Scones filled with Jam

Scones: Preheat your oven to 400 degrees F (200 degrees C) and place oven rack in the center of the oven. Line a baking sheet with parchment paper. 

In a large bowl, whisk together the flour, sugar, baking powder and salt. Cut the butter into the flour mixture with a pastry blender or two knives. The mixture should look like coarse crumbs.

In a bowl whisk the cream with the beaten egg and vanilla. Add this mixture to the flour mixture. Stir until the flour mixture is moistened and a dough is starting to form. Do not over mix.

Transfer to a lightly floured surface and knead dough gently four or five times and then divide the dough in half (about 290 grams for each half). Pat or roll each half of the dough into a circle that is about 8 inches (20 cm) round. 

Egg Wash: In a small bowl whisk the egg and cream.

Spread the jam on one round of the dough, leaving about a one inch (2.5 cm) border. Brush the border with the egg wash. Then place the second round of dough on top of the jam, gently sealing the edges. Crimp the edges of the dough with the tines of a fork. Cut this circle in half, then cut each half into 4 pie-shaped wedges (triangles). Place the scones on the baking sheet. Lightly brush the tops of the scones with the egg wash. (This helps to brown the tops of the scones during baking.)

Bake for about 18 minutes or until golden brown and a toothpick inserted into the center of a scone comes out clean. Remove from oven and place on a wire rack to cool.   If desired, garnish with a dollop of Devon cream or softly whipped cream.

These scones are best the day they are made, but can be stored at room temperature for a couple of days or they can be frozen.

Makes 8 scones.