Oat Scones with Chop and Drop Peach Rhubarb Jam ~ the scones are extra tender thanks to oat flour, and I make the jam with my unique chop and drop method, you simply count your pits to determine the amount of sugar you’ll need.
This is a great summer breakfast combination. The scones are moist, crumbly and oaty, and the jam is pure sunny fruit. If you look closely you will see that I snuck in vanilla bean. The rhubarb adds a little color and cuts the sweetness of the peaches.
This is for a small batch jam; I made about 2 cups. The amounts are flexible, depending on your peach haul. This method not only dispenses with the canning process, it bypasses the whole weighing of the fruit and sugar. This is truly a chop and drop recipe, meant to demystify the idea of jam making— you’ll just count your pits to determine the amount of sugar you need. You can adjust it to your taste, as well, since you aren’t relying on the sugar to preserve the fruit. This is for a small batch, refrigerator style jam, meant to be consumed within a couple of months.
If you love traditional scones, you will probably want to try my Homemade Clotted Cream, it’s an authentic British recipes that makes the most amazingly thick cream you’ve ever tasted.
- Freeze the jam for longer storage.
- If you don’t have cake flour, you can make your own! Add 2 tablespoons of corn starch per cup of all purpose flour, and sift it several times. Then measure out the amount you need.