle of each scone. You should get 12 scones. They puff up quite a bit so space them out well.
Bake for 6 minutes, then remove from the oven and use a spoon to push the thumbprint down again, then drop in 1 heaping tsp of jam. (be mindful not to fill the scones with too much jam, it will bubble over and burn if the thumbprint is too full)
Continue baking for another 5-6 minutes until the edges of the scones are lightly browned. Let cool slightly before serving.
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