fbpx Blueberry Scones With Blueberry Chia Jam | Recipes
BurgerMenu
search
search
Breakfast Appetizers Baking Breads Desserts Drinks Sides Soups Salads Snacks Mains Chicken Salmon Gluten Free Weekday
Chanukah Tu-Bishvat Purim Passover Shavuot Nine Days Rosh Hashanah Yom Kippur Sukkot Shabbat
Chef recipes Community recipes
Skill'it Competition Show Shabbat Schmooze with Charlene Nitza, Naturally Trends to Try with Shushy Easy Does It With Esty Wolbe Sunny Side Up with Naomi Nachman Living Full 'n Free with Rorie Weisberg BHIS with Yussi Weisz Shortcuts by Family Table New Leaf with Marla Rottenstreich Supper, Again? With Rena Tuchinsky Kosher Kids Canvas Let's Talk Kashrus Moishe Brings the Bottle Swirl Wine of the Week Uncorked with Erik Segelbaum Rosh Chodesh Club Ingredients of Inspiration Just Make It! Kitchen Kids Kitchen Ambush Marble and Grain Let's Bake with Mini Melanie Queen of Cakes Food Fight Competition Show Let's Fry That: Chanukah Show
Recipe Roundups Family Health Holidays Cooking and Baking Shop
Chanukah Tips and Hacks Shabbat Inspiration Travel Gift Guides Kosher Wines Crafts For Kids Tablescape and Flowers Shopping Cookbooks
Brachot List About the Brachot (Blessings) on Food Parve Foods Waiting After Hard Cheese Waiting Between Meat and Milk Keeping a Kosher Kitchen Kosher Bread What is Kosher?
Close Menu
source image

Blueberry Scones with Blueberry Chia Jam

()
Arrow
Blueberry Scones with Blueberry Chia Jam
Dairy Dairy
8 Servings Serving Icon
40 Minutes Preferences Icon
Easy Easy
Allergens info-icon
Contains
- Gluten - Dairy - Wheat
Diets info-icon
- Vegetarian - Pescatarian

Print icon
Pinterest Whats app icon
Sweet rich pastry oozing with fresh blueberry goodness, paired with a berry-chia jam with no refined sugar.

Directions

For the Scones

1. Preheat oven to 400 degrees Fahrenheit.
2. Mix flour, baking powder, salt, and sugar in a large bowl. Add butter, crumbling the mixture with your fingers to form coarse crumbs. Gently toss in the blueberries.
3. Make a well in the center of the crumbs and pour in the heavy cream. Mix.
4. Remove the dough from the bowl and place on a lightly floured surface. Form the dough into a long rectangle.
5. Using a knife, cut triangles from the dough and place on prepared baking sheet.
6. Brush the top of the scones with heavy cream and sprinkle lightly with coarse sugar. Bake for 15 to 20 minutes, until golden. Serve with jam.

For the Jam

1. In a large pot, combine half the berries and the honey. Bring to a boil, stirring frequently. Reduce heat and simmer for five minutes.
2. Remove berries from heat and mash lightly with a potato masher or fork.
3. Add in remaining berries, cinnamon sticks and chia seeds. Bring to a boil and reduce heat. Simmer for five to 10 minutes, until thickened.
4. Remove cinnamon sticks and discard. Keep jam in containers in the fridge for up to three months.

Credit

Photos by Esti Photography

Recipe tags


Delicious Egg-free Egg-free desserts Mother's day ideas Scones Yossi and Sara Goldstein
Blueberry Scones with Blueberry Chia Jam

How Would You

Rate this recipe?

Please log in to rate

Whats App Arrow Join our "What's For Dinner"WhatsApp GroupArrow

Reviews

Subscribe
Notify of
0 Comments
Inline Feedbacks
View all comments

Related Articles

Should I Make a Shehechiyanu on Etrog Jam On Tu Bishvat?

Shailah of the Week

Should I Make a Shehechiyanu on Etrog Jam On Tu Bishvat?
No Measuring Allowed: Apple Blueberry Fruit Pastry

Baking

No Measuring Allowed: Apple Blueberry Fruit Pastry
Last-Minute Recipes to Make on Yom Tov!

Recipe Roundups

Last-Minute Recipes to Make on Yom Tov!

Related Episodes

Chia Pudding Mishloach Manot

Living Full 'n Free

Chia Pudding Mishloach Manot
Fried Beef Nuggets with Jalapeño Jam

Under The Hood

Fried Beef Nuggets with Jalapeño Jam
Lighten Up Your Sukkot with Heavenly Lemon Blueberry Cakes

Skinny Cooking

Lighten Up Your Sukkot with Heavenly Lemon Blueberry Cakes

Related Recipes