top of page

Cream Scones and Fresh Berry Jam

Makes 8 scones

2 cups all-purpose flour

3 Tbsp sugar

1 Tbsp baking powder

1/2 tsp salt

5 Tbsp unsalted butter, cut into 1/4 inch pieces and chilled

1 cup heavy cream

For the jam

1 pound berries (strawberries, raspberries, blueberries and or blackberries)

1 1/2 cups sugar

2 Tbsp lemon juice

1/2 tsp lemon zest

Adjust oven rack to middle position and preheat to 425F.

Place flour, sugar, baking powder and salt in a bowl and combine. Add the butter and use a fork to combine until the mixture looks like course crumbs. Add the cream and use a rubber spatula to combine until no dry flour is visible.

Shape the dough into an 8 inch circle on the counter. Cut into 8 wedges and transfer each wedge to a parchment lined baking sheet.

Bake until scones are light brown on top, 10 to 14 minutes. Allow to cool 15 minutes.

For the jam, trim the tops off the strawberries, if using. Rinse all the berries and combine with sugar in a medium, heavy bottomed pan. Bring to a boil. Add lemon juice and zest. Reduce to a simmer and simmer for 15 minutes. Transfer to a bowl or jar.

Recent Posts

See All

Serves 4 2 cups grape tomatoes 1/2 red onion 1/4 cup feta cheese 1/4 cup red wine vinaigrette 1 small bunch basil, torn (optional) 1 small cucumber, peeled and sliced (optional) Cut tomatoes and red o

Serves 4 1.5- 2 pounds fresh spinach 1 shallot, chopped 3ea garlic cloves 1/4 cup cream 1/2 cup grated parm 1. Sautee shallot then add spinach in batches until wilted down. 2. Once wilted, add garlic.

Serves 1ea 9-in cake or about 10 ramekins Ingredients: 2 sticks butter plus 3 tablespoons, at room temperature 2/3 cup light brown sugar 2 teaspoons fresh lemon juice 3 oranges (navel, Cara Cara, bloo

bottom of page