dailydelicious: Jam Tart Scones

dailydelicious: Jam Tart Scones

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Jam Tart Scones

Tart? Scone? Well, it’s up to you, so call it the way you want, haha.



The first time that you look at it, I think you may want to call it tart, but the base is not a pastry, yes, it made from scone dough.
So, it’s very easy to make, and you don’t have to roll or put it in the fridge before using it. All you have to do is mixing it the same way as you make the scone, then make a well in the center for putting the jam, easy, right?
Not only that’s easy to make, changing the milk into soy milk (or other kinds of nut milk), and you get a non-dairy version. Fill the scone with your favorite jam, and serve it with butter or whipped cream, and enjoy !!!



English: Jam Tart Scones
สูตรภาษาไทย: แยมทาร์ตสโกน

日本語のレシピ:ジャムタルトスコーン
Youtube: แยมทาร์ตสโกน/ Jam Tart Scones/ ジャムタルトスコーン


Jam Tart Scones

Makes 8 pieces



190 g …………………….. All-purpose flour

1/4 tsp ………………….. Salt
35 g ……………………… Granulated sugar
1 tbsp …………………… Baking powder
10 g ……………………… Whole wheat flour
30 g ……………………… Almond powder
55 g ……………………… King Rice bran oil shortening
100 ml …………………. Milk  or soy milk
……………………………. Jam for filling 





Preheat an oven to 190℃  

Line a baking sheet with baking paper.


 I use King Rice bran oil shortening.


 Put the all-purpose flour, whole wheat flour, almond powder, baking powder, sugar, and salt into a bowl, whisk to combine.


 Put the King Rice bran oil shortening into the bowl.


  Mix with your fingertips, until resembling breadcrumbs.


 Pour the milk into the bowl.

 Mix to combine.

 Press the dough lightly, and fold the dough 6-8 times.


 Cut with 4.5 cm cutter.


Into 8 pieces.


 Press the center with your fingers.


  Bake in 190℃  preheated oven for 10 minutes.


 Remove from the oven, and fill the center of the scone with jam.


Bake for 7-8 minutes more.


Jam Tart Scones

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