I know there must be a difference between jam and jelly, but I’ve yet to figure it out. To me, it all looks the same and tastes the same (although would I even know considering I don’t know which is which?) Honestly though, between jam, jelly, preserves, and marmalade, there’s too much of the stuff in our fridge for anyone to consume. So after years of having this problem, I’ve finally come up with a solution, and one that I’m pretty proud of because I brought it to FRUITition (get it :) ?) myself. Here it is DRUM ROLL PLEASE… Jam ‘n Almond Scones.
Disclaimer: Since I can’t be positively sure whether I used jam or jelly, I’m calling it jam. But you could use either one.
Basically, this recipe is almond flavored scones with sweet, fruity jam in the middle. They’re the perfect balance of flavors, with enough almond extract in the batter to be noticeable but not overpowering, and not too much sugar since the jam brings its own sweetness. They’re delicious and a great way to use up some extra jam or jelly in the fridge. I filled half of my scones with an apricot pineapple jam and the other half with a strawberry jam. Any flavor should work.
UPDATE: I made these scones again, this time using extra fig filling from my “Fig Newton”-esque cookies. The filling is made of chopped figs heated in a saucepan with orange juice, sugar, and cornstarch; said mixture is then dumped into the food processor and combined with orange zest to make a jam/jelly type concoction. It went perfectly with the scones, but since it is a lighter flavor compared to most jams, I would probably double the amount of filling I used in each scone.
Jam ‘n Almond Scones
4 cups all-purpose flour
3 T baking powder
1 tsp salt
3/4 cup (1 1/2 sticks) butter, frozen
3/4 cup sugar
1 1/4 cups buttermilk
1 1/2 tsp almond extract
3/4 cup jam (or jelly; double this amount if using fig filling)
Preheat oven to 375F
1. Combine the flour, baking powder and salt in a food processor fitted with the steel blade attachment by pulsing a few times. Cut the butter into tiny chunks and add to the dry ingredients, processing just enough for the butter to get incorporated without any big pieces remaining. Add the sugar, pulsing to combine, followed by the buttermilk and almond extract. Pulse until the ingredients form a moist dough that stays together, but be sure not to overmix.
2. Split the dough into 24 equal pieces and flatten each piece slightly with your palms to form a round disc. It doesn’t have to be perfect; you don’t want to work with the dough too much. Lay 12 of the discs out on two prepared baking sheets, add a tablespoon of jam (or two tablespoons of fig filling) to each, spreading out to cover the dough, and place the other 12 discs on top.
3. Bake for 25 minutes in the preheated oven.