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.

CNRGEX5RSH42

Sherry Lipp

One Comment

  1. oh that sounds so delicious! strawberries are so fabulous at this time of year! mmm!

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