Almond and Rose Petal Thumbprint Scones

Almond and Rose Petal Thumbprint Scones | butter and briocheAlmond and Rose Petal Thumbprint Scones | butter and brioche

“Every true artist is at war with the world.” – Anthony Kiedis 

I have a slight problem. You see, every time I open a new batch of jam (which happens quite often), I feel obliged to make a special baked good to deliver said jam straight to my face. As was the case recently, when I decided to open a newly purchased jar of rose petal jam. Bake, slather, eat then repeat – it’s a little habit I cannot seem to break… and one I wouldn’t want to really.

If I had to choose, I would say that scones are my jam delivery vehicle candidate to date. I cannot seem to escape from their buttery, tender and flaky clutches. They are the perfect blank canvas to which you can build, layer and slather on sweet flavour.

Almond and Rose Petal Thumbprint Scones | butter and brioche

I’ve become quite the scone connoisseur of late too. In recent few weeks, I’ve tested and baked up what feels like hundreds, of sweet and savoury scones.  I’ve methodically measured, mixed and cut dough so many times – that it has become like my new rhythm, a familiar feeling and process that I just know. I’ve become strong, fast and efficient in the scone baking process and quickly have learnt how to differentiate between good scones…and very bad ones.

Almond and Rose Petal Thumbprint Scones | butter and briocheAlmond and Rose Petal Thumbprint Scones | butter and brioche

So when I recently put my new-found scone skill and knowledge to good use and whipped up a batch, they were an instant success. The resulting Almond and Rose Petal Thumbprint Scones were buttery, soft, slightly nutty – and just a little sweet. Perfect and addictive are other suitable words I would use to describe them too.

Almond and Rose Petal Thumbprint Scones | butter and brioche

I opted for a dough base made from a mix of plain flour and almond meal, with a generous amount of butter and buttermilk added in as well. The almond meal really makes all the difference to an otherwise usual scone base. The addition gives such a deliciously soft, toasty and nutty rich flavour – that I think I will continue to add it into all the scones I bake in the future. I flavoured these thumbprint scones with rose petal jam too – though you could easily use any type of jammy preserve that you have lying around. I imagine that they would be quite delicious drizzled with a bit of white chocolate as well.

Almond and Rose Petal Thumbprint Scones | butter and briocheAlmond and Rose Petal Thumbprint Scones | butter and brioche

Almond and Rose Petal Thumbprint Scones are quite humble looking in appearance and are too simple to make. But don’t be fooled, they are equally as addictive and delicious as any other type of complex baked treat. They are surprisingly hearty, wholesome and light. And are on the verge of being considered a “healthy” enough baked good – that you won’t feel bad for treating yourself and having more than a couple…and I do promise that you won’t be able to refrain yourself either.

I have a current standing love affair with these Almond and Rose Petal Thumbprint Scones. They are my little buttery and crumbly guilty pleasures. For maximum enjoyment eat them fresh and warm straight from the oven on the day they are baked.  I like them best slathered with a little bit of clotted cream and served warm alongside a strong, milky black tea.

Almond and Rose Petal Thumbprint Scones | butter and brioche

Almond and Rose Petal Thumbprint Scones
Serves: 15
  • 2 cups all-purpose flour
  • ½ cup almond meal
  • 1 tbsp. + 1 tsp. baking powder
  • ¼ cup granulated sugar
  • 1 tsp. salt
  • 8.5 ounces / 240 grams unsalted butter, cold and cut into ½ inch / 1.2 cm cubes
  • 6 tbsp. buttermilk, cold
  • 1 ½ tsp. vanilla bean extract
  • ½ cup rose petal jam, or other preserve of choice
  • 2 egg yolks mixed with 1 tbsp. heavy cream, for the egg wash
  • Raw sugar, for sprinkling
  1. Line two to three sheet pans with parchment paper and set them aside.
  2. In a large bowl, combine the flour, almond meal, baking powder, sugar and salt. Throw in the cold cubed butter and toss well to coat. Using your fingertips, begin to rub and work in the butter until mostly pea sized pieces remain. Add the buttermilk and vanilla bean extract and lightly stir to distribute. Then, using your hands, gently bring the mixture together until it is just holding together.
  3. Dump the dough out onto a clean surface. Using the heel of your palm, gently and quickly flatten the dough into a thick mound. Fold it in half, give it a quarter turn then gather it back together in a mound. Repeat this gathering, halving then turning process for a total of three repetitions. The dough should be holding together, but be sure to avoid overworking it, you should still have some flaky flour bits and see some pea-sized bits of butter running through it.
  4. Form the scones by tightly packing 4 to 5 tbsp. of dough into an ice-cream scoop, and then transfer to the prepared sheet pans – leaving plenty of breathing room.
  5. Using the back of a teaspoon make a rough indent into the center of the scones then scoop a rough tablespoon of the jam into each indent. Freeze the scones for at least 2 hours before baking, or chill overnight to set the butter solids so that the scones hold their shape.
  6. When ready to bake, pre-heat your oven to 375 F / 190 C. Remove the scones from the fridge or freezer. Brush the rims with the egg wash and sprinkle liberally with raw sugar. Bake from frozen and chilled until cooked through and golden or when they can be easily lifted off the pan, about 25 to 30 minutes.
These are best on the day they are made but keep well, tightly wrapped at room temperature for up to 2 days.



