Whole Grain Raspberry Jam Thumbprint Scones
Tender whole grain raspberry jam thumbprint scones that are flaky and buttery with a delicious spoonful of jam in their centers.
Yield: 9 scones
  • ½ cup (125 g) buttermilk
  • 2 large eggs
  • 2 cups (240 g) all purpose flour
  • 2 cups (210 g) spelt flour
  • ¼ cup + 1 tbsp (63 g) sugar
  • 1 tsp baking powder
  • 2 tsp (12 g) fine sea salt
  • 20 tbsp (283 g) cold unsalted butter, cubed
  • ¾ cup (218 g) raspberry jam
  1. In a small bowl, whisk together the buttermilk and the eggs. Set aside.
  2. Combine the flour, spelt flour, sugar, baking powder, and salt in the bowl of a stand mixer fitted with the paddle attachment. Mix on low speed to combine, about 30 seconds. Add the butter to the stand mixer ad mix on low until the butter and flour look like moist crumbs. Turn off the mixer and add in the buttermilk-egg mixture. Mix on low just until the dough comes together. Cover and refrigerate for 2 hours to allow the dough to rest.
  3. When ready to bake, heat oven to 375F. Line two baking sheets with parchment paper.
  4. Divide the dough into ½ cup portions, spacing them out evenly on the prepared baking sheets. Use your thumb to make an indent in the center of each scone. Scoop 1 tbsp of jam into each.
  5. Place the baking sheets into the oven and bake for 25-30 minutes, rotating halfway through. Allow to cool for 5 minutes on their baking sheets and then remove to a wire rack to cool completely.
Recipe from A Good Bake
Recipe by Joanne Eats Well With Others at https://joanne-eatswellwithothers.com/2021/07/whole-grain-raspberry-jam-thumbprint-scones.html