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10 oz.
Stripling’s Strawberry Jelly has an impressive lightness and is just the right amount of sweetness for a multitude of uses. We recently decided to pair it with scones, and the combination is blissful.
While scones are often served with jam, Stripling’s Strawberry Jelly perched perfectly atop the warm scones we pulled out of the oven.
Scones are gaining popularity in our region, though it’s still very likely to encounter folks who may ask, “What is a scone?” The quick answer to that question is this: A scone is a slightly sweet, buttery biscuit with Scottish origins. (The word ‘scone’ rhymes with ‘Joan’.)
Scones rely on cold butter for their delicate, flaky texture, whereas biscuits are often made with shortening and are more crumbly. Scones are usually served with coffee and tea as a dessert, while biscuits are more of a side bread most popular at breakfast.
We don’t foresee the extinction of the biscuit in the South any time soon, but it may face an ever slight decrease in its popularity ratings as more and more people are introduced to scones.
Simple Easy Scones
3 cups self-rising flour
1 teaspoon baking powder
Dash of salt
1 ½ teaspoon sugar
6 tablespoons sweet butter
½ cup milk
1 (10 ounce) jar Stripling’s Strawberry Jelly
Preheat oven to 375 degrees.
Sift flour, baking powder, and salt. Add sugar. Cut in butter with a fork to get a uniform consistency of coarse crumbs, almost like corn meal. Add milk, making the mixture moist enough for the crumbs to cling together. Roll out to 1-inch thickness. Cut into 2- inch circles. Place on greased cookie sheet and bake for 15 to 20 minutes or until lightly golden brown.
Serve warm, and dollop generously with Stripling’s Strawberry Jelly.
*Depending on your whims, you can also add small fruits, nuts, or even chocolate chips to the batter. And, many people cut the scones into triangles or even squares.
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Item #3209
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