Scones with jam

Scones with jam

Of course, scones with jam - it is not food every day, but sometimes as a sweet delicacy, such pastries with freshly brewed tea or coffee quite well can act as the first breakfast. You can afford such a nice breakfast 1-2 times a month, and the slim, athletes and children is not harmful and more.

Buns can be oven jams from various fruits and from different kinds of dough (puff, biscuit yeast, etc.). Puff pastry can be bought ready-made in stores, and yeast - in House kitchens, but better, of course, make the dough for biscuits with jam yourself - so you'll be sure of the quality of all components of the ingredients and proper cooking methods.

Puff buns with raspberry jam from the dough without yeast


  • High-grade wheat flour - 1.5-2 cups + a little on the signature;
  • butter - 200 g;
  • Sour cream 20% - 0, 5 cups;
  • Cook's brandy or rum - 1 tbsp. a spoon;
  • salt - 1 pinch;
  • baking soda, lemon juice repaid - 1 pinch.

For filling:

  • raspberry jam.

For greasing and flouring the surface puffs:

  • egg protein - 1 pc .;
  • sugar.


Sour cream and oil must be cold, better - very cold (preferably to room temperature and not higher than 20 degrees C).

It is best to mix the dough using a mixer or using a harvester, so products are in the process of kneading not have time to warm up and the dough will not stick to hands (in the extreme case, a shovel, but not your hands).

Sift the flour into a bowl, add quenched soda, salt, brandy, cream and chopped butter (you can grate or chop with a knife). Knead the dough and knead until smooth.

Roll out the dough into a reservoir and, bending the edge to the center, add up the envelope. Roll out. Repeat the cycle 2-3 times. Wrap the dough in plastic wrap and place in the freezer refrigerator at least 40 minutes or just on the shelf of the refrigerator for 8-12 hours.

Roll out the dough into a thick layer of no more than 0.5 cm. Cut edges smooth and cut the dough layer into squares with a side of about 10-12 cm.

Lubricate the edge of the water on both sides of the square (or egg), as if drawing a strip width of 0.5 cm. In the center of each square put a spoonful of raspberry jam (it must not be liquid, if that, adjust the density of corn starch or choose from only the berry jam) .

Fold layered bun in the shape of a triangle, pressing down the edges well. We shift puffs on a baking sheet, the laid oiled baking paper. Surface puffs coat with egg white and sprinkle a little sugar. Bake puff bun with jam at about 200 degrees for about 20-25 minutes.

Serve with fresh tea, coffee, cocoa, juice, hibiscus tea, yerba mate, rooibos.

As you can see, there is no sugar in the dough and margarine, which distinguishes this recipe puff pastry from the others.

Of course, puff buns can be made only with raspberry jam, but also in any other, for example, strawberry or apricot (or even with jam, jam, jam, marmalade homemade).

Scones with jam and a good turn out of the dough, give the recipe.

Recipe scones with jam


  • High-grade wheat flour - about 1 kg;
  • milk - 1.5 cups;
  • chicken eggs - 4-5 pcs .;
  • sugar - 1 cup;
  • butter - 200-300 g;
  • Pressed yeast - 40-50 g;
  • salt.


Stir slightly warmed milk with the sugar in a saucepan until warm and completely dissolved.

We make crumbled yeast, half a cup of flour, stir to avoid lumps. Cover and set

Scones with jam
brew in a warm place for 20 minutes.

Transfused sponge in a bowl, add a pinch of salt, eggs, and melted butter. Mix and start podseivat little flour, knead the dough (oiled hands, a spatula or mixer). The dough should not get too steep and easily keep up with the walls of the cookware.

Knead the dough, carefully roll into ball, cover with a cloth and put in a warm place to a significant increase in volume. Punched coming up the dough and knead. Repeat this cycle at least twice.

From the dough making bread rolls with jam and baking until done.

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