Last time I posted here (March…), I mentioned that we already had Louisiana strawberries. Now, however, they’re practically gone (save for a few teeny specimen), so although we may get them unseasonably and unfairly early, they disappear unseasonably and unfairly early as well. I made these with California strawberries; it really doesn’t matter what you use when you combine them with sugar and cook into jam.
To celebrate summer/freedom, I baked these scones, which Bon Appetit may call biscuits, but in my book (3/4 cup sugar!), they are definitely scones. They’re essentially the breakfast version of a thumbprint cookie. The concept is ingenious: instead of having a biscuit/scone with jam, the (homemade) jam is conveniently provided. Since you make the jam first, it takes longer than your average scone, but it is well worth the wait. (Although the lazy/impatient can always resort to store-bought jam.) The scones are golden brown and buttery-crisp around the edges (thank you, egg wash), tender and light inside, flecked with a hint of lime zest, and filled with a dollop of jam.
Strawberry Jam Scones
adapted from Bon Appetit, June 2013
Again, if you’re feeling lazy or impatient (or both), you can use store-bought jam.
12 ounces fresh strawberries, hulled, halved or quartered if large (about 3 cups)
1/4 cup sugar
1 teaspoon lime zest
2 tablespoons fresh lime juice
3/4 cup sugar (reduce if desired; this is a sweet scone)
2 teaspoons baking powder
3/4 teaspoon kosher salt
2 1/4 cups all-purpose flour, plus more for dusting
1/2 cup (1 stick) chilled unsalted butter, cut into 1/2-inch pieces
1 teaspoon lime zest
3/4 cup buttermilk
1 large egg, beaten to blend
1 tablespoon raw sugar
For the strawberry jam: Cook strawberries and sugar in a medium saucepan over medium-high heat, stirring occasionally, until jamlike in consistency, about 15 minutes. Remove from heat; stir in lime zest and juice (I added this before, whoops). Pour into a shallow bowl and let cool. To speed this up, set the bowl over an ice bath and stir occasionally. The jam can be make 3 days ahead; cover and chill.
For the scones: Preheat oven to 400° F. Whisk sugar, baking powder, salt, and 2 1/4 cups flour in a large bowl. Add butter and lime zest and blend with your fingertips until the butter is incorporated and coarse crumbs form. It shouldn’t look even. Add buttermilk and, using a fork or spatula, mix until just combined. Transfer to a lightly floured surface. Gently knead just until a shaggy, moist dough forms, about 4 times.
Roll out dough about 1/2-inch thick. Using a 2 1/2-inch biscuit cutter or inverted glass, cut out rounds. Gather scraps and repeat rolling and cutting until all dough is used.
Place scones on a parchment-lined baking sheet. Using your thumb, make a large indentation in the center of each scone. Brush with egg and sprinkle liberally with raw sugar. Spoon a scant 1 teaspoon strawberry jam into each indentation.
Bake scones until golden brown, 18–22 minutes. Serve warm, and with jam (if any’s left).