Why did I never think of this before? Take a basic scone recipe, and add your favorite filling to the center: caramel, jam, chocolate, cream cheese… even cookie butter!
What’s the easiest way to make filled scones? How do you get the filling into the center without a lot of extra work?
It’s actually very simple – I’ll show you.
This process will work with any scone recipe that produces dough sturdy enough to shape easily. In other words, reserve your drop scone recipe – the one with the VERY soft dough – for another day.
I happen to be using this recipe for Double-Decker Filled Scones – which is something I cobbled together from a few other scone recipes expressly for this blog post.
I like this particular recipe because it makes enough for 18 small filled scones – perfect for any gathering, from after-church social hour to the volunteer Habitat for Humanity project.
And the dough is really easy to handle. Plus it can be made 50% whole wheat – with no one the wiser.
1. Divide the dough into three pieces.
A scale definitely simplifies the task. Want fewer, larger scones? Divide the dough in half.
2. Pat each piece into a smooth, flattened disc.
I pat each piece into a 4″ disc about 1″ thick. It’s the 1″ thick that’s key, BTW; if your recipe makes larger or smaller disks, that’s OK, so long as they’re 1″ thick.
3. Freeze the discs for 30 minutes.
Put the pan in the freezer for 30 minutes; no need to cover the dough. This short chill will make it easier to handle.
Preheat the oven while the dough is chilling. This recipe calls for a baking temperature of 375°F.
4. Divide each unbaked disc in half around its circumference.
Use a long, sharp chef’s or serrated knife.
These look baked, don’t they? That texture you see is actually the baking powder, already starting to do its thing and lighten the dough.
Decide what you want for filling. Since I was testing, I experimented with a bunch of different fillings, including Biscoff spread (a.k.a. cookie butter); fig jam with toasted chopped walnuts; and cherry conserve, all pictured above; plus raspberry jam; solid caramel; and chocolate ganache.
5. Spread half of each disc with filling.
Place the other half of the dough on top, pressing it down gently.
Brush each disc with milk and scatter with a heavy shower of coarse white sparkling sugar, for crunch, flavor, and a slightly glittery appearance. Yes, my filled scones are totally into their bling.
6. DO NOT cut the discs into wedges!
This is where my method departs from most I’ve seen; not only do I not pre-cut the scones, I don’t seal the edges. Those who seal the edges might be worried about the filling leaking out, but I was gambling that leakage wouldn’t be a problem.
7. Bake the filled scones.
Bake the scones for about 20 to 24 minutes, until they’re golden brown, and a toothpick inserted into the center comes out clean. Remove the filled scones from the oven; leave them right on the pan to cool for 15 minutes.
Notice only the caramel leaked – and that, considering the amount of caramel I started with, only minimally.
8. Let the filled scones cool, then cut them into individual servings.
After 15 minutes, use a sharp knife to cut each disc into six wedge-shaped filled scones.
Separate them. You’ll have 18 soft-sided filled scones. Yes, because they baked without being cut first, their sides are soft – not crisp.
Also, because you didn’t cut the dough ahead of time, there was less opportunity for the filling to leak out.
So OK, the caramel leaked a little…
…but there was still plenty left inside to enjoy!
Or at room temperature. Due to their moist filling, these scones stay soft longer than most.
Now, how easy was that? I know you’re ready to make your own filled scones – what will you stuff them with? Tell us in comments, below.
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