Jam Biscuit Bake | Recipes

Jam Biscuit Bake

(11) Ratings:
Prep Time:
Baking Time:
Makes:8 servings

Enjoy these yummy raisin scones warm from the oven. There’s no need for butter and jam – it's baked right in!


2 cups 500 mL Robin Hood® Original All Purpose Flour
2 tbsp 30 mL granulated sugar
1 tbsp 15 mL baking powder
1/4 tsp 1 mL salt
1/2 cup 125 mL butter
3/4 cup 175 mL raisins
2 eggs
1/2 cup 125 mL milk
1/2 cup 125 mL Smucker’s® Pure Strawberry Jam
sugar, optional


  1. Preheat oven to 425ºF (220ºC). Grease an 8" (20 cm) round cake pan.
  2. Combine flour, sugar, baking powder and salt in large mixing bowl. Cut in butter with pastry blender or two knives to coarse crumbs. Stir in raisins. Beat eggs and milk together in medium mixing bowl. Stir into dry ingredients until moistened. Pat half of dough on bottom and 1/2" (1 cm) up sides of greased pan. Spread jam on top. Spread remaining dough on top. Sprinkle sugar lightly on top, if desired.
  3. Bake in in preheated oven for 20 to 25 minutes, or until golden and toothpick inserted in centre comes out clean. Serve warm.

Nutritional Information

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