Jam-Bellied Scones

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So, I got this recipe originally I think from the Smitten Kitchen cookbook by Deb Perelman. I think these are good and would make them again, and my kids really liked them. I might like the other scones better (raspberry orange), but these were definitely good. They taste way better than the picture might suggest.
Jam-Bellied Scones
Ingredients
Dough
  • 1 1/2 cups + 2 tablespoons (195g) flour
  • 1 1/2 cups (96g) wheat bran I used oat bran instead
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup (106g) dark brown sugar I did a scant 1/4 cup and it was plenty sweet, it could probably go down another Tbs.
  • 6 tablespoons (85g) cold unsalted butter
  • 1/2 cup (113g) sour cream
  • 1/2 cup (113g) heavy cream we did buttermilk instead
Filling & topping
  • 1 large egg, beaten with 1 teaspoon water, for brushing
  • 1/4 to 1/2 cup (85g to 170g) jam or marmalade, of your choice we did fig jam and raspberry, and the raspberry one was the clear favorite
  • 1 tablespoon coarse or turbinado sugar, for sprinkling I left this off

So, you cut the butter into the dry ingredients (I used a food processor) and then add in the sour cream and liquid and stir until it is barely combining. You roll it out about 1/2 inch thick. From there, I used a biscuit cutter between 2 and 3 inches to cut 16 rounds (I had to reshape the dough towards the end). you push your thumb down in the middle of 8 of them and add some jam (I did about 1 tsp). The raspberry worked better because it wasn’t as thick and spread out better throughout the scone. Then, you put the other top on, put an egg wash around it and kind of crimp it together. You bake it at 375 for 16-19 minutes.

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