Allspice Chronicles

Entertain like a Queen, Think Lean and Live Green! A personal collection of recipes,anecdotes,and good old fashioned advice…

Jam-Filled Walnut Scones

by Danica Waters / photo courtesy of wowhowsnacktastic.wordpress.com

While on the subject of tea and scones, this is an awesome little recipe you’ll want to have in your teatime repertoire.  These scones are easy to make and fill the house with a delightful smell; they’re just the thing for those stay-in-your-jammies, wintery weekend mornings when you want to treat the family (and yourself!) to something special.

 

They look as divine as they taste; the little wedges with their jewel-toned centers add visual richness and texture to serving platters at teatime.

 

Enjoy!

 

 

Jam Filled Walnut Scones

(Simply Scones)

 

2 c all-purpose flour

½ C finely chopped walnuts

¼ C granulated sugar

2 tsp baking powder

½ tsp baking soda

¼ tsp salt

6 Tbsp unsalted butter, chilled

2/3 C buttermilk (or 2/3 C milk + 1 Tbsp white vinegar)

1 tsp vanilla extract

¼ C strawberry or other preserves

 

Preheat oven to 400? F.  Lightly butter a baking sheet.

 

In a large bowl, stir together the flour, walnuts sugar, baking powder, baking soda, and salt.  Cut the butter into ½ inch cubes and distribute them over the flour mixture.  With a pastry blender or two knives used scissors fashion cut in the butter until the mixture resembles coarse crumbs.  In a small bowl, stir together the buttermilk and vanilla and stir to combine.

 

With lightly floured hands, divide the dough into two equal-sized pieces and put each portion into a 5-inch circle on a lightly floured cutting board.  Cut each circle into 6 wedges.  Transfer the 12 pieces to the prepared baking sheet.  Dip the point of a sharp knife in flour and make a slit in the top of each scone, dipping the knife in flour as needed.  Carefully spoon 1 teaspoon of strawberry preserves into the sit in the top of each scone.  Bake for 17 to 19 minutes, or until the tops are lightly browned.

 

Remove the baking sheet to a wire rack and cool for 5 minutes.  Using a spatula, transfer the scones to the wire rack to cool.  Serve warm, or cool completely and store in a single layer in an airtight container.  These scones freeze well.

 

Makes 12 scones.

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Posted in Afternoon Tea and Allspice Chronicles and Appetizer and Appetizers and Desserts and Breads and Breakfast and British and Brunch and Christmas and Cookbooks and Cuisines and Danica Waters and Holidays and Meal Time and Mother's Day and New Year's and resources and Scones and Thanksgiving and Vegetarian by danica on November 4th, 2011 at 11:52 am.

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