Strawberry Jam Scones

Strawberry jam making was supposed to happen yesterday.

It didn’t.

Strawberry jam scones

Little woke up all kinds of sick so the day was spent mostly on the couch. We watched lots of TV. Which he never watches TV. By 4 in the afternoon I was going stir crazy and he was thankfully on the mend.

There were lots of cuddles. It was pretty sweet. But he was ouchy and not feeling well and that was sad.

Today the toddler is back in full force. A little bit crankier version of his usual self but himself nonetheless.

Strawberry jam scones

That leaves jam making for next weekend. Not just jam making but strawberry picking too. I can’t wait.

However I still have some of last season’s jam to use up. Last week I make strawberry blondies and this weekend I put more the jam to use in some frosting (coming later this week) and these delicious scones.

These scones would be delicious with any kind of jam. I bet you could even make a simple compote with fresh fruit and use that. I have taken this exact same basic scone recipe and just kneaded in berries. Any berry will do.

Strawberry jam scones

To boot these scones are just pretty. Cut them up smaller before baking to serve at a tea with your best friends. Or keep them big for a brunch. Either way yum.

One year ago today: Strawberry cupcakes, Blueberry Muffins

Strawberry Scones (makes 8)
Adapted from Simply Scones cookbook

2 cups all purpose flour
1/4 cup granulated sugar
2  tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
6 tablespoons cup cold unsalted butter
2/3 cup buttermilk
1 teaspoon vanilla
1/4 cup strawberry jam (or any jam)

Preheat oven to 400F. Line a baking sheet with parchment and set aside. In a large bowl combine flour, sugar, baking powder, baking soda and salt. Using a pastry blender or two knives cut the cold butter in till the mixture resembles coarse crumbs. Stir in the buttermilk and vanilla till just combined. Dump the mixture out on to the floured counter and kneed briefly to bring it all together. Pat in to a 8-10 inch wide circle and cut in to eights. Transfer to the baking sheet. Make a slit on the top of each scone and place a spoonful of jam in the slit.  Bake for 15 to 17 minutes. They will brown slightly. Remove from the baking sheet to a wire rack and allow to cool completely.

Strawberry jam scones

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