Receta Recipe: Stuffed Vanilla Pear Jam Scones
Stuffed Vanilla Pear Jam Scone Recipe
As soon as I tasted this batch of Pear Vanilla Jam I couldn’t wait to bake with it. For some reason I thought wow wouldn’t this taste great inside a scone. I’m not joking. I really did think that after I tasted it for the third time. And I have never had a stuffed scone in my life so this would be a kitchen adventure for me.
I have made scones a few times in the past and they turned out great as long as you ate them the same day. After that they were very dry and crumbly. I’m not sure if it was my technique ( maybe I over worked the dough?) or the recipe for those other scones but these scones tasted so much better then any other scones I have ever made or eaten. Three days later they were still very tender and moist.
You can use any flavor of jam you have on hand if you haven’t made a batch of the Pear Vanilla Jam yet.
- Stuffed Vanilla Pear Jam Scones
- 3 cups all purpose flour
- 2 tsp baking power
- 1/2 tsp baking soda
- 1/4 tsp salt
- 2 sticks chilled butter
- 1 large egg
- 1 cup buttermilk
- 2 vanilla beans
- vanilla sugar
Pour the buttermilk into a small bowl. Split and scrap the vanilla bean into the buttermilk. I love the fresh vanilla flavor vanilla beans add so I threw the beans into the buttermilk after scraping the luscious goodness from them. Let the vanilla beans steep in the buttermilk while preparing the dough.
Sift all the dry ingredients into a medium sized bowl. Cut the butter into small pieces. Using a pastry cutter cut the butter into the flour mixture until you have a coarse crumbly mixture.
Remove vanilla bean from the buttermilk and beat the egg into the buttermilk.
Mix the buttermilk mixture into the flour mixture and mix until a crumbly dough forms. Turn out onto a floured work surface and gently knead just until the dough forms into ball. Do not over work the dough.
Evenly divide the dough into two pieces. Roll one piece of dough into the bottom of a 9 x 12 inch baking pan or cookie sheet. I used a recycled glass spice jar to evenly roll the dough out into a rough rectangle in the pan.
Bottom Layer of Stuffed Scone dough. See those black things? It’s the vanilla bean.
It turned out not to be a good idea to leave it in. If you do decided to leave the bean in grind it up first. I had to pull the pieces out as I ate the scones.
Spread 1/2 pint of jam on top of the dough. I used the Pear Vanilla jam that I made using the recipe from Food In Jars.
Pear Vanilla Jam filling
Lay a piece of plastic wrap out on your counter and very lightly flour the surafce. Roll the remaining dough out into a rectangle that is slightly larger then the dough in the baking pan.
Top Layer of Stuffed Scone Dough Rolled out onto plastic wrap
Very carefully flip the dough on top of the jam covered bottom layer. Trim any edged that are too long. Crimp the edges with a fork. Prick the top of the dough with a fork. Use a bit of buttermilk to glaze the top and sprinkle with vanilla sugar.
Top scone dough layer in place
Bake in a preheat 350 degree oven for 43 minutes or until golden brown. You may have to make cooking time adjustments based on your own oven.
Allow to cool completly before cutting so the jam has a chance to firm up. Once cool cut into triangles and serve.
I can’t belive how good this scone recipe turned out. If you make jam I suggest you try the recipe above. As soon as I tasted it I knew I would be using the Pear Vanilla jam for some type of pastry.
If your not in the mood to make a batch of Pear Vanilla jam then you can of course substitute any chunky jam you might have on hand.
I hope you enjoy this recipe. Please let me know if you make it and how much you liked it!
Arlene