I find it funny that when I now read “scones,” I hear “scahns” instead hearing it with the long “o.”
There’s not really a point to that statement.
Anyway, I love scones & jam, especially when the weather calls for curling up with a good book and a cup of tea, and if I do say so myself, I make them quite well.
However, I don’t consider my scones complete without homemade jam, because everything just tastes better when it’s homemade. SO! Here they are, my recipes for scones & jam.
Keep in mind that if you’d like to enjoy them together, you’ll want to make the jam the night before you make the scones.
-3 1/2 cups Whole Grain Flour (although all-purpose flour makes for a more dense scone)
-2 tbsp Baking Powder
-1 tsp Salt
-5 tbsp Sugar
-4 tbsp Butter
-1 cup Milk
-1 tsp Vanilla Extract
1. Preheat oven to 400 degrees.
2. Whip butter and vanilla together until they’re soft.
3. Mix & sift dry ingredients.
4. Mix whipped butter & dry ingredients together until they are a grainy meal.
5. Beat in egg, then slowly mix in milk. Fare warning, this will be VERY thick and sticky (and it’s supposed to be). I’d strongly advise avoiding using your hand mixer. Consider this a very good bicep workout.
6. Divide it out into either 6 large lumps or 12 small lumps and place on either a greased baking sheet or on parchment paper. It may not look smooth and perfect like the ones you may be used to, and that means you’re doing it right. If you want to get fancy with it, sprinkle a little turbinado sugar on top of each one.
7. Bake for about 15 minutes, or until the tops are golden-brown. Take them off the sheet as soon as they’re finished and let them cool on a rack for about 5-10 minutes.
Now much like my quiche recipe, this is a template recipe that you can flavor however you’d like to. If you choose to add wet ingredients to your scones (like fresh berries), reduce the amount of milk you mix in. If you flavor with dry ingredients, you don’t necessarily need to adjust too much, just as long as your batter is sticky and holds together. And always taste your batter to make sure you’re happy with it before it goes in the oven.
-2 cups Fresh Strawberries, chopped into quarters (or any other berry you’d like to use)
-1/4 cup Sugar or Splenda, or 2 tbsp Stevia. You can use honey or agave nectar, but your preserves will be quite a bit more tart, so add either of those to taste.
-1/2 tbsp Vanilla Extract (and that’s my secret ingredient, so do enjoy)
1. Add all ingredients to a saute pan. Bring to a boil over medium heat and keep stirring until it’s reduced to the point that most of the liquid has evaporated. It should take about 15-20 minutes to achieve the consistency that you want. You can also mash it up as you go if you don’t like your preserves as chunky. Remember to keep stirring, because otherwise, it will burn. And that’s gross.
2. Pour your preserves into either a Pyrex measuring cup or if you’re confident in the heat resistance of the jar(s) you’re using, pour directly into it/them. Pop it in the fridge and let it sit for the night.
Simple as that! Preserves make great hostess or holiday gifts, too, if you’re really pressed for ideas. Just include the recipe on a cute little card with a bow tied around the neck of the jar.