Jam Chronicles: Lemon Plum Lavender Scones

  • Lemon & Lavender makes such a lovely combination for shortbread and pastry, but when you have amazing friends who make things like Plum Lavender Jam – well your baked goods are only bound to get better.  That being said, one of my dearest and closest friends owns a jam company. Her jam combinations are out of this world. For instance I also love to make these scones with Fig Balsamic Jam. Move over Fig Newton because those scones are your new boss – true story.  Anyways, in honor of this jam, which is delightful on its own… I give you a fabulous breakfast, a delightful way to enjoy your afternoon tea, or a darling dessert to enjoy after soup and salad:

LEMON PLUM LAVENDER SCONES: 

Lemon Plum Lavender Scones - lemon lavender scones with a ribbon of plum jam #apronclad

DIRECTIONS:  Preheat oven to 400 degrees (F).

Lemon Plum Lavender Scones #apronclad

Add 3 cups of Scone Mix to your bowl or stand mixer with dough attachment. *Scone mix recipe to follow

Lemon Plum Lavender Scones #apronclad

Add 1 Tablespoon of dried lavender (if you are not crazy about lavender, as my husband is not – you can of course leave it out!)
Lemon Plum Lavender Scones #apronclad

Now add 1 teaspoon of lemon extract. I use these bakery emulsions which is a thicker than extract, but quite simply it does the same job. No extract? You can use 1 Tablespoon of fresh lemon juice in lieu of the extract/emulsion.

Seriously though you should try this product! It’s thicker and so it doesn’t affect the consistency as much as regular extract does.  

Lemon Plum Lavender Scones #apronclad

Now add the zest of half a medium/large lemon (side note: you will use the other half of the zest in topping).

Lemon Plum Lavender Scones #apronclad

Now for the liquid and binder: Add 1/2 cup of water and one large beaten egg.

Lemon Plum Lavender Scones #apronclad

Turn your stand mixer on low (2-3 for about one minute). You want the dough to start to form, but you don’t want to over work it and make your dough tough. You can of course also do this by hand or with a rubber spatula in a mixing bowl.

Lemon Plum Lavender Scones #apronclad

This is the consistency I like to stop at – not fully incorporated so you have to scrape down the sides and of course fold in the dry goods in the bottom of the bowl.

Lemon Plum Lavender Scones #apronclad

Now you can turn the dough out onto a well floured surface for rolling. Make sure to flour the top of the scones lightly too – so the rolling-pin doesn’t stick.  (side note: my Mema always rolls her doughs out between wax paper to help prevent sticking.) If there is not enough flour on the base your will have a hard time getting your scones dough to release, so flour that table well!

Lemon Plum Lavender Scones #apronclad

Now roll your dough out to about 1/4″ thick. I like to work mine into a slightly oblong shape like so:

Lemon Plum Lavender Scones #apronclad

I use some of the misshapen thicker bits at the edge to form a more even edge and fill in any holes or cracks if needed.

Lemon Plum Lavender Scones #apronclad

You can see all the lovely bits of zest and lavender, but now for the best part! We are going to fill this dough with jam.

Lemon Plum Lavender Scones #apronclad

Slather a very generous layer of jam onto half of scone dough, so we can fold the top over and create a jammy layer of goodness.

Lemon Plum Lavender Scones #apronclad

I used about 2/3rds of a jar of jam.

Lemon Plum Lavender Scones #apronclad

I like to use a bench knife to help the dough release from the counter and it helps me flip the dough onto the jam laden bottom bit.

Lemon Plum Lavender Scones #apronclad

Just like so. So now you have a giant scone dough taco filled with glorious plum lavender jam. You’ll notice that my edges didn’t quite meet up – don’t fret.

Lemon Plum Lavender Scones #apronclad

Scone dough is a forgiving creature and I just pinch the edge up to try to conceal and contain as much of the exposed jam as possible – plus you are going to add some sprinkled goodness to help hold it in.

Lemon Plum Lavender Scones #apronclad

Now transfer that puppy to a parchment lined baking sheet so we can top it off and bake it into future glory.

