Raspberry Thumbprint Scones

Can we talk about these scones for real? They are ridiculous in the best possible way. The dough, oh that dough. It crumbles in your mouth but doesn’t fall apart on your plate. It’s graced with flaky salty morsels while remaining sweet. It’s even good enough to be devoured on its own sans jam. But who are we kidding? Of course we’re going to put jam on it.

Scones

I generally try to avoid recipes that call for obscure ingredients. And by obscure, I mean anything not typically found in my pantry. Almond what? Coca-who? These intimidating ingredients usually lead to depleting my baking budget while filling my shelves with items I won’t use again. However, for this recipe I put on my big girl pants and ventured down the path of the unknown. The outcome was these delicious Raspberry Thumbprint Scones.

Okay, so almond meal and buttermilk might not be the most obscure foods out there, but they don’t typically find their way into my kitchen. Turns out tracking them down wasn’t half as hard as I thought it was going to be.

I was able to purchase almond meal from the bulk bins at my local grocery store, which allowed me to cut costs and only buy the amount the recipe required. As for buttermilk, I chose to use an easy at-home substitute. Mix 1 tbsp of white vinegar with 1 cup of milk; let rest for 3-5 minutes and voila! You can now scratch buttermilk off your list. Although it’s not as flavorful as true buttermilk, I love this trick because I use what the recipe calls for and am left with regular milk (a baking staple!).

When whipping up these scones, store bought jam will do just fine. The magic comes in baking the scones. As the dough bakes, the jam begins to break down and comes out thicker and seemingly gooier than before. I opted for raspberry but you can use any flavor jam or preserves your heart desires.

Now do yourself a favor and head on over to Butter and Brioche for the complete mouth watering recipe.

Linzer Cookies

When I first made these cookies, it was right around Valentine’s Day, and I happened to be snowed in at my apartment. Snowpocalypse 2014 had hit Portland. While others were out cross country skiing and sledding through the neighborhoods, I was excited for an opportunity to do nothing but bake. There was something about the crisp white layers hanging from the trees and covering the streets that put me back in the Christmas spirit. These Linzer cookies were the perfect baking project and happened to satisfy both holiday spirits (Cupid and Santa would be proud).

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The heart shape and jam filled centers made them fitting for Valentine’s Day and the dusting of powdered sugar echoed the snow falling outside my window. Not to mention the overall comfort and deliciousness that shortbread cookies always seem to provide. Yup. These were the right choice.

As you’re reading, it’s probably neither Christmas or Valentine’s and you may be wondering why I’m still posting this. Don’t let the season stop you from making these heavenly hearts. The shortbread and jam combination balance one another without being overly rich, while the dusting of powdered sugar adds just the right amount of sweetness. Plus there’s jam in the middle which makes this a perfectly acceptable breakfast item, right? Move over toast. These Linzer cookies are coming through! But seriously, pair them with your coffee or tea for some extra pep in your morning step. Also, why not spread love all year long? Cheers to happy hearts.

For the full recipe and step by step instructions, head on over to Jaclyn’s Cooking Classy blog. Thanks Jaclyn!