Jammy Cornmeal Scones
On November 24, 2021 by Christy Larsena not so traditional take on a tea-time treat
I started making these scones on a bit of a whim. While I still love a traditional scone with a heavy guild of clotted cream, these are a bit more rustic and perhaps more suitable for the palace staff, than the Queen. They are beautiful in an “I’d like to stuff my gullet with those” way rather than the polished silver variety. They are my go-to when I am limited in time, or jonesing for a brunchy treat. The key to these scones is a good jam. Best to have something that sits on the tart {not too sweet} side and if possible, homemade {by someone}. I’m not going to start the recipe with, first plant a bramble bush. But if that is your vibe, circle back in about a year and proceed.
Another thing to note is that you may use cornmeal of any grain size for this, but do not substitute cornstarch/cornflour.
Scone Recipe
yields 6-8
1 3/4 cups all purpose flour
1/4 cup cornmeal*
1 Tbs + 1 tsp baking powder
1/3 cup granulated sugar
1 tsp ground ginger**
3/4 tsp kosher salt
6 TBS unsalted butter–cold and cut into small pieces
3/4 cups heavy cream
1 large egg
approx 4-6 oz tasty jam
*I switch my cornmeal based on what I have available. A fine grind will give a fluffier texture, while you can get a bit more crunch from a medium grind. I have not tested a coarse grind for this recipe.
**I swap my spices based on the flavor of jam. Because I use homemade jam, I am able to enhance the flavor by using the same spices in the scone as I had in the jam. Substitute spices to your taste but try and keep it at a maximum of 1 1/2 tsp in total, otherwise, you run the risk of competing or overpowering flavors.
In a bowl whisk together the flour, cornmeal, baking powder, sugar, salt, and ginger (or preferred spice). Rub the butter in by hand until it is well distributed throughout. Measure out the cream and whisk in the egg. Make a well in the center of the flour/butter mixture and pour in about 3/4 of the cream/egg mixture. Use a fork to stir and moisten. Only use enough of the cream to bind the ingredients, you do not want a sticky dough. Occasionally when I make these, I do not use all of the cream, sometimes I have to add more. You are looking for the texture of a pie crust or rolled sugar cookie (without refrigeration).
Move the dough onto a floured board and do not fuss with it too much. You don’t want to overhandle…but it isn’t as fussy as pie crust. With a floured pin, roll out to an even rectangle about 1/2″ thick.
Evenly spread your jam onto the entirety of the rectangle. Fold the rectangle into thirds on the long end a la envelope fold. Brush with any remaining cream/egg mixture (use more cream if you don’t have extra), cut into rectangles, and bake for 15-20 minutes at 400 {375 if convection} until golden on all sides (particularly bottom) and oozing jam.
what?!
here…look at this incredibly ridiculous attempt at using graphics to show you what I mean.
Jammy Jam Bars
On October 11, 2019 by Christy LarsenBeing a person that spends the summer and early fall preserving fruit in the form of jam, while also being a person that eats very little jam is the dichotomy I find myself to be.
I do however love things filled with jam; scones, hand pies, thumbprint cookies are all things I love. I also love these jam bars. This is a great way to use up the half-empty or “just a smidge” left jars that may be occupying the top-shelf in your refrigerator at this very moment. If you purchase a jam specifically for these bars, please splurge a bit; you do not want to use a jam that is sticky-sweet.
Jam Bars
makes 9 large bars
1 cup unsalted butter–room temperature
3/4 cup granulated sugar
3/4 tsp kosher salt
1 1/2 tsp vanilla
2 1/3 cup all purpose flour or 2 cups all purpose and 1/3 cup whole wheat
1 1/2 cups of good jam (single flavor or mixture)
1/2 cup rolled oats
1/2-1 tsp spices–use is optional. choose spices that are complimentary to your jam. I find ginger, cardamom, and cinnamon work well with most jams, but you can be as creative as you like, or omit altogether.
1/2 cup toasted and chopped nuts–optional
Preheat the oven to 350F. Spray the bottom and sides of an 8 or 9″ square cake pan (the 8″ will result in thicker bars).
Cream the butter, sugar, and salt together. Add the vanilla, scrape down the sides of the bowl and mix well again. Add the flour all at once and mix until just incorporated.