  • Reply Sarah C August 24, 2015 at 8:24 pm

    Thank you so much for stopping by and commenting. Your blog and recipes are a feast for the eyes. I may have to “re-do” some recipes GF style as they look so good.
    All the best,

  • Reply zita fox August 22, 2015 at 11:59 am

    These sound so amazing, I’ve never had rose petal jam before…very intriguing!

  • Reply Christine August 7, 2015 at 12:58 pm

    What a beautiful and delicious recipe. I have never heard of rose petal jam. Can’t wait to find it and try some.

  • Reply Laura (Tutti Dolci) August 6, 2015 at 12:23 am

    I’d love to wake up to a fresh batch of these gorgeous scones!

  • Reply Audrey @ Unconventional Baker August 4, 2015 at 4:26 am

    These look so lovely, Thalia ♥ Oh, the things I’d do with rose petal jam… dreams! 🙂

  • Reply Sarah @Whole and Heavenly Oven August 3, 2015 at 1:01 pm

    These really are the most prettiest scones I’ve ever seen! Can’t get enough of that gorgeous jam filling! Gorgeous photos too, girl!

  • Reply Denise | Sweet Peas & Saffron August 2, 2015 at 8:08 pm

    These look so delicious! Love the sounds of that rose petal jam!

  • Reply swayam August 2, 2015 at 5:48 pm

    what a glorious glorious plate!! And the rose petal jam sounds so so exotic. Love it. Love everyhting about the post Thalia..especially how easy and doable it seems!

  • Reply Aysegul August 2, 2015 at 5:36 pm

    It has been a minute that I came to your beautiful website.. Oh it seems like I missed so much..
    These thumbprint scones are so SO lovely and delicious looking. Well done Thalia!

  • Reply Lorraine @Not Quite Nigella August 2, 2015 at 10:09 am

    What a delicious way to deliver sweet jammy goodness to your mouth Thalia! 😀

  • Reply Amanda | The Chunky Chef August 2, 2015 at 3:37 am

    Your scones look fabulous!! I’ve never had rose petal jam, but it sounds amazing 😀

  • Reply felicia | Dish by Dish July 31, 2015 at 7:29 pm

    Thalia… I’ve never tasted rose petal jam, but it sounds amazing. Haha, I like that you have the habit of making a new baked good with every new jar of jam that you break open! I currently have kumkuat jam in my fridge… and maybe I could some gluten-free rendition of this this weekend!


  • Reply Keri @ Fashionable Foods July 31, 2015 at 6:16 pm

    These thumbprint scones look amazing! I love the sound of rose petal jam! Great photos.

  • Reply Chelsea @chelseasmessyapron July 31, 2015 at 1:00 pm

    These look perfect!! What a beautiful way to mix up a traditional scone and make it so much better!

  • Reply Anu-My Ginger Garlic Kitchen July 31, 2015 at 12:15 pm

    These scone look so delish and inviting! Rose petal jam sounds so intriguing! Incredible idea!

  • Reply July 31, 2015 at 11:00 am

    These looks so sweet and delish, Girl!

