Fruit Scones

While searching for a simple recipe to serve as the hamantashen for today’s Purim celebration, I remembered the delicious scones a friend made back at Jubilee, adapted from Simply In Season. I took several more liberties, and ended up with a mildly sweet biscuit. Still some room for improvement, but they were perfect for the occasion and a hit with the kids, and I liked them much better than the traditional treat.

Jam Scones

4 cups whole wheat flour

1/4 to 1/2 cup unsweetened fruit preserves (or another sweetener of choice)

1 teaspoon salt

2 teaspoons baking powder

1/2 teaspoon baking soda

4 tablespoons butter

1 cup yogurt (I used milk instead, cream or kefir would probably also work)

1 egg

1/2 to 1 cup fresh or dried fruit (optional)

Mix dry ingredients in a large bowl, then cut in butter with a pastry knife. Beat together the egg, milk or yogurt, and fruit, and stir just until combined. Soak overnight if desired, then roll out and cut into triangles or whatever shape you prefer. Place on greased baking sheet and bake for 12-15 minutes at 400F, or 20-30 minutes at 350F

This entry was posted in Breads and Baked Goods, Breakfast, Cooking With Kids, Holidays, Snacks and Sweets and tagged , , , . Bookmark the permalink.

One Response to Fruit Scones

  1. Pingback: Spelt & Poppy-seed Hamantaschen | Of Pancake Flips and Oven Flops

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