This week’s Project Pastry Queen was a Wildcard Week. We could go back and make any recipe that we missed. I loosely interpreted that rule (it’s really more like a guideline anyway :P) and made a dish that I had already made once: Peach Jam Scones. Only this time time, we didn’t use peach jam!
On the weekends, I usually make a batch of muffins, scones, or kolache for breakfast the following week. None of the past recipes seemed very breakfast-able and I wanted to somehow incorporate the jar of fresh strawberry spread we made the other night.
If you, too, have a jar of fantastic homemade strawberry jam, this is not a bad way to use some of it!
Josie of Pink Parsley hosted the recipe the first time – you can find the original recipe here. We made a few changes this round:
– Replaced half of the flour with whole wheat pastry flour.
– Replaced the sliced peaches and peach jam with strawberry jam.
– Froze the scones for ~30 minutes before baking to help prevent spreading.
Serve the scones warm with additional strawberry jam on the side. While making jokes about how it looks like someone stabbed the scone and left it bleeding on the baking sheet.