Lemon Plum Lavender Scones #apronclad

The topping: 1 HEAPING Tablespoon of sugar and 1 HEAPING Tablespoon of brown sugar, plus the remaining half of the lemon zest.

Lemon Plum Lavender Scones #apronclad

Generously sprinkle atop your scone, baby.

Lemon Plum Lavender Scones #apronclad

All covered up and ready to bake at 400 degrees (F) for 14 to 16 minutes.

Lemon Plum Lavender Scones #apronclad

Mine baked for 15 minutes total. You want them to start to turn golden and a good sign that the dough is done are the lovely cracks that start to form at the top.

Lemon Plum Lavender Scones #apronclad

I use a pizza cutter and cut the half circle shape into six large scones for serving.

Lemon Plum Lavender Scones #apronclad

and ta-da! Lemon Plum Lavender Scones.

Lemon Plum Lavender Scones #apronclad

The scone has a nice crumb, the top is crisp with sugar and lemony goodness, while the bottom has a nice crust, and the middle has a ribbon of jam. Scone goodness.

Lemon Plum Lavender Scones #apronclad

You can contact Kelle B Jammin’ via http://www.kellebjammin.com  and order your own jam goodness.

Lemon Plum Lavender Scones:

  • 3 cups of Scone Mix (or you could use a store-bought mix)
  • 1 Tbsp dried lavender
  • 1 tsp lemon extract (or 1 Tbsp fresh lemon juice)
  • zest of half a lemon (medium/large)
  • 1 large egg, beaten
  • 1/2 cup water
  • 2/3 cup plum jam

Scone Topping:

  • 1 Heaping Tbsp sugar
  • 1 Heaping Tbsp brown sugar
  • zest of half a lemon (medium/large)

Preheat oven to 400 (F). Mix all the ingredients together in a stand mixer with dough attachment, on low for one minute. (Or by hand in a mixing bowl) Make sure to scrape down sides and incorporate any scone mix in bottom of stand mixer.  Transfer dough to well-floured work surface and lightly flour top of dough . Roll out into a slightly ob-longed circle, about 1/4 inch thick.  Slather lower half with a generous portion of jam about 2/3 cup.  Using a bench knife loosen the top fold of scone dough and roll on-top of the jam covered portion.  Transfer the jam filled half circle to a baking sheet.  Mix remaining ingredients together in a small bowl (sugar, brown sugar, and remaining lemon zest). Sprinkle mixture on top of scone dough and pat down into all the crevices. Bake at 400 for 14 to 16 minutes.  Remove and let cool for 5-10 minutes before slicing into desired servings. Serve with joy and glee.

Click here to print the recipe: LEMON PLUM LAVENDER SCONES

HOMEMADE SCONE MIX:

This makes about 3 batches of scones

  • 4 1/2 cups all-purpose flour
  • 2/3 cup sugar
  • 1/2 cup powdered milk
  • 1 Tbsp baking powder
  • 1/2 tsp salt
  • 2/3 cup shortening (I use butter flavored)

In a large bowl mix all the dry ingredients with a fork or pastry blender.  Add the shortening and work into the dry ingredients (I lose the pastry blender at this point – I like to use my fingers) – work into the flour mixture until completely incorporated. Store in an air-tight container for up to 3 months in your pantry. Longer if stored in freezer or refrigerator. Or divide about 3 cups each into bags and give away with some lovely jam!

Click here to print the recipe: HOMEMADE SCONE MIX

I LOVE THIS SCONE MIX – it’s easy to mix, great to have on hand, and so versatile. You can mix in any spices or ingredients you like, dried fruit for example. It’s wonderful to have on hand for house guests or impromptu tea with a friend.

Happy Baking Y’all!  Apron Clad

4 Comments on “Jam Chronicles: Lemon Plum Lavender Scones

  1. Pingback: KelleB Jammin’ Recipe by ApronCladLady: Lemon Plum Lavender Scones | KelleB Jammin'

  2. Pingback: Savory Scones | Blogversary | apronclad

  3. Pingback: Liebster Award Nomination | April | apronclad

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