It’s a wonderful thing when you find ingredients that truly marry well together. Like a good relationship this melding of flavors is a partnership of sorts, where each player complements the other, bringing out the best in its partner without losing any of its own shine. Cooking is full of classic flavor pairings, caramel & sea salt, cinnamon & apple, cranberry & camembert, vine ripened tomatoes & creamy mozzarella cheese, and a springtime favorite – sweet strawberries and tangy rhubarb.
It’s this simultaneous transformation and showcasing of raw ingredients that inspires us, to experiment with flavors in the kitchen. The idea of partnering jam and scones by sandwiching a tangy or sweet layer of jam between two buttery rounds of barley based dough works perfect.
The scone itself has so little sugar that it is not too sweet– making it an excellent accompaniment for your choice of apricot, blueberry, raspberry, fig, plum or blackberry jam.