Classic Cream Scones & Peach Cobbler Jam

The Sweet Magnolias Cookbook

Cover recipe- The Sweet Magnolias Cookbook, Classic Cream Scones & Peach Cobbler Jam: Copyright 2012

For me, summer conjures up different images of food depending on location. Summer in New England makes me think of beaches and lobster. The Pacific Northwest reminds me of forests and mountains and Rainier cherries. Chicago brings to mind ball games and what some say is the best hot dog you’ll find: an all-beef dog on a poppy seed bun topped with yellow mustard, white onion, sweet pickle relish, tomato, peppers, dill pickle, and a sprinkle of celery salt.

Summer in the South is completely different. I think of a slow-paced, relaxing afternoon spent chatting, sitting in rocking chairs on a white porch, being cooled by soft, floral-scented breezes and sweet iced tea. And of course along with sweet tea comes a basket of cookies or scones and maybe some homemade jam. Confession: I haven’t read a single book from The Sweet Magnolias series by Sherryl Woods, but when I saw the cover of The Sweet Magnolias Cookbook, it immediately brought summer in the South to my mind.

The beautiful cover image showcases two recipes from the book: Classic Cream Scones and Peach Cobbler Jam. Not only was I taken with the idea of both of these recipes (especially served together), but I was smitten with the peaceful picture it painted. I welcomed the thought of slowing down, southern-style, on a gorgeous summer day to enjoy a sweet afternoon treat. Read my notes below to see what I thought of these recipes.

Classic Cream Scones & Peach Cobbler Jam

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Classic Cream Scones & Peach Cobbler Jam

Yield: 24 petite scones and 9 (1/2-pint) jars of jam

Prep Time: 45 min

Cook Time: 35 min


Classic Cream Scones:
2 cups all-purpose flour
1/2 cup granulated white sugar
1 tablespoon baking powder
1 teaspoon salt
1/2 cup cold butter, cut into cubes
1 cup heavy whipping cream
1 teaspoon pure vanilla extract
1/2 teaspoon pure almond extract
Egg wash (1 beaten egg + 2 tablespoons water)
Coarse sugar

Peach Cobbler Jam:
9 (1/2-pint) canning jars, lids, and screw-on bands
7 1/2 cups granulated white sugar
4 cups coarsely chopped peaches and their juices
1/4 cup freshly squeezed lemon juice
2 tablespoons freshly grated ginger
1 tablespoon butter
1 teaspoon ground cinnamon
1/2 teaspoon freshly grated nutmeg
1 (3 oz) pouch liquid fruit pectin


Classic Cream Scones:

1. Preheat oven to 425F.
2. In a food processor fitted with the chopping blade, combine the first 4 ingredients.
3. Add the butter and pulse until butter is the size of small peas. (Alternatively, cut the butter into dry ingredients using a handheld pastry blender or a fork.)
4. Transfer the flour mixture to a large mixing bowl and make a well in the center.
5. In a small bowl, combine the whipping cream and extracts. Pour into well and stir just until dough clings together.
6. Transfer the dough to a floured work surface and roll out to 1/2-inch thickness.
7. Using a 2-inch round cutter, cut out the dough. Place the scones on a parchment-lined baking sheet 1-inch apart. Brush the tops with egg wash and sprinkle with coarse sugar.
8. Bake until the tops are golden, about 10 to 12 minutes.
9. Remove from oven and transfer to a cooling rack.
10. Serve warm with Peach Cobbler Jam.

Peach Cobbler Jam:

1. Sterilize the jars, lids, and screw-on bands in boiling water for at least 5 minutes. Drain well just before filling jars with prepared preserves.
2. In a large saucepan, combine everything but the pectin. Bring to a boil over medium heat, stirring often to keep from scorching.
3. When you reach a rolling boil (one that you can’t stir down), add the pectin all at once and stir well. Return to a boil, and boil exactly 1 minute while stirring constantly. Remove from heat.
4. Pour into hot, sterilized jars. Wipe rims of jars clean. Secure lids with screw-on bands.
5. Place jars of preserves in a boiling water bath for 10 minutes.
6. Carefully remove from water bath, and let stand at room temperature to cool.
7. A couple of hours later, check to be certain all jars vacuum sealed. Leave undisturbed. It may take up to 2 weeks for the gel to completely set. Store at room temperature up to 1 year.
8. If you have a jar that didn’t vacuum seal, refrigerate and use within 1 to 2 weeks.


