Cornmeal Scones with Small-Batch Cranberry Jam

I've posted a million cornmeal recipes on the blog, but why not make it a million and one? 

My cornmeal saga started two years ago, with my Molasses Cornmeal Drop Biscuits. These biscuits were delightfully craggy and gingerbread-y. Then, last summer I post Toaster Corncakes, perfect for a quick breakfast or snack. Finally, last fall I posted a Pumpkin Spice Cornbread Skillet. This recipe was great for feeding a crowd and had a pleasant pumpkin spice flavor.  

All these cornmeal recipes are great, but with this cornmeal scone recipe, I wanted to add a fruity element. Initially, I tested cornmeal scones with cranberries baked inside. These tests were okay, but the cranberries were a little too tart, even with added sugar in the batter. 

So, I opted for a jam. The jam route was definitely the right choice. The cold, tart cranberry jam balances perfectly with scones fresh out of the oven. Whether you're looking for a holiday side dish or a breakfast treat, these scones have you covered!

Let me know what you think of the recipe and don't forget to follow the sustainability tips below!

Time: 45 minutes

Makes: 6 large scones with jam

Ingredients

For the Cranberry Jam

• 1 cup cranberries

• 1/3 cup sugar

• 2 tablespoons orange juice from about 1/2 an orange

• A pinch of cinnamon

For the Cornmeal Scones

• 1 1/2 cups all-purpose flour

• 3/4 cup cornmeal

• 1 tablespoon baking powder

• 1/2 teaspoon salt

• 6 tablespoons cold butter

• 3 tablespoons maple syrup

• 1/4 cup aquafaba or 1 egg

• 3/4 cup buttermilk

  • I tested this recipe using vegan buttermilk. To make vegan buttermilk, combine a scant 3/4 cups nut milk with 1 tablespoon lemon juice.

Methods

For the Jam

1. Place all ingredients in a small saucepot over medium-low heat. Let cook, stirring frequently, until the cranberry juices start boiling, about 5 minutes.

2. Transfer jam to a blender, and blend until smooth. Pour jam back into the saucepot and bring to a boil. Let boil until slightly thickened, about 1 minute. Transfer jam to a glass container and store in the fridge for up to 1 week.

For the Scones

1. Preheat oven to 400 F.

2. Whisk together flour, cornmeal, baking powder and salt. Then, cut the butter into small cubes. Use your fingertips to rub the butter into the dry mixture until the texture resembles sand. Add the maple syrup, aquafaba or egg, and buttermilk to the mixture. Stir until just combined.

3. Transfer the dough to a large parchment-lined baking sheet. Shape the dough into a disk about 6 inches in diameter and cut it into 6 triangles. Separate the triangles to 2-inches apart. Work quickly to avoid excess sticking. Bake the scones for 20-25 minutes, or until lightly golden. Slather with jam and eat up!

Sustainability Tips

• Cranberries and Orange Juice: Make this when all the produce is in season during early fall. Doing so will make it easier to find local and organic produce. Buying organically and locally cuts down on pesticide contamination and can help you get to know your local food producers.

• Butter and Buttermilk: Since cows contribute a lot to climate change, I like to buy my dairy products from B Corps, which are held to really high environmental and social standards. Alternatively, you could buy from a local dairy producer.

• Egg: Local eggs are really easy to find if you look for them. Buying locally means your eggs won't have to travel as far, reducing greenhouse gas emissions and energy use.