English Raisin Scones with Apple Jam #BrunchWeek

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This post is sponsored in conjunction with #BrunchWeek. I received product samples from sponsor companies to aid in the creation of the #Brunchweek recipes. All opinions are mine alone.

Perfect for brunch or as part of your afternoon tea time, these English Raisin Scones with Apple Jam are slightly sweet, fluffy, unique version of the popular British pastry. 

Oh, LOOK! Look who’s so fancy, making English scones! And homemade jam – what the whaaaaat?!

Listen, you guys know I love to bake all the things, but usually things like scones and biscuits and croissants I just leave to the experts. You know, local bakeries and those lovely blue cans – those experts. But Brunch Week just brings that motivated baker right out of me, and it makes me want to fire up my kitchen like it’s the night before Christmas and I’m about to have a house full of people over.

Except, in this case, I had to eat most of these scones myself. Pity me.

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English Raisin Scones with Apple Jam

Perfect for brunch or as part of your afternoon tea time, these English Raisin Scones with Apple Jam are slightly sweet, fluffy, unique version of the popular British pastry.

Serves 12 scones     adjust servings

Preparation 20 mins Cook Time 30 mins Total Time 50 mins

Ingredients

Scones

• 2/3 cup milk
• 1 teaspoon lemon juice
• 2 cups all-purpose flour
• 1 Tablespoon baking powder
• 1/2 teaspoon kosher salt
• 6 Tablespoons unsalted butter, softened
• 3 Tablespoons granulated sugar
• 1/2 cup golden raisins
• 1 teaspoon vanilla extract
• 1 egg, beaten

Apple Jam

• 1/2 cup sugar
• 2 Tablespoons water
• 1 1/2 pounds apples, peeled, cored, & diced
• 1 teaspoon vanilla extract
• 1 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1/4 teaspoon ginger
• Lemon juice, to taste
• Clotted cream, for serving (optional)

Instructions

Scones

1. Preheat oven to 500 degrees F. Line a baking sheet with parchment or a silicone mat; set aside.
2. Combine lemon juice with milk in a small bowl; set aside.
3. In a large bowl, combine the flour, baking powder, and salt. Cut in butter and massage with fingers until mixture resembles fine crumbs. Stir in sugar and raisins. Create a well in the center of the mixture.
4. Add milk mixture and vanilla and stir lightly until rough dough forms.
5. Turn dough onto a lightly floured surface, kneading it a few times to smooth it out. Gently roll to 1-in. thickness and cut with a 2-1/2-in. biscuit cutter. Gather dough scraps and form a ball, rolling it out and repeating the process once again. Place scones on a baking sheet, then brush tops with beaten egg.
6. Place baking sheet in oven; reduce heat to 425 degrees and bake for 10-15 minutes or until golden brown.

Apple Jam

1. Bring sugar and water to a boil in a medium pot over medium heat, stirring to dissolve sugar. Boil for about 4-5 minutes, swirling the pot occasionally, until mixture thickens and turns a deep amber color. Add diced apples, vanilla, and spices; stir to coat.
2. Reduce heat to medium-low and continue to cook 20-25 minutes, stirring occasionally, until apples have softened and most of the liquid has evaporated.
3. Add lemon juice and stir to combine, using a wooden spoon to crush any larger apple bits. Cool, then serve with warm scones & clotted cream.

by Erica

Recipe Notes

Apple Jam recipe adapted from Bon Appetit.

Nutrition Facts
Serving Size
Amount Per Serving	As Served
Calories 236kcal Calories from fat 62
% Daily Value
Total Fat 7g	11%
Saturated Fat 4g	20%
Transfat 0g
Cholesterol 30mg	10%
Sodium 184mg	8%
Carbohydrate 41g	14%
Dietary Fiber 2g	8%
Sugars 22g
Protein 3g

Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

	Calories	2000
Total Fat	Less than	65g
Sat Fat	Less than	25g
Cholesterol	Less than	300mg
Sodium	Less than	2,400mg
Total Carbohydrate		300g
Dietary Fiber		25g

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Take a look at what the #BrunchWeek Bloggers are creating today!

BrunchWeek Beverages:
Homemade Orange Julius from A Day in the Life on the Farm
Kimchi Bloody Mary from kimchi MOM
Mimosa Bar from Love and Confections

BrunchWeek Egg Dishes:
Asparagus & Pancetta Frittata from The Chef Next Door
Breakfast Burritos from Books n’ Cooks
Chilaquiles from The Redhead Baker
Coddled Eggs with Bacon and Cheddar from Family Around the Table
Eggs Benedict Breakfast Tacos from The Spiffy Cookie
Parmesan Polenta Brunch Bowl with Asparagus and Sausage from Cooking with Carlee
Put an Egg on it Mac and Cheese from Sew You Think You Can Cook
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Smoked Eggs over Asparagus from Cindy’s Recipes and Writings
Spinach Baked Eggs with Habanero Cheddar from Sweet Beginnings

BrunchWeek Breads, Grains and Pastries:
Apple Cinnamon Pull Apart Bread from Pink Cake Plate
Apple Crumble Bread from Hezzi-D’s Books and Cooks
Apple, Sausage & Cheddar Oven Pancake from Wholistic Woman
Cheddar Asparagus Breakfast Tarts from It Bakes Me Happy
Cinnamon Roll Oatmeal from Big Bear’s Wife
Cinnamon Roll Pizza from Palatable Pastime
Best Dutch Baby Pancake Recipe from That Skinny Chick Can Bake
English Raisin Scones with Apple Jam from The Crumby Cupcake
Gluten Free Cinnamon Rolls from Gluten Free Crumbley
Strawberry Lemonade Muffins from An Edible Mosaic
Strawberry Rolls with Orange Icing from The Nifty Foodie
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Biscuits and Gravy Bubble Up from A Kitchen Hoor’s Adventures
Cheesy Bacon Chile Rellenos from Rants From My Crazy Kitchen
Country Fried Steak & Eggs with Habanero Cheddar Gravy from Forking Up
Homemade Chicken Sausage & Egg Stromboli from Hardly a Goddess
Spinach, Artichoke and Asparagus Strata from Cooking in Stilettos
Ultimate Cheddar Grits Bowl from The Barbee Housewife
Veggie Loaded Breakfast Enchiladas from Sarcastic Cooking

BrunchWeek Fruits, Vegetables and Sides:
Apple and Creamy Ricotta Crepes from From Gate to Plate
Apple Cheddar Bites with Honey and Pepper from Feeding Big
Spring Asparagus Salad from Girl Abroad
Sweet Pea Sipper from Culinary Adventures with Camilla
Thai Asparagus Slaw from Jane’s Adventures in Dinner

BrunchWeek Desserts:
Baltimore Peach Cake from Cookaholic Wife
Mandarin Orange Bundt Cake from My Catholic Kitchen

Disclaimer: Thank you to #BrunchWeek Sponsors: Red Star Yeast, Dixie Crystals, Cabot Cheese, Nielsen-Massey, Rainier Fruit, and Michigan Asparagus for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for #BrunchWeek recipes. All opinions are my own. The #BrunchWeek giveaway is open to U.S. residents, age 18 & up. All entries for the winner will be checked and verified. By entering you give the right to use your name and likeness. The number of entries received determines the odds of winning. Six winners will be selected. The prize packages will be sent directly from the giveaway sponsors. The #BrunchWeek Bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members in their household cannot enter or win the giveaway. No purchase necessary. Void where prohibited by law. This promotion is in no way sponsored, endorsed or administered by, or associated with Facebook, Instagram, Pinterest, or any other social channel mentioned in the #Brunchweek posts or entry.