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
- 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
- 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.
Thin, lightly fried crepes wrap a sweetened homemade cheese filling. Traditionally served with applesauce and sour cream, we enjoyed ours with jam made from local Arctic blueberries.
Some foods just make us happy. Bagels fresh out of the oven, the day’s catch charcoal grilled, and a piping hot skillet of most excellent nachos come to mind. Blintzes fall into this category as well. A brunch classic but great served anytime, they remind me of my Jewish grandmother’s home which always seemed to be filled with the scent of vanilla and hot oil.
Ingredients for approximately 13 blintzes
- 6 eggs
- 1 1/2 cup flour
- 1/4 cup sugar
- 1 cup milk
- 1/2 cup water
- 1 1/2 tsp vanilla
- Pinch of salt
- Vegetable oil with a high smoke point for frying (grapeseed or peanut oil works best); I used light olive oil
- 1 cup ricotta cheese
- 1 package (8 oz.) cream cheese
- 1/4 cup sugar
- 1 egg yolk
- 2 tsp fresh lemon juice
- 1 tsp vanilla
- Pinch of salt
- Blend all of the blintz ingredients together using an immersion blender or electric hand mixer to ensure there are no lumps.
- Warm up a nonstick skillet or a crepe pan on medium heat until hot. The pan is ready when a drop of water sizzles on the surface of the pan.
- Butter the entire surface of the hot pan.
- Pour the blintz batter by 1/3 cupfuls into the center of the pan, then tilt the pan in a circular motion till the batter coats the entire bottom of the pan in a large, thin circular shape.
- Cook the blintz wrapper for about a minute, until edges are dry and tiny bubbles form in center. Flip the wrapper and cook for another 30 seconds. Use a spatula to remove from pan and place on a plate.
- After wrappers are cooked, make the filling.
- Place all filling ingredients in a medium bowl and mix thoroughly with a fork. Filling can be slightly lumpy.
- To fill wrappers, place a heaping tablespoon of filling onto center bottom third of wrapper. Fold bottom of wrapper up over filling. Fold in left and right sides. Finish rolling like a burrito.
- When all blintzes are stuffed and rolled, heat up oil in a frying pan on medium heat.
- Fry blintzes in oil, flap side down for 2 minutes, or until golden brown. Flip blintzes and brown on other side for 2 minutes, or until golden brown.
- Serve warm with sour cream and applesauce or homemade jam.
Recipe adapted from TheShiksa.com
Eggs scrambled with English cheddar, crimini mushrooms, pan roasted tomatoes & shallots, topped with homemade wild Alaskan salmon lox
Oven roasted brussels sprouts
Hearty rustic Italian bread, toasted and topped with butter and cloudberry jam
Satsuma mandarin slices
Orange juice & hand poured French roast coffee
(We recently benefitted from friends cleaning out their refrigerators as they head south for the holidays.)