Cloudberry jam swirled into these buttery scones creates an attractive twist on a breakfast, brunch or snack-time favorite.
With our date for departing Point Hope set for less than four weeks from now, we still have several jars of cloudberry jam on hand. I went to bed last contemplating creative ways to use this luscious pantry item and woke this morning inspired: Why not roll the scone dough jelly roll-style?
Since traditional scones dough is not very sweet, it lends itself to the savory or the sweet depending on what is mixed into it. This recipe would work nicely with any type of jam or savory spread.
Swirled Cloudberry Jam Scones
Ingredients
- 2 cups all purpose flour
- 1/3 cup granulated sugar
- 1 tsp baking powder
- 1/4 tsp baking soda
- pinch salt
- 1 stick (1/2 cup) frozen unsalted butter
- 2 eggs
- 1/2 cup unflavored yogurt
- cold water
- 3/4 cup cloudberry jam
Directions
- Preheat oven to 400 degrees F. Line a baking sheet with parchment paper. Set aside.
- In a medium bowl, whisk together flour, sugar, baking powder, baking soda and salt.
- Grate frozen butter into flour mixture. Stir well.
- Whisk together eggs and yogurt.
- Pour yogurt mixture into flour mixture and knead together. Mixture will be sticky.
- Add cold water to mixture while kneading, a tablespoon at a time, until dough comes together.
- Turn dough onto lightly floured surface.
- Roll dough into a rectangle. Dough should be about 1/2 inch thick.
- Spread jam onto rectangle, avoiding edges.
- Roll dough up jelly roll-style.
- Cut log into 3/4 inch pieces.
- Place cut scones onto parchment-lined baking sheet.
- Bake until golden, about 15 minutes.
- Let cool a few minutes before serving.
- Serve with lemon curd and a freshly brewed cup of coffee.
CutterLight 
Reblogged this on Cornelius Veakins and commented:
Definitely on my “to do list”
Thanks for the reblog!
Cloudberry Jam? What a treat!
We’re definitely going to miss picking these wonderful berries when we leave the Arctic!
I think they are the most delicious and exquisite berries in Alaska. Sweet and flavorful, but only for a few days…
Did you by any chance meet a couple on fat bikes this winter? They came through Puntilla Lake around Iditarod, had a fly tent and a titanium wood stove and wanted to make it to Point Hope.
What a name – Point Hope. Sounds intriguing.
No, we didn’t see them.
Looks tasty! After your rave reviews of cloudberry jam, I might have to pick some up sometime. As a kid, I once got a jar of it from the Swedish deli in our neighborhood, and found it vile. Now living in a very Norwegian part of the Midwest, I’m betting I can pick it up somewhere and see if my tastes have changed for the better! Seems a bit quicker that getting up to the tundra and harvesting berries myself!
We had read cloudberries were popular in Sweden. Hope you get to try the jam again!
You had me at Cloudberry! Someday I’m going to get a jar…. 🙂
They’re the best. We’re wondering if Mongolia has wild berries to pick!
hummm, can’t wait until you get there to find out all of the local things! 🙂
We know there will probably be more meat in our diet than in the past. It’s a nomadic herding culture, and that’s still reflected even in the city grocery stores.
Well, then I hope you like meat….LoL ~ 🙂
Where is your next adventure?
We leave Point Hope in just seven days and will spend about two months in Seward, Alaska on our sailboat. Then we’ll fly to Northern California to say good-bye to friends and family down there, and from there we’re off to Ulaanbaatar, Mongolia for two years. We’ll be teaching at an international school in Ulaanbaatar, with students from 20 some countries including Mongolia.Thanks for reading, and we hope you’ll stay with us as we take our “Living Well Off The Beaten Path” philosophy to the world’s least densely populated country!