I’ve shared quite a few scones on the blog lately, and while they’re not the most exciting bake, they’re one of my favorite ways to use sourdough discard. I’ve tinkered with this base recipe until it felt just right — tender, lightly tangy, and welcoming to whatever flavors the season offers. Here, a thin ribbon of jam is folded through the center, baking into warm, fruit-filled swirls. I used raspberry, but any favorite preserve works beautifully — a bright citrusy marmalade, a dusky plum, whatever you have on hand.
Ingredients You’ll Need For These Jam-Filled Scones
Butter. Unsalted and cold. I like to freeze my butter ahead of time. Cold butter = flaky scones
Heavy Cream. Adds a rich tenderness to the scones. Also used in the glaze for a thick rich creamy texture.
Sourdough discard. Cold from the fridge! and no longer than 2 weeks old.
Vanilla. For a sweet creamy flavor.
Egg yolk. Add richness and help bind the dough.
All purpose flour. Hayden Flour Mills All Purpose Sonora is my go-to.
Baking Powder. Acts as a leavening agent.
Salt. Enhances the flavor.
Sugar. Provides sweetness and a tender crumb.
Jam. Your favorite jam! I love Caitlin Confidential raspberry jam and anything from Hot Jams.
Bakers Notes
Cold ingredients matter most. I use sourdough discard straight from the fridge (no older than two weeks), a cold egg yolk, cream and very cold butter. I often grate the butter ahead of time and keep it in the freezer until I’m ready to bake.
Once the scones are shaped, I like to freeze them briefly before baking. This helps keep the dough cold and gives the scones their tender crumb and defined edges.
Sourdough scones are best enjoyed the day they’re baked. I love them slightly warm, when the glaze has just set and the centers are still soft.
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Jam Filled Scones
Ingredients
10 tbsp (140 g) butter, cold
1/2 cup (125g) heavy cream , plus more for brushing
1 cup (220g) sourdough discard, cold from the fridge
1 egg yolk, cold from the fridge
2 cups + 2 tbsp (260g) flour
1/4 cup (50g) of granulated sugar
1 tbsp baking powder
1/2 tsp salt
1/4 cup jam of choice
Vanilla Bean Glaze (optional)
1.5 cup (180g) Powdered sugar
5-6 tbsp Heavy cream
scraped seeds from 1/2 vanilla bean or a splash of vanilla extract
Instructions
- Line a baking sheet with parchment paper.
- Using the large holes of a box grater, grate the butter. Transfer to a bowl and place in the freezer.
- In a medium bowl, whisk together the heavy cream or sour cream, sourdough discard, and egg yolk.
- In a large bowl, combine the flour, sugar, baking powder, and salt. Add the grated butter and use a fork to toss until evenly coated. Stir in the sourdough mixture just until a shaggy dough forms. Gently knead a few times in the bowl to bring it together.
- Turn the dough out onto a lightly floured work surface and pat it into a ¼-inch-thick rectangle. Spread the jam evenly over the surface, leaving a 1-inch border. Fold one third of the dough over the center, then fold the remaining third on top, like a letter. Gently pat the dough into a 2-inch-thick round. Cut into 8 wedges, transfer to the prepared baking sheet, and freeze until firm, about 30 minutes or up to 8 hours. If freezing longer, wrap the scones well and store in a freezer-safe bag.
- Preheat the oven to 375°F. Brush the tops of the scones with cream and sprinkle with sugar. Bake for 22–25 minutes, or until golden and cooked through. Let cool for a few minutes before serving; best eaten shortly after baking.
To make the glaze
- Sift the sugar into a large bowl. Add the vanilla and 4 tablespoons of the cream whisk to combine. If the glaze is too thick add more cream/milk until desired consistency.
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