Love these scones. They held a nice flavor through the baking process. I used my mixed berry jam which is a jam I make every year around Christmas time. You can use any jam but, raspberries in my mixed berry jam really lent a lot to the end result. Enjoy! Diane
Homemade Mixed Berry Jam Scones makes 16 scones Ingredients Scones: 1/2 Cup Mixed Berry Jam (my Christmas Jam) 2 cups all-purpose flour, plus more if needed 2 Tablespoons sugar 2 teaspoons baking powder 1/4 teaspoon salt 1 egg 6 Tablespoons unsalted butter 2/3 cup milk Topping: 1 egg, whisked for egg wash 3 Tablespoons demerara sugar Directions Preheat oven to 400 F degrees.
Kitchen Tip: The butter in scones needs to be super COLD. IF you've handled your dough too much, you will want to set your scones in the freezer for at least 15 minutes before baking. In the Winter, its cold enough here that can I set my baking tray, covered in saran, outside on our patio table to chill before baking.
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I want to thank The Washington State Fruit Commission for sending me such fabulous fruits as part of my 2018 Canbassadorship! I hope you enjoy this jam as much as I enjoyed creating it. The cherries from Northwest Cherries were exceptional this year! Truly a treat to create with... Enjoy! ~Diane
Diane's Cherry Berry Jam Ingredients: 2 Cups Whole Cherries, cleaned & pitted 1-1/2 Cups Sliced Strawberries 1-1/4 Cups Blueberries; I used a pint of my canned blueberries 3/4 Cup Honey 1-1/2 Cups Sugar; divided 1/2 teaspoon vanilla bean paste 1/2 large lemon; the zest and juice 1/8 teaspoon butter; to prevent foaming 1/2 box SureJell Low Sugar Pectin (pink box) Directions: Place all your sliced fruit in a large bowl, add 1/4 cup of sugar, toss to coat, cover and set in fridge overnight. This will macerate the fruit (this releases the juices and deepens the fruit flavor in finished product) Take Macerated fruit, and all the juices in bowl and scrape into a large jam pot. Cook down 15 minutes on medium (keep an eye on it and stir to prevent scorching) Add in 1 cup of sugar, the honey, vanilla bean paste, lemon juice with zest. Stir and cook down the entire mixture another 20-35 minutes (it should start to thicken as it cooks down) Add in butter (helps lessen foaming), then use an immersion blender (or mash with a potato masher) and break up large chunks of fruit until you get the consistency of jam you prefer **do not liquefy the mixture. Take your pectin and the remaining 1/4 cup of sugar and stir together in a small bowl. Raise the heat on your jam mixture to High. Add in the sugar/pectin mix and stir/whisk constantly until you are at a boil that cannot be stirred away - boil hard for one minute. I look for a 'craggy skin' to start to form around the edges of the pot/mixture...indicating gel stage has been released. Remove pot from heat, do freezer plate test to ensure gel stage has been reached, and prepare to jar jam for processing. Waterbath or Steam Can at 1/4" head-space for 10 minutes, adjusting for your altitude. Remove to a draft free area and let sit undisturbed for 12-24 hours. Wash & Label Jars. Store in Pantry up to One Year. Once opened, this lower sugar jam can be refrigerated up to 3 weeks. Makes approximately 5 half pints I created a new fruit butter that could double as a side on my Holiday table, a great fruit butter that is easily converted to a sauce for basting onto grilled foods too! Serve with turkey or even on leftover turkey sandwiches at the Holidays - YUM! ~Enjoy! Diane
