Strawberry Jam Scones

Since the lemon poppyseed buttermilk scones disappeared post haste, I decided to make some more scones. This time I went with a classic jam filled scone. They’re not cool enough to eat yet, but I’m absolutely DROOLING over how good they smell. This is another recipe from the Good Housekeeping Baking cookbook.


  • 2 cups all purpose flour
  • 2 tablespoons Splenda
  • 2 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1 stick of butter, cut up
  • 2/3 cup milk
  • 1 large egg, separated
  • 1/4 cup strawberry jam
  • 2 teasoons Splenda


  1. Preheat your oven to 375 degrees.
  2. In a big bowl mix the flour, 2 tablespoons of Splenda, baking powder,and salt.
  3. With a pastry blender, cut in the butter until the mixture turns into coarse crumbles.
  4. In a separate cup mix your egg yolk and milk.
  5. Make a well in the center of the dry ingredients, and add the milk.
  6. Stir until just combined.  If you’re me, this might take some work and light kneading.
  7. Split the dough in half.
  8. Transfer the first half of dough to an ungreased cookie sheet and shape into a 7 1/2 inch round (you’ll want to flour your hands).
  9. Spread about 1/4 cup strawberry jam (I prefer Polaner All Fruit).
  10. With a floured knife, carefully cut the round into 8 wedges but be careful NOT to cut all the way down to the jam.
  11. Brush the top with egg white and sprinkle the last of the sugar/Splenda over the top.
  12. Bake for 22-25 minutes, until golden brown.
  13. Then serve warm or if you have more self control than I do, separate the wedges to cool on a wire rack.

Printable version.

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