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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Ok, I wanted to make these cookies but, they always seemed daunting to make. I read various recipes and always came back to comparing them to my Mom's butter cut-out cookies... I know traditional Austrian Linzer cookies are made using almond flour. I didn't have almonds in the house but, I know how excellent Rodelle Almond Extract is that I decided to bake my version using their extract added to my Mom's cookie recipe. I also don't have any fancy Linzer cookie cutters but, I have a snowflake set that I was able to use and I like the way they turned out. These cutters made a larger sized cookie then the traditional Linzer. Using my homemade raspberry jam, I am really happy with how these turned out. Enjoy! Diane
Snowflake Linzer Cookies 1 Cup butter 1 Cup sugar 1 egg 1 egg yolk 3 Cups flour 1/2 teaspoon salt 1 teaspoon grated lemon rind 1/2 teaspoon almond extract 1/2 Cup raspberry jam Cream butter and sugar until light. Blend in Lemon rind, almond extract, 1 whole egg and egg yolk only from a second egg. Sift flour and salt, and gradually work into butter mixture. As dough stiffens, work flour in with hands. Wrap dough in wax paper and chill for several hours. Make sure to keep track of how many whole bottoms you have and how may cut out tops so that you have an even amount. Roll dough out 1/4" thick. Bake 375 for 8 mins but, keep an eye on them - thinner cookies will cook faster and could burn easily. Let the cookies cool, sprinkle cut out tops with powdered sugar, add a bit of raspberry jam to the center of the lower bottoms, then sandwich the two together. Filling: raspberry jam Topping: powdered sugar I still prefer making jams in small batches, and today I made a small batch of homemade raspberry jam so that I can bake up some Linzer cookies tomorrow (the jam is a filling for the cookies.) This is a very easy recipe - I hope you give it a try. ~Enjoy, Diane
Small Batch Raspberry Jam Ingredients: 3 cups fresh raspberries 1 cup sugar *divided 1/2 cup local honey 1 Tablespoon lower sugar pectin (I prefer Sure Jel in the Pink Box) 2 teaspoons fresh lemon juice 1/8 teaspoon butter Directions: Add 1/2 cup of sugar to the berries in a bowl, cover and let macerate in your refrigerator overnight. Add all fruit and its juices to a jam pot the next morning. Warm on low, adding in honey and final 1/2 cup sugar until dissolved, mash the berries when soft. Add in lemon and pectin and bring to a hard boil for 1 minute. You can add 1/8 tsp butter to prevent foaming. Once gel stage is reached, spoon jam into clean jars, to 1/4” headspace and process in a boiling waterbath or steam canner 10 mins or according to your altitude. Let jars cool in a draft free area for 24 hours, check seals, wash, label and store. Kitchen Note: You can take an extra step and pass the jam thru a fine sieve to remove seeds if preferred before jarring the jam and processing. Makes 2 half pints *this recipe can easily be tripled Triple Berry Jam *No Sugar Ingredients: 2 Cups Strawberries (1 cup crushed) 2 Cups Raspberries (1 cup crushed) 2 Cups Blackberries (1 cup crushed) 3/4 Cup Water 1 Packet Sure Jell Premium Fruit Pectin for No Sugar recipes (pink box) 1/2 Cup Splenda No Calorie Sweetener 1 teaspoon vanilla bean paste, optional
Recipe Note: For a sweeter jam with a firmer set, You can substitute in either, one thawed from frozen can (12oz); apple juice concentrate or white grape juice concentrate in place of the 3/4 cup water. The substitution makes about 4 half pints and does add in sugars from those concentrates. Recipe Adapted from: Kraft Photos by: Diane Baker for Canning and Cooking at Home This is my first time making this bread as I had some fresh raspberries to put to good use. I am surprised at the nice rise of the bread considering I am at altitude. This recipe does make one loaf. I doubled the batch with no problem. The berries are fresh but, tart and the nutella drizzle is the perfect offset to complete the flavors - they work so well together. My husband requested nutella drizzled right onto his slice (a great idea too) Enjoy! Diane Raspberry Bread with Nutella Drizzle Ingredients: 2 cups all purpose flour, plus 2 Tablespoons 1/2 cup sugar 2 1/2 teaspoons baking powder 1/2 teaspoon salt 1/2 cup sour cream 1/2 cup milk 1/2 cup vegetable oil 2 large eggs 6 ounces raspberries 1/3 cup Nutella *optional Directions: Preheat oven to 350 degrees F. Grease a loaf pan with baking spray. Mix 2 cups of flour, 1/2 cup sugar, baking powder, and salt in one bowl. In a separate bowl combine the sour cream, milk, vegetable oil and eggs. Add the wet ingredients to the dry ingredients. Mix until just combined. Gently toss 2 Tablespoons of flour with the berries. Add them to the batter. Pour the batter into the prepared pan. Bake for 55-60 minutes. This recipe makes one loaf. You can double the recipe and make two loaves as well... *If desired, before serving, microwave 1/3 cup Nutella in 15-second increments, stirring in between, until melty. Spoon into a small plastic bag, snip off the corner, and drizzle over bread before serving. Recipe partially adapted from Southern Living December 2003 by: Baker's House Photos by: Diane Baker for Canning and Cooking at Home. |