Orange-currant scones with warm raspberry jam

Orange-currant scones with warm raspberry jam

Today I had a stroke of inspiration. I warmed up a frozen homemade scone—the lightest, yummiest whole-wheat scone you've ever had, mind you—and topped it with homemade jam. Since it was second breakfast, I wanted some fruit with it. So I heated up some frozen raspberries with the teensiest bit of sugar until they were warm, brilliantly red and soft and used it as jam. Easy-peasy and oh-so-good. Try it!

In case you're wondering, the scone recipe is from Quick Vegetarian Pleasures by Jeanne Lemlin and I bumped up the whole-wheat flour ratio, so it's half-whole-wheat. Best Orange-Currant Scones around.

Comment