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Monday, August 11, 2014

Mini Thumbprint Jam Scones

I fell in love with this recipe when I read about the baker Alice Currah in a beautiful magazine called Where Women Cook (which was a delightful birthday gift from my BFF, Cori, whose own scrumptious recipes are sprinkled throughout this blog).

Okay, true confession . . . maybe I liked the article about Alice, but drooled like a French Mastiff when I saw the delectable photos of the scones in said magazine.  See for yourself:

I knew these would be the perfect dessert to add to my "summer harvest" spread when I hosted book club at the beginning of August.
Summer harvest book club fare . . .
I love cooking for the ladies I love!
And guess what?  Everyone liked them more than rhubarb-raspberry pie made with rhubarb and raspberries I harvested that day, more than huckleberry buckle made with HOURS OF MY LIFE that I spent picking tiny-but-precious huckleberries, and even more than the apple pie made with three types of heirloom early-ripening apples (Red Astraiken, Carroll, and Goodland) that I picked from my dad's orchard just three days before book club and peeled and cut by hand because each apple is too uniquely shaped and sized for the peeler-corer-slicer.

That's how good these scones are.

I used my mom's Nanking Cherry jam/syrup (I make jam, but add a little extra water so it's more like a really thick syrup) as the jam in these scones, and that combination of cherries and almond glaze is so heavenly (this from someone who does not like cherry ANYTHING).  But I think it would also be perfectly delectable with raspberry or strawberry jam.

The recipe said to cut the disks into fourths, but I
cut them into sixths and I think they were perfect
Yummmmmmmmmmmmmmmmmmmmmm
It stopped raining just for book club!
The scones were the first dessert to disappear.
{PS- I like how you can see Brenda working
on the book club binder in the background}
I thought a cute retro fox was the perfect clipart to compliment this quintessential British confection . . .

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