Scones And Strawberry Jam
Hello world. Happy Saturday to you all. It's been a rainy kind of day around here. Not a good day for pictures so I have spent most of my day in the kitchen making chicken pot pies, scones and strawberry jam to enjoy with my hubby tomorrow.
I love to cook but with my very busy schedule, a relaxing day in the kitchen is hard to come by. So whenever I get a chance to spend a day in my kitchen, it is a very good day. Plus it makes my hubby really happy because he knows that plenty of goodies will be coming his way. And my little pooch parks right next to the stove when mama is in the kitchen. So funny...
While cleaning out my refrigerator this morning, I noticed that the strawberries were starting to pass their peak. Not wanting to toss them, I made a quick single-batch of strawberry jam. It doesn't take very long. The entire process, from cutting the strawberries, cooking and spooning the cooked jam into a jar, takes about 30 to 40 minutes. Not too bad for having a homemade jar of jam right?? And I don't bother can it in the water bath since it doesn't last very long in my home. I just stash it the refrigerator.
I was very ambitious today so I also made scones to enjoy with my strawberry jam. Pretty simple to make but very delicious. And scones are so versatile.
I used recipes from allrecipes.com to make both the scones and the strawberry jam. Both recipes are shared below. I even included the how to video below. for the scones.
I hope you give these two recipes a try. They are both easy to make and very delicious. Your family will love these.
Have a great rest of the weekend and happy Sunday to you all.
|1.||In a wide bowl, crush strawberries in batches until you have 4 cups of mashed berry. In a heavy bottomed saucepan, mix together the strawberries, sugar, and lemon juice. Stir over low heat until the sugar is dissolved. Increase heat to high, and bring the mixture to a full rolling boil. Boil, stirring often, until the mixture reaches 220 degrees F (105 degrees C). Transfer to hot sterile jars, leaving 1/4 to 1/2 inch headspace, and seal. Process in a water bath. If the jam is going to be eaten right away, don't bother with processing, and just refrigerate.|
|1.||Adjust oven rack to lower-middle position and preheat oven to 400 degrees.|
|2.||In a medium bowl, mix flour, 1/3 cup sugar, baking powder, baking soda and salt. Grate butter into flour mixture on the large holes of a box grater; use your fingers to work in butter (mixture should resemble coarse meal), then stir in raisins.|
|3.||In a small bowl, whisk sour cream and egg until smooth.|
|4.||Using a fork, stir sour cream mixture into flour mixture until large dough clumps form. Use your hands to press the dough against the bowl into a ball. (The dough will be sticky in places, and there may not seem to be enough liquid at first, but as you press, the dough will come together.)|
|5.||Place on a lightly floured surface and pat into a 7- to 8-inch circle about 3/4-inch thick. Sprinkle with remaining 1 tsp. of sugar. Use a sharp knife to cut into 8 triangles; place on a cookie sheet (preferably lined with parchment paper), about 1 inch apart. Bake until golden, about 15 to 17 minutes. Cool for 5 minutes and serve warm or at room temperature.|