Huckleberry’s Walnut Jam Scones
recipe by Zoe Nathan (shared with Lottie + Doof)
1 3/4 c. plus 2 Tbsp. all purpose flour
4 1/2 Tbsp. toasted and ground walnuts
3 Tbsp. cornmeal
1 Tbsp plus 1 1/2 tsp sugar
1 Tbsp. plus 1 1/2 tsp. baking powder
3/4 tsp. kosher salt (I used 1/2 tsp)
9 oz. cold, unsalted butter cut into cubes (I used 8 oz)
6 Tbsp. buttermilk
1 c. Just Jan’s Fruit Spread of your choice (I used Tangerine Marmalade) Zoe uses raspberry
1 egg ( to brush on as an egg wash)
extra sugar to sprinkle on top of egg wash.
Combine flour, cornmeal, baking powder, ground walnuts, sugar and salt in a large bowl. Stir together
Add the cold butter and work the mixture together with your fingers until the pieces are pea and lima bean sized.
Add buttermilk. Toss the mixture together to evenly distribute. Dump the bowl out onto a clean surface. Using the heel of your palm flatten out the dough. Gather it back together in a mound and repeat the flattening gesture. (2 or 3 repetitions) Be sure to not over work the dough.
Form the scones by packing the dough into an ice cream scoop or by dividing the dough into 12 – 13 pieces. Place on ungreased baking tray. Dip a tablespoon measure in flour, then press it onto the center of the scone to form a deep well for the jam.
*At this point freeze the dough for at least 2 hours. The beauty of freezing them is that you may bake as many as you like at one time.
Preheat your oven to 375 degrees.
After chilling beat one egg and brush on the rim of the scones. Liberally sprinkle with extra sugar.
Bake from frozen about 30 min. until nicely browned. Best eaten the day they are made or wrapped tightly for up to two days.