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