Buttermilk Thumbprint Scones with Blueberry Jam

Guests for breakfast, scones on the menu, but instead of using the blueberries and buttermilk in the fridge to make blueberry scones by adding the berries into the dough, I chose to make a quick jam with them. Inspired by thumbprint cookies, I baked the scones with the blueberry jam in the centre of the dough.

I used some of the open buttermilk to make the scones, and added the zest of half a lemon to the dough, using the juice in the jam.

Warm, fluffy scones with fresh blueberry jam...what a wonderful way to start the day!

To make the jam, place the following in a large, heavy bottomed pan:

2 cups fresh blueberries
1/2 cup sugar
Juice of half a lemon
1/2 teaspoon vanilla




Cook over a low heat until the sugar has dissolved and the berries start to burst. Turn the heat to medium and cook, stirring often, until you have a thick jam like consistency.

Scrape the jam out of the pan and onto a plate to cool. It can be placed in the freezer to cool faster.







Turn the oven on to 375F and line a baking sheet with parchment paper. Set aside until needed.

To make the scones, measure the dry ingredients into a large bowl:

2 cups flour
2 tablespoons sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda

Add:

1/2 cup soft butter

Using your fingertips, rub the butter into the dry ingredients until you have a mixture that resembles coarse breadcrumbs.

Add:

the zest of half a lemon

Add the wet ingredients:

3/4 cup buttermilk

Use a fork to stir the buttermilk into the dry ingredients.

When you have a soft dough, turn it out onto a floured counter and gently knead it a few times.

Press the dough into a square that is 1/2" thick.

Cut into 9 pieces.

Place the scones onto the prepared tray, and use your thumb to make an indent in the centre of each scone.

Fill the indent with the cooled blueberry jam, about a tablespoon per scone.

Bake until the scones have puffed up, are lightly golden on the bottom and around the edges, and the blueberry jam is bubbling, about 18 - 20 minutes.






Serve the scones warm, passing any extra jam at the table. You can also serve clotted or whipped cream with the scones.

• These scones can be made using your favourite scone recipe.
• Purchased jam can be used instead of making the blueberry jam.
• Other berries or fruit can be used to make the jam...blackberries, strawberries, peaches, apricots, plums.
• The jam needs to be cool before being put into the thumbprint. I placed mine in the freezer to cool quickly, while I made the dough. It can be made a day or two ahead if you wish.
• Another option is to use a round cookie cutter to cut the scones into circles.