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Scone Jam Made with Rosé and Pinot Noir

As you prepare your Christmas Day list of foods to serve, you will want to check out this recipe from J Vineyards & Winery in California. This recipe might just be perfect for Christmas Day breakfast or any time of the day when guests drop by. The fig jam recipe calls for J Brut Rose and J Russian River Valley Pinot Noir.

Scones with Bacon & Blue Cheese, Fig Jam

Makes 32 Scones


Ingredients for Scones

2 cups all purpose flour
1/3 cup sugar
1 tablespoon baking powder
½ teaspoon salt
3 oz. cold butter
1 egg
½ cup cream
½ cup bacon, (15 slices), diced and cooked
½ cup crumbled blue cheese

Ingredients for Fig Jam

1-1/2 cups J Brut Rose
1-1/2 cups J Russian River Valley Pinot Noir
3 cups water
12 ounces figs, diced
2 cups sugar
½ cup lemon juice
Bouquet Garni: 2 sticks cinnamon, 1 tablespoon + 1 teaspoon allspice, 2 teaspoons cloves


Directions for Scones

Combine dry ingredients in a bowl. Add butter and mix well. Add egg and remaining ingredients; mix to combine. Place batter on floured surface and shape into 32 (1/2 inch thick) triangles. Bake in preheated 425-degree oven for 12 minutes.

Directions for Fig Jam

Simmer ingredients in a saucepan for 45 minutes or until thick, stirring as mixture thickens. Remove bouquet garni; refrigerate jam until ready to use. Makes about 16 ounces. Serve with scones.

Recipe provided by J Vineyards & Winery in Healdsburg, California.

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