Scones are a welcome treat anytime, but Breakfast Scones area a special treat.
While the original scones from Scotland were made from oats and baked on a griddle, modern scones bear more resemblance to American biscuits which is the term used in England for cookies. How confusing and intertwined is that? The good news is this is a straight forward, easy to make breakfast or brunch treat. Continue reading
Peach Jam is a favorite of mine, but only if I make it myself. So often, commercial jams, preserves and jellies are too sweet and stiff to actually taste the fruit. This Peach Jam does not contain pectin and is soft set. While it is thick enough to sit on a scone, toast or biscuit, it also makes a great topping for ice cream.
Some fruits, especially cranberries have enough pectin themselves that they will set up rather stiffly. Not so much with ripe peaches. Cutting back on the sugar allows the flavor the of peaches to come through and adding a bit of amaretto is a background flavor that enhances the peaches as does a bit of almond extract in a pie. Continue reading
