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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Super easy cookie recipe - and as a bonus uses your homemade jam if preferred. I used my peach jam and cherry jam for this batch of thumbprints. Enjoy! Diane
Ingredients: 2 Cups all purpose flour *I prefer King Arthur 1/2 teaspoon baking powder 1/2 teaspoon salt 1 Cup butter, room temperature 1/4 Cup white granulated sugar 1/2 Cup brown sugar, packed 1 large egg 1 teaspoon vanilla extract *I prefer Rodelle 1 Cup prepared jam Directions: Preheat oven to 350F. Cream the butter and sugars together on high in the bowl of a stand mixer until light and fluffy (2-3 minutes.) Lower mixer speed and beat in all the remaining ingredients leaving the flour to add in last until well mixed. Line baking sheets with parchment paper and roll dough into small 1.5" balls, placing about 2" apart on baking sheet. Using your thumb, depress each ball so that it makes a small "well" for the jam to set in. Fill each indentation with the jam of your choice. Bake cookies 13-15 minutes or until bottom edges are slightly browned. Let cool on baking sheets for at least 5 minutes before carefully removing to cooling racks. Cookies can be stored up to one week in an air tight container. Small batch jams yield greater results - try my Strawberry Pineapple Jam. This jam is lower in sugar then most traditional Jams. It's such a great treat. We love this not only as a topping on toast but, I use as an addition to buttercream frostings, a filling to layer cakes, thumbprint cookie filling, swirled into your morning smoothie, homemade ice-cream or oatmeal... even to top off cottage cheese.
Enjoy! Diane Diane's Strawberry Pineapple Jam Ingredients: Jam: 2 pounds fresh strawberries; cleaned & sliced 1 can (20 ounce can) pineapple chunks 3 1/2 cups *sugar (you can replace up to half of this sugar with honey) Pectin Mix In: 2 Tbs lower sugar pectin - pink box 2 Tbs sugar *gets mixed with pectin Directions:
Yield: on average 46 ounces (5-6 half pints) Recipe & Photos by: Diane Baker for Canning and Cooking at Home When is a jam not a jam? when its Balsamic Sweet Onion Jam. This doesn't contain pectin (you could add some if you want it super firm/jelled.) This thickens up as you cook it down into a wonderful balsamic, sweet, onion, condiment! Use it on different meats; beef, pork and stirred into savory dishes like pot roast as its cooking, sausage and noodles as part of the sauce - I'm thinking pairing with cheese on a cheeseboard would be great too! ...the uses are endless. I had watched Heather over at "The Kneady Homesteader" (view her video here) make and can some of this up and I thought I'd give it a try - the taste is amazing! I'm sure I'll be making lots of this in the future too!! Enjoy! Diane
Balsamic Sweet Onion Jam Ingredients: 8-10 large onions; a mix of Vidalia and Spanish 3 cups packed light brown sugar 2 1/4 cups balsamic vinegar 1 1/2 tsp sea salt 1 Tablespoon butter Directions: Yield: 7 half pints Chop your all your onions. Cook the onions down in a large pot over medium-high heat in the butter for 45 minutes, until they start to caramelize. Make sure to keep stirring so onions don't scorch. Add in the brown sugar and balsamic vinegar and continue cooking down. Add in the sea salt. Cook down the mixture another 15-20 minutes *until it reaches the thickness you prefer. Prepare your waterbath or steam canner, and jars. Fill jars to 1/4" headspace and process 15 minutes *or according to your altitude. Recipe from: The Kneady Homesteader Kitchen Note: Ball does make their own version of this jam using bay leaf, pepper, maple syrup and apple juice in their "The All New Ball Book of Canning" simply called "Balsamic-Onion Jam." I'll be giving their recipe a try next time I have some onions to process. You have to try this cherry jam! It's amazingly simple to pull together.
If you prefer cherry fruit butter, cook down the mixture to a thicker (but, loose) consistency leaving out the pectin. Fruit butter can be used in a variety of ways (think cake filling, ice cream additions, oatmeal toppings - you get the idea.) I like using a small amount of pectin so that I get a gel but, not a super hard gel, I get a firm but, spreadable jam consistency. These cherries from Northwest Cherries are superb in flavor and really make this jam something you want to sit down and eat with a spoon straight from the jar!! I want to thank Northwest Cherries and The Washington State Fruit Commission for sending me such fabulous fruits as part of my 2019 Canbassadorship! Enjoy! Diane Cherry Almond Jam *small batch jam Ingredients: 1 quart chopped pitted sweet cherries 1/2 box SureJell Low Sugar Pectin (pink box) 2-4 Tablespoons almond liqueur *optional 1 teaspoon Rodelle Almond Extract 3 cups sugar, divided Directions: Place all your chopped 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 2 & 1/2 cups of the sugar. Stir and cook down the entire mixture another 20-35 minutes (it should start to thicken as it cooks down) Add in 1/8 tsp butter, if needed. (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. |