On March 17th here in the United States everything goes green, as we celebrate the heritage of our Irish countrymen. Celebrations that include green clothing, dancing, bagpipes and of course… food!
We decided to join the celebration with a recipe for traditional Irish scones. Scones are originally connected with Scotland, Ireland and England, but we’ll never know for sure where they originated.
Scones were originally made with oats, shaped into a large round and scored into wedges, then griddle-baked over an open fire. Today, scones are quick breads similar to American biscuits, made with flour, sugar, baking powder, butter, milk and eggs, and baked in the oven as individual rounds or wedges.
You can dress up your scones with dried fruit and eat them plain. Or go for something really decadent and add a dollop of jam. Which is why we tried our hand at a mixed berry jam to go with our scones.
Elderberry jam? Maybe this berry doesn’t seem like a good choice for jam making. But when combined with honey and our secret blend of lemon and spices, it is nothing short of awesome! The dark intense flavor of this berry makes amazing jam. Who knew!?
Not only does it taste amazing, but it’s also a great way to get your daily dose of elderberries. Not to mention a lovely Irish breakfast.
A guilty pleasure. Without the guilt!
Elderberry Blueberry Freezer Jam
1 ½ cups fresh or frozen (thawed) blueberries
1 cup prepared elderberries, from dried whole elderberries (see instructions)
½ cup lemon juice
1 cup honey
½ tsp cinnamon
3 TBS Sure Jell pectin (pink box)
Cover ½ cup dried whole elderberries with ¾ cup boiling water and soak overnight. In a blender, pulverize the berries into a pulp. Press the pulp through a fine strainer until all the thick juice has been removed from the seeds and fiber. Discard the seeds and fiber.
Combine the pressed elderberry juice, blueberries, cinnamon and lemon juice in a saucepan. Mash the blueberries with the bottom of a flat glass until mashed thoroughly. Bring mixture to a boil, then add honey and stir until dissolved. Return to a boil and continue to boil for 2 minutes stirring occasionally.
Stir in the pectin and return the mixture to a full boil and boil hard for exactly 1 minute. Remove from heat and pour into jars or freezer containers. Allow to cool to room temperature before sealing and refrigerating. The jam will gel as it cools. This jam may be stored in the refrigerator for 3 weeks and in the freezer for up to 6 months.
Irish Scones
2 cups flour
3 tsp baking powder
½ tsp salt
¼ cup sugar
¼ cup butter
2 TBS shortening
¾ cup half-and-half
1 egg
1/3 cup dried cranberries or currants (optional)
In a large bowl combine the flour, baking powder, salt and sugar. Add the butter and shortening and cut it into the flour using a fork or pastry blender until fine crumbs form. In a separate small bowl, whisk the egg and half-and-half together. Add this mixture along with the dried fruit (if using) to the flour and combine until a sticky dough forms.
Turn dough out onto a floured board and pat into a circle, about 1 inch thick. Cut into biscuit rounds and place biscuits on a lightly sprayed or greased baking sheet. Bake in a 375-degree oven for 12-15 minutes or until very light brown. Serve warm with jam.
Enjoy!
FREE PRINTABLE RECIPE CARDS:
Get whole dried elderberries for this recipe HERE
Follow us on Facebook so you don’t miss out on our “Empowering Natural Health Series” where we share our knowledge and expertise about planting and cultivating elderberries, using elderberries to support immune health, and inspiring your family to live a healthier lifestyle.
And of course – MORE GREAT RECIPES LIKE THIS ONE!
