Walnut Strawberry Jam Scones

Walnut Strawberry Jam Scones

StreuselRemember the other cookbook I told you I got for my birthday a couple of months ago?  Well, I couldn’t forget to tell you about it because it is so beautiful!  Just like The Four & Twenty Blackbirds Pie Book, it is filled with mouth-watering recipes and equally tempting pictures!!  This delightful cookbook is Huckleberry.

I had a jar of Strawberry Vanilla Jam that a dear friend made me with the strawberries from her garden and as soon as I saw the Walnut Jam Scones I knew this jam was destined for this recipe.  Of course I adapted it, mostly because the recipe called for me to freeze the scones for 2 hours before baking and I didn’t want scones two hours later.  As with any baked good, I wanted them now.

The ground walnuts and cornmeal in the flour mixture gives this scone a crunch and heartiness that with the Strawberry Vanilla Jam is a really tasty combination.    Since I used butter flavored Crisco instead of butter, the feel of this scone was more pastry than scone and was really quite decadent tasting.


Walnut Strawberry Jam Scones

makes nine 4 inch wide scones



1 3/4 c. all-purpose flour

3 T. cornmeal

1 T. baking powder

1/2 c. finely chopped walnuts

1 T. sugar

1 t. Himalayan sea salt

1 c. butter flavored Crisco

6 T. cold whole milk

about 3/4 c. Strawberry Vanilla Jam (or other berry jam)


Walnut Jam Scones

In the bowl of a stand mixer (with the paddle attached), combine the flour, cornmeal, baking powder, walnuts, sugar and salt.  Stir several slow turns to combine the dry ingredients.  Cut in 1 inch chunks of the shortening and mix slowly just until they are about the size of a quarter.   Slowly add the milk while the mixer is stirring and add just enough liquid that the dough forms a loose ball.  With a 1/4 c. batter scoop, scoop out a generous heap of dough onto a baking sheet.  I lined mine with a silicon mat.

Pre-heat the oven to 375 degrees Fahrenheit.  Form the balls into more circular heaps and then press with anything to make a well in the dough.  I used a pampered chef wooden tool for their mini muffin pan that made a nice divot.  Place about a tablespoon of jam into each scone and bake for about 15 minutes or until golden brown.  Cool on a cooling rack for about 10 minutes.  They are wonderful warm, but tender, so handle carefully.  These are not overly sweet and go great with a cup of coffee!





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