Fast and Easy Thumbprint Scones
Fast and Easy Thumbprint Scones
Fast and Easy Thumbprint Scones are just that, fast and easy. Not only that, they’re delicious. Use your favorite jam, jelly, preserves, or curd to fill the thumbprint. Heck, fill it with peanut butter if you want. Another thing I like to do, is sprinkle the scones with sugar right before baking to give the scones a shiny appearance and to add a little sweetness.
Light and Lemony
Fast and easy thumbprint scones have both lemon extract and lemon zest added to the batter. Giving the scones a nice light and lemony flavor. This pairs well with the red raspberry jam we used to fill the thumbprint located in the top of each scone. Here on Turnips 2 Tangerines we like anything lemony so if you do too, here are a few lemony recipes you might want to try. Meyer Lemon Buttermilk Scones and Easy Lemon Haddock.
UP NEXT: Orange Seven-Up Jello Salad
Make Extra
Like all scone recipes, this one freezes well too. Make a double batch of scones and freeze one batch for later. That way you can have a scone anytime with your morning cup of coffee or your afternoon herbal tea. Believe it or not, the jam holds up really when even with frozen.
Fast and Easy Thumbprint Scones
Ingredients
- 1 1/3 cups flour
- 1/4 cup sugar
- 1/8 teaspoon salt
- 1 1/2 teaspoons baking powder
- 1/4 cup cold butter, cubed
- 1 egg, beaten
- 3 tablespoons heavy cream
- 1/4 teaspoon lemon extract
- 2 teaspoons lemon zest
- jam, jelly, preserves or curd of your choice
- sugar for dusting the tops
Instructions
- In small bowl, mix flour, sugar, salt and baking powder.
- Cut in cold, cubed butter, until mixture resembles coarse crumbs.
- In small bowl, combine beaten egg, heavy cream, and lemon extract. Add to dry ingredients. Mix until moistened. Stir in lemon zest. Turn onto a floured surface. Knead gently 6 to 8 times, pat into a 6 inch circle, cut into 4 wedges. Place on a baking sheet lined with parchment paper,
- Lightly push thumb into each scone. Fill indentation with your favorite jam, jelly, preserves or lemon curd. Sprinkle with sugar.
- Bake at 425º for 15 minutes.
*We like to fill these scones with our favorite jam from IKEA
