Happy Thanksgiving weekend, my Canadian friends!
Thanksgiving is one of my favourite holidays! Why? Often times, Thanksgiving signifies the beginning of entertaining season. It won’t be long until we are all in the full holiday spirit with the hustle and bustle of the Christmas season. I’m also biased to say that this part of the year is the best as my husband’s birthday, my sister’s birthday, and my birthday all fall within November and December. 😉
During Thanksgiving weekend, there really is nothing that can beat waking up to the smell of freshly made scones with homemade jam with chia seeds. Have some strawberries you’d like to use up? Here’s a simple 3 ingredient strawberry jam recipe:
1 lb (~1 box) fresh strawberries (washed, hulled and sliced)
3 Tbsp honey (You are more than welcome to add 1 more Tbsp if you like your jam on the sweeter side. I like mine with a bit of tartness so I kept it at 3 Tbsp of honey)
2 Tbsp chia seeds (I happen to have white chia seeds at home but there really is no difference between black and white chia seeds)
- Heat a medium sized saucepan over medium heat and add strawberries. Mix in honey. Continue to mix the strawberry and honey mixture over medium heat on the stove.
- As the strawberries soften, the juices will come out. Continue to gently stir the strawberries, juices and honey together over medium heat.
- At some point, the strawberries will become soft (i.e. they look like they are falling apart). Please use a fork to further break up the strawberries.
- Once the strawberry and honey mixture come to a slow boil (i.e. you will see large bubbles at the surface), add the chia seeds. Continue to stir over low heat.
- By adding the chia seeds, the mixture will develop a gelatinous texture.
- Continue to stir the mixture over low heat for about 15 minutes. Remove the pan from the stove.
- The jam is ready to be enjoyed. 🙂
Ready to make scones? Make sure you have a food scale handy. 🙂 With this recipe, I was able to make 8 scones.
225 g self raising flour (i.e. cake/pastry flour)
40 grams of golden castor sugar (if you don’t have castor sugar at home, make sure you further blend cane sugar or brown sugar into super super refined pieces)
75 g butter (make sure it’s cold and not at room temperature)
50 g dried cranberries
1 large egg, beaten
6 Tbsp of milk to mix (I found this amount to be good for my dough. You may need more if you find the mixture too dry)
- Preheat the oven to 430oF.
- Sift 225 grams of self raising flour into a bowl.
- Add sugar and butter into the flour. Cut the butter with forks or knives so that the mixture develops a crumbly texture.
- Add in the dried cranberries.
- Add in the milk.
- Start to mix the dough. If you find the dough is too dry, continue to add more milk. The dough should feel soft but not too sticky.
- Roll the dough into a ball. Prepare a lightly floured working surface.
- With a rolling pin, roll the dough so that the dough has a height and/or thickness of 3 cm (it’s very important you keep this level of thickness because the scones won’t be able to rise if the dough is rolled too thin).
- Use a pastry cutter to cut the dough into individual scones.
- Continue to roll the the leftover dough to the appropriate thickness to continue to cut the dough into individual scones.
- When your tray of scones are ready to bake, throw them into the oven and bake for 12-15 minutes.
- Enjoy your scones! 🙂
No time to make scones? Don’t worry. Having 8 strawberries (1 serving) a day is a great satiating snack as it is a source of fibre and is also an excellent source of Vitamin C.
Want to jazz up your strawberries over the holiday weekend? Who says you can’t also enjoy some strawberries with some freshly made whipped cream with a little vanilla extract? So many ways to enjoy strawberries at any time during the holiday weekend.
To make basic freshly whipped cream, all you need is: 1 c of heavy cream (35% M.F), 2 Tbsp of sugar (honey, brown sugar, white sugar, etc) and 1 Tbsp of pure vanilla extract. Get ready to give your arm a good workout! 🙂 The result is absolutely delicious.