This morning I decided to make a new breakfast (#13. Make 3 new breakfasts 1/3). K was sleeping and I wanted to surprise him with something delicious. I decided on a scones recipe from the website 101 Cookbooks. I did play with the recipe a bit because I didn’t have all of the ingredients that she was working with. The scones came out perfect. I used a raspberry tart jam and a pear preserve jam. The raspberry was a bit too tart for the scones, but the pear jam came out amazing!
Jam filled scones recipe
4 cups unbleached all-purpose flour
3 tablespoons baking powder
1 teaspoon fine-grain sea salt
1 stick (chilled and cut into cubes)
3/4 cup granulated sugar
1 1/4 cups whole milk
1 teaspoon vanilla extract
zest of one lemon
2/3 cups whatever preserves you prefer
1/2 cup powdered sugar
1 tablespoon lemon juice
zest of one lemon
Preheat oven to 375. Combine the flour, baking powder, and salt in a bowl. With a pastry blender (If you don’t have one, then you use two knives, one in each hand. You start each stroke in a crossed manner, pull each hand away from each other and repeat until the butter is in small pieces) cut the butter into the flour mixture until it resembles little pebbles. Add in the sugar and mix. After you have incorporated the sugar, add the whole milk, vanilla extract, and zest. Mix dough just until it comes together – don’t over mix!
Place the dough on a floured piece of parchment paper or counter, divide into two equal sized pieces of dough and set one aside. Take the first piece of dough and roll out into (roughly) a 9×9 inch square, 1/2-inch thick. You want to keep the dough from sticking to the counter/paper if possible, so sprinkle with more flour if needed. Slather the slab of dough with the jam and fold the left side of the dough in toward the center. Fold the other side in using the same technique. Slide onto prepared baking sheet. Repeat with the other piece of dough. The two scones will fit on one baking sheet but give them a few inches between each other so they don’t bake into each other. Brush a bit of milk, sprinkle with a pinch of coarse raw sugar and bake for about 25 minutes or until golden. While the scones are baking, prepare the glaze. Combine the powdered sugar, lemon juice, and lemon zest in a small bowl. Stir until well combined, and set aside. When the scones come out of the oven brush them generously with the glaze and let cool. Slice into pieces as big or small as you like.
Makes 2 scone logs