Cue Up The Episode!

1. Make sure to listen to Carilyn Mae on The Storied Recipe Podcast, A Nomad Puts Down Roots while you make her Buttermilk Scone and Quick Jam recipe!

Make the Jam

1. Place a clean plate in the refrigerator.
2. Mix berries in a saucepan with ½ cup sugar. Allow the berries to macerate in the sugar for 15 minutes, stirring occasionally to coax the juice from the berries.
3. Bring the fruit to a strong simmer over medium heat until the berries burst and release their juices.
4. Increase the heat to medium-high and stir the berries with a wooden spoon or spatula, occasionally at first, and then more frequently as the juices thicken. Cook until most of the liquid has evaporated and the fruit has mostly broken down. The time really depends on the ripeness and fruit type, but this could take 20-45 minutes before it will jam. Once the liquid goes from a rapid, rolling boil, with smaller bubbles, to a slow, thick tar like boil with big bubbles you are close. Stir constantly at this stage to prevent scorching. Be careful because it can splatter at this point.
5. Add the lemon juice and continue cooking, stirring constantly, until the jam returns to its previous consistency, about 5 minutes.
6. Test your jam by spooning a small amount onto the plate you chilled. Return the plate to the refrigerator and wait for two minutes. Drag your finger through it. Finished jam will leave a clean line without jagged edges or be runny. If the line isn’t clean, continue cooking the jam for a few minutes, and repeat the plate test.
7. Ladle the hot jam into a clean jar and allow to cool completely before placing in the refrigerator.

Buttermilk Scones

1. Preheat the oven to 425°F / 218ºC.
2. In a large bowl, whisk together the flour, sugar, baking powder, kosher salt, and baking soda until fully incorporated.
3. Cut the butter into the dry mixture, using a pastry blender or fingertips, until the mixture looks like course cornmeal.
4. Gradually pour in the buttermilk and mix with a wooden spoon or rubber spatula until the dough just comes together.
5. Turn the dough onto a lightly floured surface and knead lightly and quickly with your hands until the dough is smooth, and the buttermilk is evenly incorporated. Do not overwork! We don’t want the gluten to develop.
6. Pat the dough to a thickness of 1-inch. Use a wide mouth mason jar, or pastry cutter, dusted in flour to cut out 8-9 round scones. When cutting press straight down. Don’t twist. This will help the scones get an even rise as they bake.
7. Flip the scones over and place them on a parchment or silpat lined baking sheet. Make a dimple in the center of a scone to house the jam. I found my mortar to be a perfect tool for the job!
8. Brush the tops with the milk/cream, and sprinkle with sugar to get a good crunchy top. Bake for 10 minutes.
9. Remove the scones from the oven and place a dollop of jam on each scone. Lower the oven temperature to 350ºF / 176.6ºC and continue baking for 12-15 minutes, until the scones are golden brown.
10. Serve the scones while they’re still warm with a delicious cup of coffee or tea.