Bake Fresh Scones for Mother's Day with Zero Mess! Here's my Thumbprint Scone Recipe

unsalted butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil provides a dairy-free option.

clotted cream

🥗Healthier: Greek yogurt

💰Cheaper: whipped cream

Greek yogurt offers a lighter alternative.

currants

🥗Healthier: raisins

💰Cheaper: dried cranberries

Raisins are more widely available.

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: cake flour

Whole wheat flour adds fiber.

Batch out the scone dough for fresh scones over the weekend.

Mix dry ingredients (salt, baking powder, sugar, flour) in a large stand mixer using the paddle attachment.

Grate the butter into the dry ingredients to create small pieces of butter throughout the dough.

Use the mixer hook to combine the grated butter with the flour until it looks clumpy and lumpy.

In a separate container, mix together the half and half, eggs, and vanilla.

Slowly pour the wet ingredients into the stand mixer while it runs to incorporate them evenly.

Stop the mixer as soon as the dough comes together to avoid melting the butter.

Portion out the scone dough onto a large cookie sheet lined with parchment paper using a big tablespoon.

Make a thumbprint in each portion of dough before refrigerating.

Bake the scones for 6 minutes until they are still doughy.

Remove the scones from the oven and remake the thumbprint with a spoon.

Fill the thumbprint with about a teaspoon of jam, ensuring not to overfill to prevent leaking.

Return the scones to the oven to bake until golden brown.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens