Experimental Strawberry Scones and Creme Filling

The oddlings in February 2012.

PRE-INGREDIENTS

self-rising flour

3/4 cups flour + 1 teaspoon baking powder + 1/4 teaspoon salt

buttermilk 

1 tablespoon white vinegar or lemon juice + enough milk to bring the total to one cup, allow to sit for 5 minutes

SCONES 

Sift these ingredients together in a large bowl:

3.3 cups self-rising flour (500g)
2 rounded teaspoons baking powder
1 Tablespoon powdered sugar

Combine these ingredients in a 2-cup measuring cup:

1 cup buttermilk
1/2 cup strawberry jam
4 Tablespoons melted butter
1 egg, beaten

...until butter is homogeneously incorporated into the liquid and does not return to float on top.

Pour liquid ingredients into dry ingredients in bowl and stir to combine in short order. Allow to sit for 20 minutes in bowl. Spoon onto a parchment-covered cookie sheet (can roll-shape in hands to a thickness of 3 inches diameter by just under one inch thick, makes ten) and allow to sit for another 10-15 minutes. Bake at 410 F for 15 minutes.

Fill with Strawberry Jam Creme.


STRAWBERRY JAM CREME

Cream together these ingredients with an electric beater:

1/2 cup shortening
1/2 cup strawberry jam (8 Tablespoons)
1 Tablespoon vanilla
(red food coloring, if desired)

...then add 2.5 to 3 cups powdered sugar a cup at a time until mixture reaches desired consistency. Spread on cooled scones as a filling. Freeze to store or to thicken into a chewy texture.