Poppy Seed Scones with Rhubarb Jam

Weekend Cooking

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Poppy Seed Scone with Rhubarb Jam

Weekend Cooking is a great meme, and it inspires me to try out some new things! Last week, two recipes were posted that sounds great to me, and I decided to combine them:

• Poppy Seed Scones by gnoegnoe. Having lived in England, I love scones but I had never tried making them myself. I was already curious about them after seeing gnoegnoe use them in Bento boxes. So, when I saw the recipe last week, I knew I had to try this!
• Pop tarts with Rhubarb Jam by 990square. I was especially attracted to the rhubarb jam, because I’d seen rhubarb in the shops the other day and I was planning to find a recipe that uses it.

So, together with NumberOneSon, I made the rhubarb jam first. This is very easy to make. While it cooked we prepared the scone dough. This was easy too. Gnoegnoe’s recipe asks for one egg, but her picture of ingredients showed two. Two eggs was exactly right, as our first egg broke on the work surface rather than in the bowl! 🙂

This is what the jam looked like:

Rhubarb Jam

We used a blender to make it nice and smooth. The jam is not too sweet, which is actually very nice. We had A LOT of jam. Now I have to find a recipe that uses rhubarb jam in large quantities! 🙂

We had enough dough for 10 scones (larger than gnoegnoe makes them). They looked like this:

Poppy Seed Scones

You might think they look a little anemic, but that’s what scones look like, in my experience. They tasted just like I expect scones to taste (but now with poppy seeds in!) and we all found them yummy. They are slightly sweet, but a savory filling would work just as well as the rhubarb jam we used.

Thanks, gnoegnoe and 990square for sharing your recipes!