2.26.2015

Walnut Jam Scones


Here's another recipe from Huckleberry. Unusual looking scones I thought...more like very thick thumbprint cookies, but there's nothing cookie-ish about these scones...they're perfection: crumbly and light. Not overly sweet either, which is the way I like my scones and besides, the raspberry jam provides the perfect balance in your mouth. Don't be surprised to find your sheet pan very buttery after baking, which explains why these scones don't need any additional butter slathered on top. 

Isn't it great they can be frozen unbaked for a month or so? You can take them out of the freezer and in 30 minutes, a delicious breakfast is ready to go.


Walnut Jam Scones
From Huckleberry, by Zoe Nathan


Ingredients:
1 3/4 cups plus 2 tablespoons all purpose flour
3 tablespoons cornmeal
1 tablespoon plus 1 1/2 teaspoons baking powder
4 1/2 tablespoons chopped walnuts, toasted and ground
1 tablespoon plus 1 1/2 teaspoons sugar
3/4 teaspoon kosher salt
1 cup plus 1 tablespoon cold unsalted butter, small cubes
6 tablespoons cold buttermilk
1 1/4 cups raspberry jam

Method:
In a large bowl, combine the flour, cornmeal, baking powder, walnuts, salt and sugar. Add the cubed butter and work with your hands until there are no chunks of butter bigger than peas or small lima beans. Lightly toss to distribute.
Dump the mixture on a clean surface and, with the heel of your hand, flatten out the dough and start gathering it in until it forms a dough. Do not overwork. There should be some small chunks of butter left.
Pinch off about 3-4 tablespoons of the dough (I filled an ice cream scoop) and place on an ungreased sheet pan. Make an indentation in the center with a spoon and fill with a teaspoon or two of the raspberry jam. Cover and place in the freezer for at least two hours. (Or up to one month, well wrapped.)

Preheat oven to 375. Place the scones on a parchment-lined sheet pan. Make an egg wash with 2 yolks and a couple tablespoons of heavy cream and brush the scones all over. Sprinkle with sugar and bake the frozen scones for about 30 minutes or until well browned.


18 comments:

  1. Please pass the plate. I think I'll have one right now with my coffee for breakfast.
    Sam

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  2. Thanks for sharing these..can't wait to read my reserved copy!

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  3. How many does the recipe make? I'm trying to figure out how much butter and jam would go to my thighs per scone. It sounds like a wonderful recipe to have on hand when I know company is coming. Yes, I love things that can be pulled out of the freezer like that.

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  4. I've never tried walnut jam, but it sounds great. I'd love these cookies!

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  5. A different and delicious looking scone.

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  6. A friend of mine always made pecan scones and I was crazy for them, bet I'd like walnut too. Love the idea the jam is already there. I can imagine jam variations would work just fine... num.

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  7. I love to have scones in the freezer for those leisurely weekend breakfasts. One of these with my morning tea or coffee would be delightful! These look so good with the jam topping. :)

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  8. I love the sound of these scone...especially with the nutty walnut and yes to the jam...
    Beautifully done Barbara...enjoy the rest of your week :)

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  9. Dear Barbara, These are perfect for hot tea in this Still!! very cold weather. xo Catherine

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  10. I would love a couple of them for my tea now! They look great, Barbara.

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  11. they DO look like thumbprint cookies, but what a fun surprise! i like when bakers think outside of the box. :)

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  12. They look like the perfect Sunday morning with a cup of milky coffee treat to me....

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  13. I've had Huckleberry reserved at the library ever since your last post :) Evidently, lots of other people want to see it to! My gosh, these look delicious!

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  14. A little cornmeal and the walnuts sound so good in these, and I love that jam filling! Another Huckleberry recipe I need to try.

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  15. Hi Barbara:)
    What a nice surprise. Scones all ready to bite into filled with walnuts and jam to boot! My tea is sitting right beside me and it's chilly in here. I'll take a scone please:)

    Thanks for sharing, Barbara...

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  16. I am sorely tempted to make these while I do some spring cleaning in the kitchen. Never mind that my friend in Wisconsin reports they are warmer than we are today, and yet more snow is coming tomorrow; I'm in the mood to purge the pantry and maybe a few cabinets too.

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  17. Delicious scones, walnuts are the best nut for sure :D

    Cheers
    Choc Chip Uru

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  18. These look positively delicious, Barbara! Can't wait to make them & my husband adores walnuts so he's in for a real treat - thanks for sharing:)

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