Gooseberry Preserve Scones

1 1/2 cup flour (whole wheat, white whole wheat, or whole wheat pastry)
1/2 cup almond meal
1 tsp baking powder
1/2 tsp salt
1/4 cup cold butter, cut into small cubes
1 egg
1/2 cup gooseberry jam
1/2 cup cold buttermilk
Spiced sugar to garnish

Preheat oven to 375°.

Stir together the flour, almond meal, salt, and baking powder.

Cut in the butter until it  thoroughly mixed, no chunks of butter.

Stir in the buttermilk, egg, and jam. It will be a very soft and wet dough. Turn it out onto a floured counter and knead it, very gently, adding in enough flour to make the dough cohesive. Roll it out to about 1/2"-3/4" thick and cut out rounds.

Sprinkle spiced sugar on the top of each round, place them on a baking sheet lined with baking parchment, and bake for 15-20 minutes until they are golden brown.

Raspberry Seedcake

In Mattimeo, this is made with boiled cream and powdered nutmeg.

1/2 cup cream
8 oz. butter (1/2 cup)
6 Tbls. honey
1/2 tsp. ground nutmeg
1/4 tsp. ground mace
1 Tbls. caraway seeds
3 eggs
1/4 cup elderflower cordial (or 1 Tbls. elderflower syrup + 3 Tbls. water or carbonated water)
2 cups whole wheat pastry flour
1 tsp. baking powder
1/4 cup raspberries

Put the cream in a small pan over med-high heat. Stir it every 1-2 minutes. Remove from heat when it reaches a boil, turn the heat to med-low, and return the cream to heat. Stir gently but constantly until it scrapes clean from the bottom of the pan and is thickened--about 15 minutes from the start. Remove from heat and let cool.

Preheat oven to 350 F.

Cream together the butter, honey, and cream. Stir in the spices and seeds. Add the eggs and cordial, beating to combine. Gently break the raspberries into several pieces, and coat them all with flour.  Add the 2 cups flour gradually to the batter, mixing it in completely before adding more. Add the baking powder with the flour. Then gently stir in the raspberries.  The batter will be very thick.

Line a bread pan with buttered baking paper. Pour in the batter and spread to smooth. Bake it for 1 hour, or until it tests done (probe comes out clean).

Potato Scones

2 cups plain mashed potatoes
3 Tbls. butter, melted
1/2 tsp. salt
1/2 tsp. pepper
Up to 2/3 cup whole wheat flour or corn meal

Make sure the potatoes are throughly mashed, not lumpy. Stir the butter, salt, & pepper into the potatoes.  Add the flour/corn meal a little bit at a time, mixing it in before adding more, until the dough holds together & is not very sticky. Put it on a floured surface, sprinkle more flour on top, and roll it out to 1/4"-1/2" thick. Cut out rounds with a cookie cutter. Cook in a dry frying pan--flour on the outside of the scones with make it not stick--until browned, flipping to cook both sides.

Serve them hot, put on butter or other condiments as desired. Can be fried to reheat.