Walnut Strawberry Jam Scones
Remember 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)
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!
May 15, 2016
This entry was posted in baking, breakfast, brunch and tagged Huckleberry Cookbook, scones, Strawberry Vanilla Jam, walnut.
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