These aren’t your typical dry biscuits – nope, these are so much better. They’re soft, cake-like, moist bits of yumminess, or as my son calls them “awesome good.”
They come together fast in the food processor and go right into the oven. My favorite part is the strawberry jam in the middle – I mean, who doesn’t like a little glimpse of summer in the winter?! That’s why people can summer produce, right?
I almost didn’t make these, being that it’s still Christmas break here and it’s crazy with the kids still at home (happily riding their scooters around the house while dad is at work, because that’s why we have a wood floor, right?).
You see, Christmas Break = verge of a nervous breakdown for me. I knew if I made these and they failed, then I would have pushed myself over the edge, because nothing puts a wrinkle in my panties like wasting precious resources (I’m talking my time and energy) making a recipe that doesn’t turn out.
And trying said recipe in the midst of wiping crayon off of a laptop, while explaining that “life isn’t fair, which kind of makes it fair” to feuding siblings, and chasing down the offender who keeps throwing candy wrappers on the floor – well, it was a gamble.
But all’s well that ends well, because this one is a keeper.
This recipe came from this cookbook – which is also a keeper. And I have to add a big thanks to my in-laws for the wonderful homegrown (frozen) strawberries I used to prepare these!
Strawberry Thumbprint Scones Adapted from Savory Sweet Life
2 1/2 cups flour
1/3 cup sugar
1 Tablespoon baking powder
1/2 teaspoon salt
6 Tablespoons unsalted butter, cut into pieces
1 cup heavy cream
2 teaspoons vanilla
3/4 cup jam (I used strawberry topping – recipe below)
Preheat the oven to 400 degrees.
Combine the flour, sugar, baking powder, and salt in a food processor and pulse. Add the pieces of butter and pulse until coarse crumbs appear. Pour the flour mixture to a large mixing bowl and add the heavy cream, egg, and vanilla – stir just until combined.
Turn the dough out onto a lightly floured surface and knead a few times. Roll the dough into a large ball and cut into quarters. Roll each of those into balls and press (or roll) the dough into 1/2 to 3/4 inch circle and, using a pizza cutter, cut each flattened disk into quarters.
Place each scone onto a parchment-lined baking sheet. Gently press your thumb in the middle of each scone – I did it a couple of times to make room for more filling – the best part! Spoon a heaping spoonful into the indentation. Bake for 15 minutes.
Prepare glaze while the scones are cooling, and drizzle the scones with the glaze.
Almond Glaze Adapted from Savory Sweet Life
1/4 cup milk
1 – 2 cups powdered sugar (add as needed to get a thick consistency)
1 teaspoon almond extract
Combine 1 cup of powdered sugar, almond extract, and the milk in a small bowl. Whisk until thick, but pourable. If it’s still too thin (mine was) add more powdered sugar.
Strawberry Topping Adapted from Better Homes and Gardens New Cook Book
3/4 cup sugar
2 Tablespoons cornstarch
dash of salt
1/3 cup water
4 cups fresh or frozen strawberries
Place the sugar and cornstarch in a medium saucepan and whisk together to break up any lumps. Then add the water and stir well. Add in the strawberries.
Over medium heat, cook and stir until the sauce is thick and just starting to boil. Stir for 1 to 2 minutes more, then take off the heat and let cool. Store in the refrigerator.
Delicious served over ice cream, cheesecake, on top of fresh baked scones, or to coat fresh strawberries for pie! Yum!