Cranberry/Blueberry Fruit Butter 3 Fuji Apples, sliced thin - peels left on 1 (12 oz bag) Fresh Cranberries 1 cup apple juice 1 (pint) Blueberries (I used my home-canned ones in blueberry juice) 1/4 cup fresh orange juice 1 tsp vanilla bean paste or extract 3 cups sugar ____________ 2 tsp cinnamon * * 3 Tbs sweet cocoa * * Cook down the apples and cranberries in a large stock pot at a high heat in the apple juice for a good 10 minutes, add in all the remaining ingredients except for the cinnamon and cocoa powder. Let this cook down and thicken for a good 30-45 minutes, Use an immersion blender to blend your fruit butter smooth. Taste test at this point, if you like your sauce on the tart side then its ready for canning. **If you want to tone down the tart taste just a bit more, add in the cinnamon and coca powder. Waterbath can half-pints for 10 minutes or according to your altitude. Yield: Approx 5 half-pints/fruit butters have a shelf life of about 6 months in pantry. Recipe and Photos by: Diane Baker for Canning and Cooking at Home Preserve the harvest. Blueberries are very easy to "save until needed" by waterbath canning them in your choice of liquid. I canned up 6 pints in blueberry juice. I will use these later to turn into pie fillings, jams, smoothies, syrup, galettes, and baked goods - the use it endless and mighty tasty! Plus, I couldn't pass up the deal I found on organic farm to table blueberries. ~Enjoy! Diane NCHFP Directions: Berries - WholeBlackberries, blueberries, currants, dewberries, elderberries, gooseberries, huckleberries, loganberries, mulberries, raspberries. Quantity: An average of 12 pounds is needed per canner load of 7 quarts; an average of 8 pounds is needed per canner load of 9 pints. A 24-quart crate weighs 36 pounds and yields 18 to 24 quarts - an average of 1¾ pounds per quart. Quality: Choose ripe, sweet berries with uniform color. Please read Using Pressure Canners and Using Boiling Water Canners before beginning. If this is your first time canning, it is recommended that you read Principles of Home Canning. Procedure: Wash 1 or 2 quarts of berries at a time. Drain, cap, and stem if necessary. For gooseberries, snip off heads and tails with scissors. Prepare and boil preferred syrup , if desired. Add ½ cup syrup, juice, or water to each clean jar. Hot pack – For blueberries, currants, elderberries, gooseberries, and huckleberries. Heat berries in boiling water for 30 seconds and drain. Fill jars and cover with hot juice, leaving ½-inch headspace. Raw pack – Fill jars with any of the raw berries, shaking down gently while filling. Cover with hot syrup, juice, or water, leaving ½-inch headspace. Adjust lids and process. Please visit link for your preferred methods of canning (these can be either waterbath canned or pressure canned) http://nchfp.uga.edu/how/can_02/berries_whole.html Photos by: Diane Baker for Canning and Cooking at Home Methods by: NCHFP Mini Blueberry Galettes Ingredients: one small 6oz-8oz carton of fresh blueberries (I can fresh blueberries in 100% blueberry juice into pints and use in this too) 1/4 cup white sugar 1/8 tsp dried orange peel 1/2 tsp orange extract 1 Tbs maple syrup 1 sheet of phyllo - makes 4 minis *powder sugar or white chocolate chips, optional mini galettes - you can double the entire recipe and get 8 galettes Directions: Lay out your phyllo dough onto a baking sheet covered with parchment paper (this will help cleanup later, because blueberries have a tendency to ooze) Cut the large square of phyllo dough into 4 individual squares. Combine the blueberries and sugar in a bowl, making sure to coat all the berries with the sugar as you stir, add in the remaining ingredients and mix well. Place two to three heaping tablespoons of blueberries into the center of each square of dough. Working in a circular motion, bring up edges of dough around blueberries to form a circle, making sure to pinch any side seams together, do this with each galette and then fill with any of the remaining berries. Brush the exposed crust/dough lightly with milk and sprinkle with baking sugar or more regular sugar. Bake at 475 for the first 8 minutes - then lower oven to 375 and bake 12 more minutes or until crust is golden brown (juice may ooze onto baking sheet - that's fine and normal *you can add a tablespoon of cornstarch to your blueberry mix which can help firm up the juices that will be created when baking, I did not use a thickener) Remove from oven and carefully move to serving plate. Serve Warm. You can serve warm galettes with: Top with fresh whipped cream or Sprinkle with white chocolate chips or Sift some powdered sugar over the tops... Recipe and Photos by: Diane Baker for Canning and Cooking at Home |