  • Reply Lynnette July 31, 2015 at 10:21 am

    These look so delicious! I love making scones and have always loved the simple jam and cream combo! Definitely going to give these a go! I made raspberry and white chocolate scones a few nights ago, it was delicious but nothing pretty to photograph there haha. Funny how certain food looks terrible but tastes amazing. 🙂 Love your blog by the way. Such pretty photos.

  • Reply Bintu @ Recipes From A Pantry July 31, 2015 at 9:50 am

    I want to stop everything and make these right now – cant though as I am off on holiday.

  • Reply Gourmet Getaways July 31, 2015 at 5:14 am

    Scones and jam are meant to be :)…What you’ve done is perfect for high tea! (Did that just rhyme?!)

    Julie & Alesah
    Gourmet Getaways xx

  • Reply Ashlyn | ARCADIAN BOTANICA July 31, 2015 at 5:13 am

    Scones & tea – so comforting!

  • Reply ASHLYN | ARCADIAN BOTANICA July 31, 2015 at 5:09 am

    Adding almond flour is a great tip! Scones and tea – so comforting!

  • Reply Kelly - Life Made Sweeter July 31, 2015 at 2:07 am

    These scones are beautiful, Thalia! I love that you filled them with jam – they sound like the perfect treat with a cup of tea. I definitely wouldn’t mind having a few right now 🙂

  • Reply Taylor July 30, 2015 at 7:28 pm

    Scones and rose petal jam? Sign me up! These are gorgeous!

  • Reply Tanya July 30, 2015 at 4:13 pm

    Sounds like a poem! I like scones very much, I’ve made them huge amounts))) Yours are so delicate and beautiful! I noted this idea, thanks, Thalia!

  • Reply Shashi at RunninSrilankan July 30, 2015 at 2:13 pm

    Haha love that “every time (you) open a new batch of jam (which happens quite often), (you) feel obliged to make a special baked good to deliver said jam straight to (your) face”!!!
    And these are a fine mode of jam delivery to your face! 🙂

  • Reply Arpita@ The Gastronomic Bongth July 30, 2015 at 10:04 am

    These thumbprint scones are so so gorgeous!! I can only imagine how amazingly delicious they taste.. 🙂

  • Reply Manali @ CookWithManali July 30, 2015 at 5:03 am

    Great idea to bake scones to go with the jam Thalia, they look fabulous! 🙂

  • Reply Sara July 30, 2015 at 4:23 am

    Wow, these look incredible. I always have a few jars of open jam in the fridge for my kids’ sandwiches, next time I think I’ll have to make something a little more grown up (like these scones!)

  • Reply Caroline @ Pass the Cocoa July 29, 2015 at 8:01 pm

    I love the process of making scones too–there’s just something so wonderful about working the dough with your hands. These are some of the most elegant scones I’ve seen (:

  • Reply Louise | Cygnet Kitchen July 29, 2015 at 6:49 pm

    These remind me of the thumbprint cookies I made as a child, although I am sure they were nowhere near as light and delicious as these look 😉 x

  • Reply Shanna July 29, 2015 at 6:41 pm

    Mmmmmm Thalia, these look delicious! I spent last weekend doing a whole whack load of canning and one of the items was a strawberry raspberry + balsamic jam – these would be perrrrfect for that! I know what my THIS weekend looks like now – thumbprint scones.

  • Reply Melissa Belanger July 29, 2015 at 2:58 pm

    I love rose flavored things, but WHERE did you get rose jam? I need to get some like now. This is such a lovely flavor combination, and the scones look amazing. I have to make them!

  • Reply Kelley @ Chef Savvy July 29, 2015 at 2:25 pm

    I am the same way! I love thumbprint cookies and every time I see jam I think about making cookies!

  • Reply Mike@TheIronYou July 29, 2015 at 12:41 pm

    These are so creative T. I love that you used the petal rose jam!

  • Reply Bach @ Taste Chronicles July 29, 2015 at 7:38 am

    This looks delicious!

  • Reply Puja @ Indiaphile July 29, 2015 at 4:31 am

    These cookies sound delicious! I absolutely love rose petal jam with almonds.

  • Reply Beau Ciolino July 29, 2015 at 12:36 am

    ROSE PETAL JAM? What?! These look insane. I love the idea of a thumbprint scone. I’ve had thumbprint cookies before, and maybe biscuits (?) but never scones! Yum!

