SCD Recipe: Strawberry Jam Scone Bars

You might be wondering why I am calling these scone bars, instead of just bars. It’s because the base uses my scone recipe and the texture is more crumbly than regular bars. I would have made them like regular scone, but I thought it would be easier to put the strawberry mixture one thing than to try to put it on a bunch of individual scones.

The jam is a little tart, so if you want it to be sweeter you can add some honey while the strawberries are simmering.

Scone base:

2 1/2 cups almond flour
1/2 tsp baking soda
1/2 tsp salt
1 tsp cinnamon
2 eggs
1/4 cup honey
1/4 cup melted butter
1 tsp lemon juice

Strawberry Jam:

2 cups sliced fresh strawberries
1 tsp lemon juice
1/4 tsp ginger
1/4 cup water

Preheat oven to 350 degrees.

Place all jam ingredients into a medium saucepan. Cook over medium-high heat until strawberries break down. Reduce heat to medium-low and simmer for 5 – 10 minutes and liquid reduces. Mixture should be thick, and somewhat jam -ike (though it will be runnier).

While jam is simmering prepare scone base.

Place dry ingredients in a large bowl. Mix. Add wet ingredients. You can do this in a small bowl and mix separately if you like, but I usually don’t worry about it. Combine thoroughly.

Oil an 8 x 8 baking dish. Spread scone mixture evenly in the dish. Pour strawberry mixture over the top and spread to cover.

Bake for 30 – 35 minutes until it is firm and not doughy in the middle. It will probably still be a little soft.

Cook completely before serving. Store in refrigerator.

This recipe being shared on Slightly Indulgent Tuesday.

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Sherry Lipp

Sherry Lipp

Sherry is a writer/blogger specializing in entertainment and food writing. She has been following a gluten, grain, and sugar-free diet for over 15 years and is the author of Don't Skip Dessert: Gluten-Free, Grain-Free & Sugar-Free Sweet Treats. She also enjoys writing about movies and television. You can find her entertainment articles at cinemalowdown.com.
Sherry Lipp

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