Why This Blog?

Welcome!

Come in and make yourself at home. I'm so happy to be able to share my recipes here with you.

I bake mostly cookies, quick breads, muffins and scones -- sometimes pie, sometimes cake, but nothing too fancy. I prefer simple recipes that call for ingredients that I already have in my kitchen.

These are the recipes I will share with you. They come from family and friends, magazine clippings saved through the years, favorite cookbooks, and other blogs.

I'm so glad you came to visit. Enjoy your stay!

Michael Ann

Wednesday, July 15, 2020

Jam Filled Walnut Scones

These cute little scones are perfect for a light breakfast or afternoon tea.  The jam is already included!  The addition of a light glaze drizzle adds the finishing touch.  Very tasty and pretty!

If you don't have buttermilk on hand, you can make a substitute by putting 1 tsp vinegar or lemon juice into your measuring cup and then adding whole milk until it measures 2/3 cup.

Unsalted  butter is always best, but you may use salted butter and just omit the 1/4 tsp salt.

Ingredients:
2 cups all-purpose flour
1/2 cup finely chopped walnuts
1/4 cup granulated sugar
2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt *(omit if using salted butter)
6 TB unsalted butter, chilled*
2/3 cup buttermilk
1 tsp vanilla extract
1/4 cup jam
1 cup powdered sugar and milk for glaze (optional)

Preheat oven to 400 degrees F.  Lightly butter a baking sheet.

In a large bowl, stir together the flour, walnuts, sugar, baking powder, baking soda, and salt. Using a cheese grater, grate the cold butter into the mixture bit by bit, and stir between gratings. (Or cut butter into small pieces and cut in with a pastry blender.)

In a small bowl stir together the buttermilk and vanilla. Add to flour mixture and stir to combine. With lightly floured hands, divide the dough into two equal-sized pieces and pat each portion into a 5-inch circle on a lightly floured surface.  With a sharp knife or pizza roller, cut each circle into 6 wedges.  Transfer the 12 pieces to the prepared baking sheet. Using the point of a sharp knife, make a slit in the top of each scone. Carefully spoon 1 teaspoon of jam into each slit.

Bake 16-19 minutes, until the tops are lightly browned.  Remove baking sheet and let scones cool for 5 minutes.  Serve warm or transfer scones to a wire rack to cool a bit more, then drizzle with glaze if desired.

Glaze:
In a small bowl, measure 1 cup powdered sugar.  Add milk a little bit at a time until the glaze is a good drizzle consistency.

May be stored in airtight container. These scones also freeze well.

Recipe from "Simply Scones" by Leslie Weiner and Barbara Albright 

Happy Baking!



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