Recipe Details
Heartfelt I-Love-You Almond Jam Scones
Photo by alenafoodphoto
Recipe Basics
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| Total Ready Time | 35 minutes |
| Yields | 9 scones |
| Serves | 9 people |
Ingredients
1 large egg
⅓ cup milk
¼ cup unsweetened applesauce
2 tablespoons melted butter (or margarine, for a swap)
1 teaspoon almond extract
2 cups all-purpose flour
½ cup sliced almonds
⅓ cup granulated sugar
3 teaspoons baking powder
½ teaspoon salt
4 ½ teaspoons strawberry or raspberry preserves (add extra if you prefer more jam per scone)
Powdered sugar, for dusting
Step-by-Step Instructions
Preheat your oven to 400ºF (200ºC), then lightly grease a large baking sheet.
Lightly beat the egg in a medium mixing bowl. Add milk, applesauce, melted butter, and almond extract, stirring until fully combined. Next, add flour, sliced almonds, sugar, baking powder, and salt, stirring only until all dry ingredients are moistened—avoid overmixing the dough.
Drop ¼-cup portions of dough onto your prepared baking sheet, spacing each portion roughly 3 inches apart. Lightly flour your fingers, then gently pat each mound into a heart shape, about 3 inches wide and ½ inch thick.
Dip the back of a spoon in flour, then use it to press a shallow well into the center of each heart-shaped scone. Spoon ½ teaspoon of preserves into each well (I use a full teaspoon per scone for extra jammy flavor).
Bake for 12 to 15 minutes, until the scones turn golden brown. Transfer baked scones to a wire cooling rack, then dust with powdered sugar while they are still warm.
Serve warm and enjoy!
Pro Tips
You can measure and prep all ingredients the night before, so you only need to mix and bake on the day you plan to serve these.
If you don’t have almond extract on hand, vanilla extract works perfectly as a substitute.
Got a question about this recipe? Share it with the community!
Community Reviews & Adaptations
Review 1
These scones are outstanding! I had never made scones with applesauce before, and this combination is terrific. The mix of flavors and texture is absolutely wonderful—applesauce, almond, and strawberry jam come together to make such a special treat. The subtle crunch from the scone base and sliced almonds is such a nice touch, and the dusting of powdered sugar is the perfect finishing touch. Thank you so much for sharing this recipe—it has already earned a permanent spot in my 2014 favorite cookbook. Made for Spring Pac 2014.
Review 2
This was my first time ever making scones! I baked these for Valentine’s Day, and my wife absolutely loved them. Thank you for the perfect Valentine’s Day snack! Made for PRMR!
Review 3
I’d never made scones before, and these turned out so delicious! I used strawberry preserves, and shaped most of mine into circles because they hold more jam than hearts. We’ve been making lots of scones with buttermilk and heavy cream lately, so the applesauce in this recipe felt really fresh and appealing. My partner and daughter are picky about seeing whole almond pieces in their food, so I minced them up in my mini chopper before adding. I added a little extra flour so I could cut them with cookie cutters, and used a heart-shaped measuring spoon to make the indent—though the shape didn’t hold much through baking. I kept the sugar as written, but I’ll add a tiny bit more next time. Even so, this recipe is perfect just as it’s written. Thanks for posting, NwG! Made & enjoyed for ZWT-6 Team Xtra Hot Dishes!
Review 4
Absolutely fabulous! I’ve tried making scones so many times before and never had much luck. This batter is so easy to mix up, and I loved the sliced almonds in every bite. I agree these aren’t super sweet, but with the jam in the center, more sugar would be overkill. I’ve made these a few times now and have gotten the hang of making the well for jam. I skipped the heart shaping because I was focused on getting the recipe right, and used a tablespoon measuring spoon to dig the well. I found that making it both wide and deep holds the jam without spilling over, which was my first mistake. I used about 1 teaspoon of sugar-free strawberry preserves, and that worked great. I found 400°F was a little too hot for my oven—mine were done in 8 minutes—so I now bake at 350°F for 10 to 12 minutes, which works much better. A light dusting of powdered sugar fixes any sweetness preference if you have a sweeter tooth. Thanks so much for sharing!
User Adaptation (Tweak)
What fabulous little scones these are! They are so scrumptious. I made them for both Father’s Day and as an end-of-10th-grade treat for my brother, and they were a huge hit. I swapped the egg and milk for flaxseed and soymilk to make these vegan, and I used oil instead of butter—I was worried it would ruin the texture, but it worked perfectly. They also turn out amazing with whole-wheat pastry flour! I baked mine on parchment paper, which was such a good call because I got way too enthusiastic adding jam, it would have made a mess otherwise. These will definitely be on our breakfast and brunch rotation going forward. Thanks, Northwestgal, for such a fantastic recipe! Made for ZWT 6.
(See 2 additional reviews on the original platform)
About This Recipe
Submitted by NorthwestGal, United States
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