• As always with baking, I recommend measuring flour by weight and not volume; note that 1 cup of all-purpose flour weighs 4 1/4 ounces/120 grams.
• Instead of making 24 petite scones as the recipe says, I prefer to make 8 to 10 classic-sized scones. To make the scones classic-sized, turn the dough out onto a lightly floured surface. Roll or press the dough out to a circle about 7 to 8 inches in diameter and about 1 inch thick. Use a floured 2 1/2 inch round cookie cutter to stamp out the scones, then gather up the dough scraps and repeat as necessary (you should get about 8 to 10 scones). Place the scones on a parchment-lined baking sheet about 2 inches apart. Brush the tops with egg wash and sprinkle with coarse sugar. Bake at 450F until puffed and light golden brown on top and bottom, about 14 to 16 minutes.
• As written, the scone recipe didn’t work for me. Read The Results below to see what changes I had to make to get the recipe to work.

The Sweet Magnolias Cookbook, Harlequin, Copyright 2012

The results:

I was pretty disappointed because as written, the scone recipe didn’t work for me. After baking I didn’t end up with scones – they were more like puffy scone-cookies. I found that the dough was too wet for scone dough, and with a full 1/2 cup of butter they were a bit too oily. Additionally, with 1/2 cup sugar I thought they were too sweet to be called classic scones. I re-worked the recipe and here are the final changes I made to make this recipe work for me (note that this is the version in the photograph above): I reduced the granulated sugar to 1/4 cup; reduced the butter to 6 tablespoons; reduced the salt to 1/2 teaspoon (because of the reduced sugar); started with 3/4 cup heavy whipping cream and added more slowly as needed instead of using a full 1 cup all at once. I tested this recipe with these alterations twice to make sure it worked; both times, it yielded fantastic scones. As for the jam recipe, it worked perfect as written, without any alterations; don’t be tempted to alter the spice amounts – it really is fantastic!

Did this recipe deserve the cover spotlight?

If the scone recipe had worked as written, I would say it definitely deserved the cover along with the jam. The jam was absolutely killer and deserved the cover spot either way.

Lori is the founder of She's a professional recipe developer and food writer, and she's the author of The Recipe Girl Cookbook (Houghton Mifflin Harcourt: April 2013). Beyond food, Lori enjoys traveling, being outdoors, running, and maybe even singing a little karaoke. The mountains near Lake Tahoe are home for Lori and her husband of 18 years. They have an 12 year-old son who blogs at

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7 Responses to “Classic Cream Scones & Peach Cobbler Jam”

  1. 1

    Joanne — July 29, 2013 @ 6:02 am

    I’ve never had the pleasure of experiencing summer in the south but if it is anything like what you’ve described (and if it involves these peach cobbler jam shortcakes) then I NEED to go!

  2. 2

    Tieghan — July 29, 2013 @ 7:20 am

    Whoa! These are gorgeous and sound delicious! The perfect southern treat!

  3. 3

    Maureen | Orgasmic Chef — July 29, 2013 @ 8:42 pm

    I’m glad the jam recipe was gorgeous because I love my own scone recipe. :) Can’t wait for peach season down here.

  4. 4

    Ash- foodfashionparty — July 30, 2013 @ 9:23 am

    Congrats again!! The recipe sound interesting and Love the scones.

  5. 5

    Lindsey Johnson — July 30, 2013 @ 7:05 pm

    I love the honest review of the recipe, Faith! I’m going to make these and the jam for my family this week. Peaches have finally come into season where we live. Yay! The picture is gorgeous!

  6. 6

    Sandie — September 4, 2013 @ 8:58 pm

    Coarsely chopped peaches? Do you peel them first? I’m assuming yes. I can’t WAIT to try this recipe.

    • Faith Gorsky replied: — September 4th, 2013 @ 11:49 pm

      Sandie, Since the recipe didn’t say to peel the peaches, I just left the skin on. This jam is incredible – I hope you enjoy it if you make it!

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