  • Reply Beeta @ Mon Petit Four July 28, 2015 at 11:51 pm

    These scones are beautiful, Thalia!! I am with you on the jam lovin’, especially when there’s a reason to make a delicious scone or cookie to deliver that jam 😉 I actually had never seen anything like this before until your blog post. I saw the picture earlier but didn’t have a chance to comment until now, and in that period inbetween, I went to le pain quotidien and saw a larger version of this on their pastry shelf…I was like Hey! That’s Thalia’s creation this week! ;p I’m so excited you’ve shared the recipe here because I definitely wanted to try my hand at them when I saw them. They’re gorgeous and look positively scrumptious!

  • Reply Lily @Gastro Senses July 28, 2015 at 9:41 pm

    Mmm these look perfectly dangerous! I couldn’t figure out what I was craving last night with a cup of tea. Now I know!

  • Reply Monique July 28, 2015 at 5:30 pm

    I made these today and they are so good.
    I used my strawberry rose petal jam here unfortunately today.
    But they are fantastic.
    Thank you.
    My husband said..:”Ne perds pas la recette:)”

  • Reply Sam @ SugarSpunRun July 28, 2015 at 1:50 pm

    Mmm, I can only imagine how amazing these must taste. What a wonderful recipe 🙂

  • Reply Dasha July 28, 2015 at 7:26 am

    Those look out of this world! Absolutely beautiful!

  • Reply Sabrina July 27, 2015 at 7:58 pm

    Beautiful!! Nice flavor combo!

  • Reply Theodora Nan July 27, 2015 at 7:11 pm

    These probably are the most appetising scones ever. Delicious as always. 🙂

  • Reply Rachelle @ Beer Girl Cooks July 27, 2015 at 2:38 pm

    These scones are beautiful even if they are humble, Thalia!

  • Reply Anne July 27, 2015 at 1:40 pm

    This looks amazing Thalia!

  • Reply Steve July 27, 2015 at 8:06 am

    The scones look absolutely delicious. I have never tasted Rose petal jam. So poetic, I love the idea.

  • Reply Courtney | Fork to Belly July 27, 2015 at 7:06 am

    Hey there, lady! These look heavenly. It’s like eating a cookie and scone at the same time!

  • Reply Laura | Lau Sunday cooks July 27, 2015 at 5:49 am

    Can you develop a Paleo scones recipe Thalia?! I’d love you even more ! 😉
    They look absolutely beautiful btw!

  • Reply George in Quito July 27, 2015 at 2:56 am

    This is a killer recipe. I have one for an almond thumbprint cookie that I use jam with. Now I’m playing with yours. Thanks for this!

  • Reply Chrissy July 27, 2015 at 2:22 am

    I have a jam problem as well. Perhaps a support group is in order? Anyway, love the idea of these scones, and the almond meal addition. Excellent, excellent.

  • Reply Christina @ Bake with Christina July 27, 2015 at 1:58 am

    Those scones look SO beautiful, and I’m sure they taste heavenly! Pinned 🙂

  • Reply Medha @ Whisk & Shout July 27, 2015 at 12:57 am

    Thumbprint scones sound positively heavenly! Love this idea! 🙂

  • Reply Mary Ann | the beach house kitchen July 27, 2015 at 12:32 am

    These scones sound wonderful Thalia! You are a girl after my own heart! At any given time I have about 4-5 jars of jam in my refrigerator too!

  • Reply Kathryn @ The Scratch Artist July 27, 2015 at 12:17 am

    “Bake, slather, eat then repeat” thats all I want from life! These look great!

  • Reply Dini @ The Flavor Bender July 26, 2015 at 11:13 pm

    I have been on a huge Scone binge and NEVER thought of doing this!! Genius!

  • Reply Traci | Vanilla And Bean July 26, 2015 at 11:10 pm

    I agree, Thalia. If I had to choose a vehicle to deliver luscious sweet jam, it would have to be a scone or biscuit! Yes on the buttermilk and cream, but I’ve not tried almond meal in the dough – a lovely addition for sure! This is pure comfort and something I’ve not made for far too long. Thank you for your inspiration my dear. Lovely post!

  • Reply Michelle @ Hummingbird High July 26, 2015 at 10:19 pm

    These look so delicious!

  • Reply Abby July 26, 2015 at 9:41 pm

    These scones look wonderful, Thalia!

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