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Jam Berry Scones

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

Optional Icing:

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.



- Michal


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Kelly Hyde
Kelly Hyde
Feb 03

I used the exact measurements and when it was all mixed together it was so gloppy it was not like a dough at all. I added some more flour to see if I could get it from being soupy but I ended up just spooning globs onto a pan, there was no way to shape and cut it.

(They still tasted great though)

Kelly Hyde
Kelly Hyde
Jun 29
Replying to

I definitely used jam and not jelly and I have an impact mill. I will try to refrigerate the dough next time! I've made the recipe twice now and it still happened the second time but they were still a hit! I just scooped them up and baked them like biscuits instead of rolling and cutting them out.

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