Scones and Jam!
This past Thursday night I had another cooking date with my good friend Minh. This time around, I got to do a little baking and teaching. Minh had approached me for some help with creating a gift basket for a friend who was recently engaged. She was including lots of teas, curd and other exciting treats in the basket and wanted to include some jam and scones- a couple things I am well versed in!
We decided to use this recipe for Raspberry Lemon Scones. So there’s a good chance it might have been the 2 bottles of wine we working on, but we made 3 batches- 1 was fab, 2 were alright. The flavor was great in all three batches, but we struggled a bit with the shape and consistency. After thinking about it further yesterday with a non-wine influenced brain, here are a few changes I would make to the recipe: 1. Increase the flour from 2 cups to 2 and a half cups to improve the consistency of the dough– I found it to be a bit too flimsy at times. 2. Add the juice from 1/2 a lemon to increase the lemony flavor. 3. Use fresh, clean and dry raspberries- we used frozen which created far more liquid than we anticipated.
Despite needing a few tweeks, this is a pretty kick-ass scone recipe. My BF and I gobbled up the rest of the busted looking leftovers in just a couple days- which was both a good thing and bad thing! They were, as I said before, super delish and tasty- the combo of the lemon and raspberry was lovely. But having two for breakfast yesterday and today may have been a bit too much! Good thing I did an hour long cardio work out today… and have another scheduled in tomorrow!
Onto the jam- I love jam- my new Cali plates on my car actually say “Jam.” and, I kid you not, I did not request it- it was just a stroke of luck. Anyways, once I started making Jam I realized it was alot easier than I anticipated. I use a recipe that was provided to me by Lisa Baker Morgan, the Chef and owner of Ciao Yummy. Combine 1lb. fruit, 10 oz sugar (I like to use a little less) and 2 tbs lemon juice in a bowl and set in the fridge over night. The next day, add your pectin, and boil down until the jam hold it shape and does not spread on a frozen plate. And Done! So Easy!
We made 3 batches of jam along with the 3 batches of scones- Bruise-Berry Jam (Blackberry and blueberry), Strawberry, and Raspberry-Strawberry. They were beautful! The color of homemade jam is so vibrant and stunning. On top of that, they were obvi super tasty and sooo much better than store bought.
Minh called me this AM to tell me what a huge hit her gift bakset was, which I was super happy to hear. Homemade gift such as these, I think are the most thoughtful and, pardon my nerdiness here, so extra special. I would love to hear about some of the homemade gift some of you readers have given to friends and family- or if you have a fantasticly creative idea, post that as well!
Happing Baking and Jamming!
-Kristy
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