Cherry Jam With Chocolate Chip Buttermilk Scones Food

CHERRY, CHOCOLATE AND PECAN SCONES WITH STRAWBERRY JAM

Steps:

• Preheat the oven to 400 degrees F. Position a rack in the center of the oven.
• In a large bowl, whisk together the flour, sugar, salt, baking powder and baking soda. Set aside. In a medium bowl, combine the sour cream with the egg. Mix in the cherries, chocolate chips, pecans and golden raisins. Set aside.
• Use a grater with large holes to grate the butter over the dry ingredients. Alternatively, cut the butter into small cubes. Lightly work the butter into the flour with your fingers until it looks like small peas. Gently work the sour cream mixture into the flour mixture. Using your hands, gather the ingredients together from the bottom of the bowl. Wash your hands, then turn out the dough onto a lightly floured surface, then gather the dough together. Take care not to overwork the dough!
• Gently press the dough into a loose 1-inch-thick circle, about 5 inches in diameter. Use a knife to cut the circle into 6 equal wedges (like slices from a pie). Place the wedges spaced out on a nonstick or parchment-lined baking sheet and sprinkle with sugar.
• Bake the scones until golden brown, 15 to 18 minutes. Allow them to cool a few minutes before serving with the Strawberry Jam.
• In a large bowl, stir together the strawberries with the sugar and vanilla to evenly coat. Allow the mixture to macerate, or sit, for about 15 minutes until the berries are "weepy"-softened and letting off liquid.
• Transfer about three-quarters of the strawberries and some of the liquid at the bottom of the bowl to a small saucepan and bring to a simmer over medium heat. Cook, stirring occasionally, until the fruit starts to break down, 5 to 8 minutes. Remove the saucepan from the heat and stir back into the bowl of uncooked strawberries. Stir in the balsamic vinegar. Serve warm or let cool, then cover and store in the refrigerator for about a week.

HEART-SHAPED DRIED CHERRY AND CHOCOLATE CHIP SCONES

Steps:

• Butter and flour baking sheet.
• Whisk 2 cups flour, 1/3 cup sugar, baking powder, baking soda, and salt in large bowl. Add butter and grated orange peel; rub in with fingertips until coarse meal forms. Mix in chocolate chips and dried cherries.
• Whisk buttermilk, egg yolk, vanilla extract, and almond extract in small bowl to blend.
• Add buttermilk mixture to dry ingredients; stir with fork until dough comes together in moist clumps.
• Gather dough into ball. Press out dough on lightly floured surface to 3/4-inch thickness. Using 2-inch heart-shaped cookie cutter, cut out scones. Gather scraps, press out dough and cut out additional scones.
• Transfer to baking sheet, spacing 1 inch apart. (Can be made 1 day ahead. Cover; chill.).
• Preheat oven to 400°F
• Brush scones lightly with milk; sprinkle with remaining 2 tablespoons sugar.
• Bake until scones are crusty on top and tester inserted into center comes out clean, about 15 minutes (or up to 20 minutes if refrigerated).
• Serve warm or at room temperature.

HOW TO MAKE PERFECT SCONES

Steps:

• Whisk flour, sugar, salt, and baking powder together in a large bowl. Grate the frozen butter using a box grater. Add it to the flour mixture and combine with a pastry cutter, two forks, or your fingers until the mixture comes together in pea-sized crumbs. See video above for a closer look at the texture. Place in the refrigerator or freezer as you mix the wet ingredients together.
• Whisk 1/2 cup heavy cream, the egg, and vanilla extract together in a small bowl. Drizzle over the flour mixture, add the add-ins, then mix together until everything appears moistened.
• Pour onto the counter and, with floured hands, work dough into a ball as best you can. Dough will be sticky. If it's too sticky, add a little more flour. If it seems too dry, add 1-2 more Tablespoons heavy cream. Press into an 8-inch disc and, with a sharp knife or bench scraper, cut into 8 wedges. For smaller scones, press dough into two 5-inch discs and cut each into 8 wedges. To make 10-12 drop scones: Keep mixing dough in the bowl until it comes together. Drop scones, about 1/4 cup of dough each, 3 inches apart on a lined baking sheet. To make mini (petite) scones, see recipe note.
• Brush scones with remaining heavy cream and for extra crunch, sprinkle with coarse sugar. (You can do this before or after refrigerating in the next step.)
• Place scones on a plate or lined baking sheet (if your fridge has space!) and refrigerate for at least 15 minutes.
• Meanwhile, preheat oven to 400°F (204°C).
• Line a large baking sheet with parchment paper or silicone baking mat(s). If making mini or drop scones, use 2 baking sheets. After refrigerating, arrange scones 2-3 inches apart on the prepared baking sheet(s).
• Bake for 18-26 minutes or until golden brown around the edges and lightly browned on top. Larger scones take closer to 25 minutes. Remove from the oven and cool for a few minutes. Feel free to top with any of the toppings listed in the recipe Note below.
• Leftover scones keep well at room temperature for 2 days or in the refrigerator for 5 days.

EASY CHERRY JAM

Steps:

• Put two saucers in the freezer for testing the jam later on. Tip the cherries, sugar and lemon juice into a large, heavy-based saucepan and simmer uncovered over a medium-high heat for 35-50 mins, stirring frequently until thick and glossy.
• After 35 mins, spoon a little of the jam onto one of the chilled saucers. Leave for 1 min, press a fingertip into the jam. If it starts the wrinkle, it's ready. If it slides away, continue to boil the jam for 10 mins, then test again on the other saucer.
• Spoon the jam into sterilised jars and seal. Will keep for six months unopened (when stored in a dark, cool place), or opened in the fridge for three months.

CHOCOLATE CHIP BUTTERMILK SCONES

Steps:

• In a large bowl, combine the flour, sugar and baking powder. Cut in butter until mixture is crumbly; stir in buttermilk just until blended. Stir in chocolate chips; , Turn dough onto a floured surface; knead gently 8-10 times. Pat into a 9-in. circle. Cut with a floured 2-in. biscuit cutter. Place 1 in. apart on greased baking sheets. , Bake at 450° for 8-10 minutes or until golden brown. Remove to wire racks., In a small bowl, combine glaze ingredients until smooth. Drizzle over scones. Serve warm.

CHERRY SCONES

Steps:

• Heat oven to 220C/200C fan/gas 7. Put the flour, ½ tsp salt, bicarb and butter into a bowl and rub in with your fingertips until the mixture resembles breadcrumbs. Mix in the sugar.
• Quickly mix in the buttermilk, a splash of milk, vanilla and cherries and bring together to form a soft dough. Press out onto a lightly floured surface, to about 3cm thick. Cut out with 5cm cutters.
• Transfer to a lightly floured baking sheet, brush with the remaining milk and bake for 12-15 mins until golden and well risen. Serve with clotted cream and jam.

BC CHERRY JAM

Steps:

• Place cherries, apple juice, lemon juice, and pectin into a large saucepan over medium heat; bring to a boil, and mix in the sugar. Cook the jam at a rolling boil for 2 minutes, stirring constantly. Remove from heat and skim off any foam.
• Sterilize the jars and lids in boiling water for at least 5 minutes. Pack the cherry jam into the hot, sterilized jars, filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings.
• Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil over high heat, then carefully lower the jars into the pot using a holder. Leave a 2 inch space between the jars. Pour in more boiling water if necessary until the water level is at least 1 inch above the tops of the jars. Bring the water to a full boil, cover the pot, and process for 15 minutes, or the time as recommended by your county Extension agent.
• Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.