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Double-Decker Filled Scones

Author: PJ Hamel

Double-Decker Filled Scones Recipe

These tender scones are made by stacking two layers of dough with filling in between, creating scones where each bite includes a moist, tasty band of fruit preserves, caramel, sweetened cream cheese, or the filling of your choice — Nutella, perhaps?

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At a glance

Prep
Bake
Total
Yield
18 scones
Nutrition information

Ingredients

Choose your measure:

Dough

  • 2 1/4 cups King Arthur Unbleached All-Purpose Flour; or 1 1/4 cups all-purpose flour + 1 cup King Arthur White Whole Wheat Flour
  • 1/2 teaspoon salt
  • 1/4 cup granulated sugar
  • 1 tablespoon baking powder
  • 6 tablespoons cold butter, cut into pieces
  • 2 large eggs, beaten
  • 1/3 cup milk
  • 1 teaspoon vanilla extract
  • 2 tablespoons coarse white sugar, for sprinkling on top

Filling

  • about 1 to 1 1/2 cups prepared filling: jam, nut butter, cookie butter, sweetened cream cheese, or the filling of your choice

Instructions

  1. Lightly grease a baking sheet, or line it with parchment.
  2. Whisk the dry ingredients in a bowl. Add the butter and work it into the dry ingredients until the mixture is unevenly crumbly; use your fingers, a pastry blender, or an electric mixer.
  3. Stir together the eggs, milk, and vanilla extract. Add to the dry ingredients and stir very gently, just until combined.
  4. Divide the dough into three pieces, and round each piece into a 4"-diameter, 1"-thick disc. Place the discs on a baking sheet, and put them in the freezer for 30 minutes; no need to cover them.
  5. Preheat the oven to 375°F.
  6. Using a sharp or serrated knife, divide each chilled disc in half around its circumference. Spread the bottom half with the filling of your choice, then place the other half of the dough on top, pressing it down gently.
  7. Place the rounds on the prepared baking sheet. Brush with milk or water, and sprinkle with coarse sugar, if desired.
  8. Bake the dough rounds for about 28 minutes, until they're golden brown and a toothpick inserted into the center of one comes out clean.
  9. Remove the scones from the oven, and set the pan on a cooling rack. After 10 minutes, cut each disc into six triangular wedges.
  10. Serve scones warm, or at room temperature. Wrap any leftovers and store at room temperature for a day or so; freeze for longer storage.
  11. Yield: 18 filled scones.

Nutrition Information

  • Serving Size 1 scone (52g)
  • Servings Per Batch 18
Amount Per Serving:
  • Calories 160
  • Calories from Fat 40
  • Total Fat 4.5g
  • Saturated Fat 2.5g
  • Trans Fat 0g
  • Cholesterol 30mg
  • Sodium 160mg
  • Total Carbohydrate 28g
  • Dietary Fiber 1g
  • Sugars 13g
  • Protein 3g

* The nutrition information provided for this recipe is determined by the ESHA Genesis R&D software program. Substituting any ingredients may change the posted nutrition information.