Walnut Jam Scones

Here's another recipe from Huckleberry. Unusual looking scones I thought...more like very thick thumbprint cookies, but there's nothing cookie-ish about these scones...they're perfection: crumbly and light. Not overly sweet either, which is the way I like my scones and besides, the raspberry jam provides the perfect balance in your mouth. Don't be surprised to find your sheet pan very buttery after baking, which explains why these scones don't need any additional butter slathered on top. 

Isn't it great they can be frozen unbaked for a month or so? You can take them out of the freezer and in 30 minutes, a delicious breakfast is ready to go.

Walnut Jam Scones
From Huckleberry, by Zoe Nathan

1 3/4 cups plus 2 tablespoons all purpose flour
3 tablespoons cornmeal
1 tablespoon plus 1 1/2 teaspoons baking powder
4 1/2 tablespoons chopped walnuts, toasted and ground
1 tablespoon plus 1 1/2 teaspoons sugar
3/4 teaspoon kosher salt
1 cup plus 1 tablespoon cold unsalted butter, small cubes
6 tablespoons cold buttermilk
1 1/4 cups raspberry jam

In a large bowl, combine the flour, cornmeal, baking powder, walnuts, salt and sugar. Add the cubed butter and work with your hands until there are no chunks of butter bigger than peas or small lima beans. Lightly toss to distribute.
Dump the mixture on a clean surface and, with the heel of your hand, flatten out the dough and start gathering it in until it forms a dough. Do not overwork. There should be some small chunks of butter left.
Pinch off about 3-4 tablespoons of the dough (I filled an ice cream scoop) and place on an ungreased sheet pan. Make an indentation in the center with a spoon and fill with a teaspoon or two of the raspberry jam. Cover and place in the freezer for at least two hours. (Or up to one month, well wrapped.)

Preheat oven to 375. Place the scones on a parchment-lined sheet pan. Make an egg wash with 2 yolks and a couple tablespoons of heavy cream and brush the scones all over. Sprinkle with sugar and bake the frozen scones for about 30 minutes or until well browned.