Prep Time: 20 minutes
Bake Time: 10-12 minutes
Make Again: Yes
Recipe Source: Baking with Julia (contributing Baker Marion Cunningham)
I've never seen or heard of scones being rolled before, so I wanted to try this version, because it seemed different, and sounded good. I had some trouble with this, because my dough got soft quickly (perhaps my butter was not cold enough) and I wasn't sure if it was OK to cool it off in fridge before continuing. I think it is OK, and I will try that next time if necessary. The other trouble I had was that I didn't measure out the jam, and I ended up using too much. I had a thought when I was spreading it on, that it might ooze out when I started to roll it, but that didn't stop me. Next time, I will keep a border of more than an 1" on outside edge, so there is room for the jam to go when rolling up. I also think it would be nice to spread the tops with the extra melted butter which I had, and then sprinkle with a little sugar. If done properly these could be very pretty. Regardless of the looks, they tasted great and I will try this recipe again.
Update: I tried these a second time and had better luck. I stored dough in the freezer while I prepared the filling ingredients, and I used less jelly. The picture at top, is from my second attempt. This time, my swirls where much prettier, and I used Turbinado cane sugar for topping which gave a nice little crunch.