These scones are our new favorite! These are lightly sweet and the jam adds such a nice touch. Be sure to use jam and not jelly because jam usually has fruit pieces and is a thicker consistency. I used an organic mixed berry jam and they were incredible. In fact, all 8 of them were gone by 10 o'clock! I hope you make them!
Also Set your ALARMS!! I am launching TEA TOWELS on SUNDAY at 8PM!! I'll only have 1 more launch before Christmas, so this is a good time to scoop them up for gifts!
Jam Berry Scones
makes 8 scones
2 1/3 cups fresh milled soft wheat flour
3 Tbsp arrow flour/starch
3 Tbsp raw sugar or coconut sugar
1 TBS baking powder
1/2 tsp pink salt
5 TBS unsalted COLD butter
1 cup heavy cream
1/2 cup berry JAM of choice
2 tbsp powdered sugar
1 tbsp milk
Mix together until smooth. Use a spoon to drizzle on top of the scones!
Preheat oven to 425 degrees. Mill your grain on finest setting. Mill about 1 2/3 cups of grain. Add all the dry ingredients to a large bowl. Use a cheese grater to grate 5 tbsp of cold butter. Toss the butter into the dry ingredients. your hands to carefully disperse the butter throughout the flour. Add the cream and jam lightly mix with your hands. It will be crumbly at this point which is great. Turn the dough out onto the counter and fold it onto itself and press the dough down until the flour and crumbles are combined. Shape the dough into a circle that is about an inch thick.
Use a sharp knife, and rinse it in cold water so the dough doesn't stick to the knife. Slice the circle into 8 triangles. Place each triangle on a baking sheet with plenty of room to spread and rise. Bake at 425 for 5 minutes, and decrease temperature to 350 and bake for another 8 minutes.
Let them cool and drizzle a simple powdered sugar and milk icing on top.