Saturday, February 9, 2013

Snickerdoodle Scones with Blueberry-Lemon Jam

I have a 2-fer recipe for you! Wait, where are you going? It's not difficult, I promise! And the jam should totally be made ahead of time to make your life easy.... And then you will look like a superhero when you make, not only fresh warm scones, but delicious homemade jam to top it with!

This recipe is SO easy! There's no boiling water for the jars or fancy machinery involed!

So lets get right too it... Yum!

For the Jam:
(makes about 1 1/2 pints)
4 cups blueberries
2 cups sugar
1 (small box) lemon flavored Jell-O
2 teaspoons fruit pectin

For the Scones:
(recipe adapted from Sweet Peas Kitchen)
1/2 cup sour cream
1 egg
2 cups all-purpose flour
1/2 cup sugar
1/2 teaspoon baking soda
1 teaspoon baking powder
1/8 teaspoon cream of tartar
1/2 teaspoon salt
2 teaspoons cinnamon
1/4 teaspoon freshly ground nutmeg
1 stick of unsalted butter, cut into pieces and chilled

Cinnamon-sugar topping:
1/4 cup sugar
1 1/2 teaspoons ground cinnamon

Lets start with the jam!
In a large bowl, mash your 4 cups of blueberries until they are almost broken down.
In a medium saucepan, combine the blueberries and sugar and cook over medium until boiling. Once bubbles form, turn down the heat to low and simmer for 20 minutes until thickened. Add the box of Jell-O and 2 teaspoons of pectin and stir just until incorporated. Pour immediately into your jars and cover, let cool slightly on your countertop then place in the fridge to thicken (I did this overnight).

Now for the Scones...
Preheat the oven to 350 degrees and line a baking sheet with parchment. In a small bowl, mix together the ingredients for the cinnamon-sugar topping and set aside.
In another small bowl, mix together the 1 egg and sour cream. Place this in the fridge until ready for use.
In a large bowl, whisk together the flour, sugar, baking soda, baking powder, cream of tartar, salt, cinnamon, and nutmeg.
Add in your chilled butter and either, using clean hands or a pastry cutter, cut in the butter until crumbly and around the size of a pea.
Fold in the sour cream and egg mixture just until the flour mixture is moistened. Gently pour mixture out onto flour lined surface. Gently fold until the scone dough comes together.
Shape into an 8-inch circle, sprinkle with the cinnamon sugar topping, and cut into 8 triangles.

Place scones on to your parchment lined baking sheet.

Bake for 16-18 minutes or until they are golden brown on the bottom and firm to the touch.
Let them cool slightly on a wire rack.
These babies are best enjoyed warm!!
Don't forget to slather with your delicious blueberry-lemon jam! The tart sweetness of the blueberries is fabulous and you get just a hint of tangy lemon on the back of your tongue. Enjoy!

No comments :

Post a Comment