Fresh Scones and Delicate Thumbprint Cookies Recipe
Fresh scones and delicate thumbprint cookies make a lovely homemade treat. This Fresh Scones and Delicate Thumbprint Cookies Recipe gives you two classic bakes in one cozy spread.
Ingredients
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 6 tablespoons cold unsalted butter
- 2/3 cup cold whole milk
- 1 large egg
- 1 teaspoon vanilla extract1 cup all-purpose flour
- 1/2 cup unsalted butter softened
- 1/3 cup granulated sugar
- 1 large egg yolk
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1/3 cup raspberry or strawberry jam
Instructions
Prepare the Scone Dough
- Preheat your oven to 400°F. Mix flour, sugar, baking powder and salt in a large bowl. Cut in cold butter until the mixture looks crumbly. Keep the butter cold for tender scones.
Add the Wet Ingredients
- Whisk milk, egg and vanilla together in another bowl. Pour the mixture into the dry ingredients. Stir gently until a soft dough forms. Avoid overmixing, because this can make the scones tough.
Shape the Scones
- Transfer the dough onto a lightly floured surface. Gently shape it into a thick round. Cut the dough into eight wedges. Place each piece on a parchment-lined baking sheet.
Bake the Scones
- Brush the tops lightly with milk. Bake for 14 to 16 minutes. The tops should look lightly golden. Remove the scones from the oven and let them cool for several minutes.
Prepare the Cookie Dough
- Reduce the oven temperature to 350°F. Beat softened butter and sugar until creamy. Add the egg yolk and vanilla. Mix until smooth. Gradually add flour and salt until a soft cookie dough develops.
Shape the Thumbprint Cookies
- Scoop small portions of dough and roll them into smooth balls. Place them on a lined baking sheet. Press your thumb gently into each center. Make a small but deep space for the jam.
Fill the Cookie Centers
- Spoon a small amount of jam into every thumbprint. Do not overfill the cookies. The jam may spread during baking. Raspberry and strawberry jam both add beautiful color and bright fruit flavor.
Bake the Cookies
- Bake the cookies for 10 to 12 minutes. The edges should look lightly golden. The centers may still appear soft. Let them rest on the baking sheet before moving them to a cooling rack.
Notes
- Keep the scone butter cold for a softer texture.
- Handle the scone dough gently.
- Do not add too much flour while shaping.
- Use thick jam for better cookie centers.
- Chill cookie dough if it feels too soft.
- Try blueberry, apricot, or peach jam.
- Add lemon zest to the cookie dough.
- Mix cinnamon into the scone dough for extra warmth.
- Add a simple vanilla glaze over cooled scones.
- Sprinkle coarse sugar over scones before baking.