Press about 1/2 of the mixture into the bottom of your pan to a thickness just less than 1/4″. Press some of the mixture up the sides to create a bit of a ledge (about 1/4″). Pour the jam evenly on top of the crust. If you are using several flavors try not to fully mix the flavors; either layer or intersperse to avoid muddling too much.
Add the oats, spice, and nuts (if using) to the remaining mixture and lightly mix with your hands. If you are a salt-loving person, you can add a few more pinches of a finishing salt here, or use salted nuts in the mix. Generously sprinkle the mixture on top of the jam layer. I like to use a mixture of small bits and large chunks on top. To make larger chunks, simply pinch pieces together and drop onto the jam. I’m partial to lots of topping, but if it seems too much for you, don’t use it all. You can bake it off separately and have as a topping for yogurt or ice cream, or even as a snack.
Bake for approximately 20-25 minutes or until golden brown. Cool before cutting.
Blueberry Grapefruit Jam
On October 8, 2015 by sixtyacrebakerI have a freezer full of summer fruits; gathered in their peak and frozen to preserve freshness. It is my own secret garden. This jam combines the summer goodness blueberries hold, with beautiful winter grapefruit. I love it spooned onto toast, but I also have been using it as topping for cheesecake, filling for my homemade pop tarts,and as a delicious swirl in my morning yogurt.
blueberry grapefruit jam
1 tsp grated fresh ginger
2 grapefruits–flesh only
12 cups blueberries–fresh or frozen
1 tsp cardamom
generous pinch salt
3 cups sugar
1 pouch pectin
Slightly mash the blueberries and place in a heavy pot. Add the sugar, salt, ginger, grapefruit segments and an juice you can capture, and cardamom. Bring to a boil, reduce heat and let simmer about 5 minutes. Increase heat and bring to a boil. Stir in the pectin and boil for a full 60 seconds. Turn off heat and place in sterilized jars. Process for long term storage. Use the ball canning guide for time and process </s[an>
Browned Butter Berry Bars
On August 15, 2013 by sixtyacrebakerThis weekend past, we took a long drive with no real agenda. Except to explore. As we drove north i began to obsess. A cookbook was given to me about a year ago called Big Sur Bakery. While getting lost in its pages, I fell in love with the place, and began imagining each bite. While big sur is coastal, we were on an inland route a little jot west, wasn’t too far off course.
{it wasn’t like we had anywhere to be}
An hour, and ten white knuckles later, we arrived in Big Sur. Unfortunately, the bakery was hosting a wedding; which meant, it was closed. Double dip dang-nabbit ugh. Instead, we stopped at a half bad restaurant for nourishment not enjoyment planning our return. When we got home, I promptly made these. These are a variation of the brown butter rhubarb bars from The Big Sur Bakery Cookbook using berries we picked that morning.
Brown Butter Berry Bars
adapted from the big sur bakery cookbook
jam
2 cups blackberries and mulberries {or berries of your choice}
juice of 1/2 lemon
1 cup sugar
place all ingredients in a heavy bottomed saucepan. cook on low heat until it begins to bubble and thicken. watch closely and cook until it is thick and jammy. set aside to cool
crust
1 cup unsalted butter–melted
1/2 cup powdered sugar
1/2 tsp kosher salt
1 1/2 cups flour{whole wheat or all-purpose}
whisk together the flour, powdered sugar and salt. stir in butter. press into a 9″x 13″ pan. bake in a 375^ oven until it just begins to brown(15-18 minutes). remove from oven and allow to cool.
brown butter filling
3 large eggs
1 1/4 cup sugar
1/2 tsp salt
grated zest of 1 lemon
juice of 1/2 lemon
1/2 cup + 2 Tbs unsalted butter
3/4 cup + 2 Tbs flour {whole wheat or all purpose}
1 teaspoon vanilla
place the butter in a saucepan and cook on low heat until it becomes brown and nutty, careful not to burn. whisk together the eggs, sugar, salt, lemon zest, lemon juice, flour and vanilla. carefully stir in the browned butter.
to assemble
spread about half of the browned butter mixture on the prepared crust. dollop about 3/4 of the jam on top. spread the remaining browned butter filling and then dollop the remaining jam. bake for about 25 to 30 minutes, until the edges just begin to turn brown. do not overbake, (allowing the filling to souffle). allow to cool before cutting into bars.
delicious room temperature or directly from refrigerator.