Chocolate Raspberry Jam

This post could also be accurately titled: Or the time I ate jam with a spoon. Seriously this jam is THAT good. I kid you not. We went to a farm this weekend with hopes of picking our own raspberries unfortunately they weren't open for U-Pick that day so I had to settle with bringing home a couple of cartons of fresh raspberries. Last time I bought a carton of fresh raspberries they didn't make it through the front door I ate them all on the walk home. It was totally worth it. They were amazing. I have fond memories of picking raspberries of the bushes out behind my grandparents house when I was younger. I loved being able to eat the raspberries directly off the bush. Grocery store raspberries have never quite been able to live up to the standards of those freshly picked berries.

 I was able to get the raspberries through the door this time and straight into a pot with some sugar to make the most delicious jam ever.

I was a little bit nervous about actually making jam. I have never made it before in the past and I wasn't sure how it would turn out.  I followed this recipe from Love and Olive Oil. It was super simple and really easy to follow. I kind of cheated and didn't actually "can" my jars since I only made four and am planning on giving some to friends and family this week to be used right away so since I didn't have a canning system I felt like keeping them in the fridge was a better option. I am almost half way done one of the jars anyways so I don't really see spoilage as an issue.

I have been eating this pretty much non stop since and I then decided that I needed scones to go with the jam and proceeded to whip up a batch (what is my life).

Hope you enjoy this fantastic jam!
Jaclyn

Peach Scones

I had some peaches that were on the verge of going bad. Generally, when I have any fruit that I need to use up quickly I throw it in a smoothie or make it into a bake or crisp. I debated turning them into a peach crisp but I know that peach crisp never lives up to the high expectations that apple crisp has set for it and I would just be disappointed. I was at a lost for what to make with them when I came across this post from Cupcakes For Breakfast.  Cupcakes for Breakfast is one of my new favourite blogs.  I feel like I can really relate to Nikki and she always posts beautiful photos of delicious looking food. I had yet to actually try my hand at making on of her recipes.  

These peach scones did not disappoint. Sometimes scones can get too dry but these were the perfect texture and just the right amount of sweetness. I used a pastry cutter to make the batter and I am so glad I picked up this little inexpensive gadget. It will turn making pie crusts into a breeze this fall. 

These scones are wonderful alone or with a cup of tea! 

Jaclyn

Raspberry Scones

Lately I've had a thing for scones.  My friend and I have been going for tea every Tuesday at this cute little coffee shop in town and I alway get their strawberry scones. I started craving them today and just had to make them. Of course we didn't have an strawberries but I found some frozen raspberries in the freezer and decided to make raspberry scones instead. They were just as delicious.  I used this recipe. 

I liked that these scones had oats in them. It gave them a great texture. 

I used my stand mixer instead of a pastry blender (to be honest I don't know what that is). It seemed to work just fine. 

Raspberry Scone with a Honey Drizzle 

I cannot wait to have one with tea tomorrow morning for breakfast.

Raspberry Scones from Annie's Eats

Ingredients:

1 large egg

½ cup cold buttermilk

1 2/3 cup all-purpose flour

1 1/3 cups old-fashioned oats

1/3 cup sugar

1 tbsp. baking powder

½ tsp. baking soda

½ tsp. salt

Pinch of nutmeg

10 tbsp. cold unsalted butter, grated on a large grater or cut into small pieces

¾ cup fresh or frozen raspberries

Directions: 

Preheat the oven to 400˚ F.  Line a baking sheet with parchment paper or a silicone baking mat.  

Combine the egg and buttermilk in a liquid measuring cup.  Stir together; set aside.

Whisk together the flour, oats, sugar, baking powder, baking soda, salt and nutmeg in a large mixing bowl.  Add the butter to the bowl and toss.  Cut the butter into the flour mixture with a pastry blender or fork until the mixture so that the mixture is crumbly.  Pour the egg and buttermilk mixture into the dry ingredients and mix with a fork just until incorporated (the mixture will be sticky).  Fold in the berries just until incorporated (be particularly gentle if using fresh berries).  Gently knead the dough 6-10 times, just until it comes together into a sticky dough.  Portion the dough out into 8-12 scones, depending on the size you prefer, and transfer to the prepared baking sheet.  (A large dough scoop is a good tool, but not necessary.)  

Bake for 20 minutes or until golden brown.  Transfer to a cooling rack and let cool for at least 10 minutes before serving.