scones with strawberry jam and cream

For this year’s Mother’s Day breakfast, I surprised my mom with one of her recent food obsessions: scones. It all started with our trip to Alice’s Tea Cup, from which we walked away with two delectable scones. While the flavor possibilities are essentially endless, I decided to keep it simple, with cream scones.

Now, what’s a scone without jam and cream? My mom and I definitely approve of the combination, so, as the scones baked, I began preparing some homemade strawberry jam and lightly whipped cream. Following a recipe by Ina Garten, I cooked sugar, lemon zest and juice, and strawberries slowly over low to medium heat for a total of around 30 minutes, poured the jam into jars, and put it in the refrigerator to cool. Using a whisk, I whipped some heavy cream to soft peaks. Meanwhile, the baked scones came out of the oven and went onto a rack to cool.

Once cooled and ready to serve, I split open the scones and filled them generously with strawberry jam and cream. The texture of the scone (light, tender, with a fine crumb) was perfectly complemented by the chunky jam and smooth cream. My only complaint about the scones was their general lack of flavor; of course, this problem can be immediately resolved by serving them with jam and cream. Next time, however, I will try adding different flavors to the scone itself, á la Alice’s Tea Cup.

Cream Scones
From Martha Stewart’s Baking Handbook
Makes 8 to 10

2 c. all-purpose flour, plus more for work surface, hands, and cutter
3 tbs. sugar, plus more for sprinkling
1 tbs. baking powder
1/2 tsp. salt
6 tbs. cold unsalted butter, cut into small pieces
1/3 c. heavy cream, plus more for brushing
2 large eggs, lightly beaten

Preheat oven to 400 degrees. Line a baking sheet with parchment paper; set aside.

Sift flour, baking powder, and salt into a large bowl. Using a pastry blender, cut in butter until largest pieces are the size of small peas. Using a fork, whisk together the cream and eggs in a large glass measuring cup. Make a well in the center of flour mixture, and pour in cream mixture. Stir lightly with form just until the dough comes together.

Turn out dough onto a lightly floured work surface. With floured hands, gently pat dough into a 4 1/2 by 8 1/2-inch rectangle, about 3/4-inch thick. Cut into triangles, and transfer to lined baking sheet. Brush tops with cream and sprinkle with sugar.

Bake scones until golden brown, 16 to 20 minutes. Transfer scones to wire racks, and let cool. Serve warm or at room temperature.

Fresh Strawberry Jam
From Barefoot Contessa on foodnetwork.com
Makes 2 pints

2 c. sugar
1 large lemon, zested and juiced
1 1/2 pints fresh strawberries, hulled and halved

Combine the sugar, lemon zest, and lemon juice in a small saucepan and cook over very low heat for 10 minutes, until the sugar is dissolved. Add the strawberries and continue to cook over very low heat for 20 minutes, until the strawberries release some of their juices and the mixture boils slowly. Cook until a small amount of the juice gels on a very cold plate. Pour into canning jars and keep refrigerated. Use immediately, or follow proper canning guidelines for longer storage.