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SideChef
Recipes
Breakfast
Walnut Jam Scones

11 INGREDIENTS • 10 STEPS • 2HRS 40MINS

Walnut Jam Scones

Recipe
5.0
1 rating
Walnut Jam Scones from Huckleberry Bakery in Los Angeles are divine. When they shared the recipe we had to try them with our brand new flavor, Tangerine Marmalade.
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Just Jan's
I'm Jan, creator of Just Jan's spreads. All my recipes use my natural spreads.
https://www.justjans.com/
Walnut Jam Scones from Huckleberry Bakery in Los Angeles are divine. When they shared the recipe we had to try them with our brand new flavor, Tangerine Marmalade.
2HRS 40MINS
Total Time
$1.06
Cost Per Serving
Ingredients
Servings
6
us / metric
All-Purpose Flour
1 3/4 cups
All-Purpose Flour
Walnut
1/4 cup
Walnut, ground, toasted
Cornmeal
3 Tbsp
Cornmeal
Granulated Sugar
4 tsp
Granulated Sugar
Baking Powder
4 tsp
Baking Powder
Kosher Salt
1 tsp
Kosher Salt
Unsalted Butter
1 cup
Cold Unsalted Butter, cubed
Buttermilk
1/3 cup
Buttermilk
Just Jan’s® Tangerine Marmalade
1 cup
Just Jan’s® Tangerine Marmalade
or Fruit Spread of Your Choice
Egg
1
Egg
Granulated Sugar
to taste
Granulated Sugar
Nutrition Per Serving
VIEW ALL
Calories
652
Fat
38.5 g
Protein
6.2 g
Carbs
70.7 g
Love This Recipe?
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Walnut Jam Scones
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Just Jan's
I'm Jan, creator of Just Jan's spreads. All my recipes use my natural spreads.
https://www.justjans.com/
Cooking InstructionsHide images
step 1
Combine All-Purpose Flour (1 3/4 cups), Cornmeal (3 Tbsp), Baking Powder (4 tsp), Walnut (1/4 cup), Granulated Sugar (4 tsp), and Kosher Salt (1 tsp) in a large bowl. Stir together.
step 1 Combine All-Purpose Flour (1 3/4 cups), Cornmeal (3 Tbsp), Baking Powder (4 tsp), Walnut (1/4 cup), Granulated Sugar (4 tsp), and Kosher Salt (1 tsp) in a large bowl. Stir together.
step 2
Add the Unsalted Butter (1 cup) and work the mixture together with your fingers until the pieces are pea and lima bean sized.
step 3
Add Buttermilk (1/3 cup). Toss the mixture together to evenly distribute. Dump the bowl out onto a clean surface.
step 3 Add Buttermilk (1/3 cup). Toss the mixture together to evenly distribute. Dump the bowl out onto a clean surface.
step 4
Using the heel of your palm flatten out the dough. Gather it back together in a mound and repeat the flattening gesture for about 2 or 3 repetitions. Be sure to not over work the dough.
step 4 Using the heel of your palm flatten out the dough. Gather it back together in a mound and repeat the flattening gesture for about 2 or 3 repetitions. Be sure to not over work the dough.
step 5
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.
step 6
Dip a tablespoon measure in flour to coat, 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.
step 6 Dip a tablespoon measure in flour to coat, 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.
step 7
Preheat your oven to 375 degrees F (190 degrees C).
step 8
After chilling, beat an Egg (1) and brush on the rim of the scones. Liberally sprinkle with extra Granulated Sugar (to taste).
step 8 After chilling, beat an Egg (1) and brush on the rim of the scones. Liberally sprinkle with extra Granulated Sugar (to taste).
step 9
Fill indentations with a generous tablespoon of Just Jan’s® Tangerine Marmalade (1 cup).
step 9 Fill indentations with a generous tablespoon of Just Jan’s® Tangerine Marmalade (1 cup).
step 10
Bake from frozen about 30 minutes until nicely browned. Best eaten the day they are made or wrapped tightly for up to two days.
step 10 Bake from frozen about 30 minutes until nicely browned. Best eaten the day they are made or wrapped tightly for up to two days.
Tags
Breakfast
American
Brunch
Comfort Food
British
Snack
Shellfish-Free
Easter
Vegetarian
Mother's Day
Valentine's Day
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