Strawberry Rhubarb Jam + Rose Scones
Strawberry Rhubarb Jam + Rose Scones | Deco Tartelette
Strawberry Rhubarb Jam + Rose Scones | Deco Tartelette
Spring has arrived and my fridge is packed with all sorts of wonderful goodies (I'm so happy!). The kitchen table is overflowing with flowers and we are going through pints of strawberries every week. I was so thrilled to see some fresh rhubarb at the farmers' market this week and immediately decided to make some homemade jam. It turned out lovely so I added some to my homemade scones this morning and we gobbled them up whilst enjoying the springtime morning air on the porch...with a cup of coffee of course. Happy baking!Strawberry Rhubarb Jam + Rose SconesMakes about six sconesIngredients:1 1/4 cup organic all-purpose flour (+ extra 2-3 tablespoons when rolling out the dough)2 teaspoons baking powder1/2 teaspoon rose salt1 teaspoon organic, dried edible rose petals3 tablespoons organic sugar (+ extra for sprinkling)2 tablespoons organic unsalted butter1 tablespoon organic coconut oil1/2 cup organic cream1 large organic egg, beaten (divided)3 tablespoons Strawberry Rhubarb Jam (recipe below)Directions:Preheat the oven to 375 degrees.In a large mixing bowl, combine 1 cup flour, baking powder, salt, rose petals, and sugar. Add the butter and coconut oil using your hands. Mix until well combined. In a separate bowl, combine the cream and 1/2 the beaten egg. Add the egg + cream mixture to the dry ingredients. Fold in jam. Turn dough out onto a heavily floured surface. Sprinkle top with more flour. Roll dough out and cut into rounds. Brush tops with remaining 1/2 beaten egg. Sprinkle with sugar. Bake on a lightly buttered baking sheet for about 10-15 minutes or until golden brown. Serve fresh out of the oven with extra Strawberry Rhubarb Jam on the side (recipe below).Strawberry Rhubarb JamIngredients:1 1/2 cups organic fresh strawberries, sliced1 large stalk fresh organic rhubarb, chopped1/2 cup organic sugar1/2 cup filtered waterDirections:Place sugar, water, strawberries, and rhubarb in a medium saucepan over medium heat. Allow the mixture to simmer for about 15-20 minutes. Allow to cool then place in a ball jar. The jam will continue to thicken as it sits. Store in the fridge…use within one week.Photography + Recipe by Cassie Winslow
