Jam Roly Poly Scones

by | Sep 5, 2012 | 19 comments

Jam Roly Poly Scones

 

It is picnic weather and even when we can’t get to any gorgeous parks that we seem to be surrounded by, we fling out our rattan picnic rug on our lawn and take turns carrying out food and drink for an impromptu Saturday morning alfresco breakfast.

Jam Roly Poly Scones | Cook Republic

 

These pillow soft scones are perfect for digging in and best eaten warm from the oven. You roll the scone dough out, spread it with your favourite jam and roll it back up into a log. You then cut thick scones out, arrange neatly in a plate and bake them. As the scones bake, the jam oozes out from the middle and renders the bottom of the scones soft, oozy and sticky while the top gets golden and crunchy. They taste amazing and long after they are gone, you will be still licking your fingers. These are perfect sticky finger scones and are made to share.

Jam & Vintage Knife | Cook Republic

 

Do it this weekend, take your cup of coffee and toast outdoors, even if it is a covered balcony. Eating your breakfast somewhere other than at the breakfast table is something that ought to be done every now and then. It is fun and liberating! What is the most fun place you have had your breakfast in?

Tray of ooey jammy scones! - Cook Republic

 

 

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JAM ROLY POLY SCONES

adapted from Belinda Jeffery’s Mix & Bake. Buy Amazon 

Jam filled pinwheel scones are delightfully crusty on top and soft and gooey in the middle. All you need is a cup of fresh cream!

 

Preparation Time – 20 Minutes
Cooking Time – 20 Minutes
Makes – 8 to 10

 

Ingredients

300g (2 cups) self-raising flour
1 tablespoon caster sugar
80g cold salted butter, cut into small cubes
180ml (3/4 cup) milk
1 egg yold whisked with 2 teaspoons of milk
60g unsalted butter, at room temperature
80g (1/4 cup) jam (I used homemade strawberry jam)

 

Method

Preheat oven to 200C (400F).

Put the sugar and flour in a food processor and whiz to combine. Add butter (80g cold butter). Whiz until mixture resembles breadcrumbs. This step can also be done without a food processor by mixing sugar, flour and butter in a bowl with your fingertips until the mixture resembles breadcrumbs.

Pour in the milk and mix it lightly with a fork. Add more milk if mixture is dry. You need enough to make a soft, light and flaky dough.

Turn the dough out onto a floured work surface. Knead it gently with floured hands until smooth for about 2 to 3 minutes. Roll the dough out or stretch/pat it in a roughly shaped rectangle about 30cm x 20cm and 1cm in thickness.

Put butter (60g) and jam in a food processor and mix until they are well combined. Spread this jam butter evenly over the dough. Starting at the longer side nearest you, roll the dough up like a jam roll. Gently press the seam on the roll so that the roll doesn’t open up.

Use a sharp, serrated, lightly floured knife to gently cut 3cm thick slices from the roll. Line a rimmed baking sheet with baking paper. Arrange the scone slices, seam side down on the baking sheet. Leave a gap between the scones to allow them to spread during baking. (If time permits, chill the scones for an hour before baking)

Glaze the scones with the egg mixture and bake for 15 to 20 minutes until golden.

Dust cooked scones with icing sugar and serve with fresh cream and fruit.

 

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Find More Recipes By CategoryBaking Breakfast Fruit Kids Vegetarian

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SNEH

I love creating easy, vibrant, fresh, everyday recipes and taking gorgeous photos of the food I cook. I have been blogging for 15 years and I have also written a book with over 100 new recipes. If you make a recipe from the blog, Tag @cookrepublic on Instagram. I would love to see!

COMMENTS

19 Comments
  1. Christine @ Cooking Crusade

    love the idea of including the jammy goodness in the scones like this – perfect for afternoon tea!

    Reply
  2. Rosa

    Lovely roly poly scones. Scone dough is wonderful as it is very versatile.

    Cheers,

    Rosa

    Reply
  3. Kankana

    I just made a huge batch of strawberry jam and I am loving this idea of the scone. This weekend.. yes, I will give this a try 🙂

    Reply
  4. Anna

    Fantastic treat! Never tried this but it looks and sounds delicious.

    Reply
  5. john@heneedsfood

    I can already see what my favourite part would be on these scones. The jammy bottoms! Great idea Sneh!

    Reply
  6. Lisa H.

    Marvellous Roly Poly … n I love the sound of oozing jam… yum …yum 😀

    Reply
  7. Martyna @ WholesomeCook

    Nice twist on the regular roly poly! Might be a great idea for the kids’ afternoon tea…

    Reply
  8. Erica Lea

    Oh my, these look absolutely scrumptious! Love your description – and photos! The most interesting place I’ve eaten my breakfast has been camping – I should really get out more in the morning. 🙂

    Reply
  9. Vija

    Oh my, these look sensational. Will be giving them a try.

    Reply
  10. Colette

    You just set the menu for breakie on Sunday AM!

    Reply
  11. Russell at Chasing Delicious

    Yum and yum! I would eat so many of these!

    Reply
  12. Rachael

    Definitely making these for Sunday breakfast this weekend! Thanks for a great recipe! 🙂

    Reply
  13. Jen @ Savory Simple

    These look perfect for a picnic! I think I could eat these every morning…

    Reply
  14. mary patterson

    These were incredible!! THANK YOU

    Reply

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