Valentine’s Recipe – Strawberry Jam-Filled Scones

Strawberry Jam SconesNew Canaan mom of two young children, Eila Johnson, writes the full plate blog. The site, which was named to Forbes’ Top 100 Sites for Women and Forbes’ Top 10 Sites for Parenting and Homemaking, teaches busy parents how to make simple, nourishing recipes for their families and friends. This month, Eila is sharing her favorite Valentine’s treat, Strawberry Jam-Filled Scones. “I’m not a huge baker,” says Johnson who loves to come up with delicious, whole foods options when it comes to entertaining and feeding her family, “but I have a few special treats I always come back to. Everyone absolutely loves these scones, and they make a perfect classroom treat if you’re on snack duty!”

Homemade Strawberry Jam-Filled Scones with Lemon Glaze

(Makes 28 3” scones)

For the scones:

2 cups King Arthur unbleached all-purpose flour

2 cups King Arthur 100% whole wheat flour

1 cup Turbinado (or raw) sugar

4 teaspoons baking powder

12 Tablespoons organic butter (1 1/2 sticks, cut into 1/2″ pieces)

2 cups organic heavy cream

lemon zest (optional)

1 cup strawberry jam

For the glaze:

1/4 cup lemon juice

1 1/2 cups powdered sugar

vanilla (optional)

 

Directions:

Preheat the oven to 375. In a Cuisinart, pulse the flour, sugar and baking powder until combined. Add the chilled butter and pulse until it’s the consistency of coarse meal. Add the cream and pulse, scraping down the sides of the bowl. Transfer dough to counter, divide in half and roll the first half of the dough to 1/4″ thick. Using a cookie cutter, cut into desired shape and place scones on parchment lined baking sheet. Make a small indentation in the center of each scone with your thumb or a spoon, and fill with a dollop of jam. Roll the remaining dough, cut into same shape and place a second scone on top of each one. Gently press down the top scone down on the bottom one. Bake for 15-20 minutes, or until golden brown. Let cool for 30 minutes, then top with glaze.

Prep 1Prep 2Prep 3Prep 4Prep 5

 

 

 

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