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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Remember me canning whole strawberries? It was time to put some to good use. One of the reason I can whole fruits is to extend their use into the Winter months but, Summer calls for Homemade Ice Cream!! What better way to flavor my homemade ice creams then with home canned fruits! Enjoy! Diane Homemade Strawberry Ice Cream *using electric ice cream maker Ingredients:
Process:
How To Can Whole Strawberries: https://www.canningandcookingathome.com/dianes-blog/canning-whole-strawberries Preserve strawberries now for the future. Great for baking, ice cream making, desserts, jamming, salad dressings and syrups (think pancakes.) Some do not like the way whole strawberries can up as they can lose their color. I do add 1/2 tsp citric acid to each quart jar to help preserve color and quality. I plan on using these quarts for future jamming, pie filling and ice cream mix ins. Hope you enjoy! Diane
Ingredients: Strawberries White Granulated Sugar Water Directions:
Recipe adapted from: Bernardin Canning Canada 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 Strawberry French Toast Bake
Ingredients: 3-4 slices of challah, sliced (regular or thick, depending on preference) 2 cups freshly sliced strawberries; cleaned, stemmed, cut 4 eggs, beaten 1 1/2 cups milk 1 1/2 Tbs brown sugar ** 1 teaspoon Rodelle Vanilla - bean paste, or extract 1/2 teaspoon cinnamon ** dash of nutmeg 1-2 Tbs butter, cubed Maple Syrup * Directions: Preheat oven to 375F. Grease a small baking dish with butter or baking spray (I like Pam with Flour Baking Spray), then fill with the slices of challah spread in one layer. Fill in all the spaces with torn pieces of bread if necessary. Tuck strawberry slices all around the bread in dish. Mix together the eggs, milk, brown sugar, vanilla, cinnamon and nutmeg - pour over the challah & strawberries. Let prepared dish sit on your counter for at least 10 mins for bread to absorb egg mixture. **add a sprinkle of brown sugar and cinnamon over the top if preferred. Dot top with cubed butter pieces. Bake for 30 minutes until the eggs are set - * Spoon a bit of maple syrup over the hot french toast bake the last 5 mins. of cooking time if preferred. Serve warm with butter and maple syrup on the side. Suggestions: Sprinkle with confectioner's sugar before serving. Recipe & Photos by: Diane Baker for Canning and Cooking at Home recipe can be doubled. |