In this issue
April 9, 2014

Jonathan Tobin: Why Did Kerry Lie About Israeli Blame?

Samuel G. Freedman: A resolution 70 years later for a father's unsettling legacy of ashes from Dachau

Jessica Ivins: A resolution 70 years later for a father's unsettling legacy of ashes from Dachau

Kim Giles: Asking for help is not weakness

Kathy Kristof and Barbara Hoch Marcus: 7 Great Growth Israeli Stocks

Matthew Mientka: How Beans, Peas, And Chickpeas Cleanse Bad Cholesterol and Lowers Risk of Heart Disease

Sabrina Bachai: 5 At-Home Treatments For Headaches

The Kosher Gourmet by Daniel Neman Have yourself a matzo ball: The secrets bubby never told you and recipes she could have never imagined

April 8, 2014

Lori Nawyn: At Your Wit's End and Back: Finding Peace

Susan B. Garland and Rachel L. Sheedy: Strategies Married Couples Can Use to Boost Benefits

David Muhlbaum: Smart Tax Deductions Non-Itemizers Can Claim

Jill Weisenberger, M.S., R.D.N., C.D.E : Before You Lose Your Mental Edge

Dana Dovey: Coffee Drinkers Rejoice! Your Cup Of Joe Can Prevent Death From Liver Disease

Chris Weller: Electric 'Thinking Cap' Puts Your Brain Power Into High Gear

The Kosher Gourmet by Marlene Parrish A gift of hazelnuts keeps giving --- for a variety of nutty recipes: Entree, side, soup, dessert

April 4, 2014

Rabbi David Gutterman: The Word for Nothing Means Everything

Charles Krauthammer: Kerry's folly, Chapter 3

Amy Peterson: A life of love: How to build lasting relationships with your children

John Ericson: Older Women: Save Your Heart, Prevent Stroke Don't Drink Diet

John Ericson: Why 50 million Americans will still have spring allergies after taking meds

Cameron Huddleston: Best and Worst Buys of April 2014

Stacy Rapacon: Great Mutual Funds for Young Investors

Sarah Boesveld: Teacher keeps promise to mail thousands of former students letters written by their past selves

The Kosher Gourmet by Sharon Thompson Anyone can make a salad, you say. But can they make a great salad? (SECRETS, TESTED TECHNIQUES + 4 RECIPES, INCLUDING DRESSINGS)

April 2, 2014

Paul Greenberg: Death and joy in the spring

Dan Barry: Should South Carolina Jews be forced to maintain this chimney built by Germans serving the Nazis?

Mayra Bitsko: Save me! An alien took over my child's personality

Frank Clayton: Get happy: 20 scientifically proven happiness activities

Susan Scutti: It's Genetic! Obesity and the 'Carb Breakdown' Gene

Lecia Bushak: Why Hand Sanitizer May Actually Harm Your Health

Stacy Rapacon: Great Funds You Can Own for $500 or Less

Cameron Huddleston: 7 Ways to Save on Home Decor

The Kosher Gourmet by Steve Petusevsky Exploring ingredients as edible-stuffed containers (TWO RECIPES + TIPS & TECHINQUES)

Jewish World Review

Nutty scones with a sweet pop of jam

By Faith Durand

JewishWorldReview.com | Have you ever had a baked good that was so good that you thought about it afterwards? Something that you bit into thinking it would be fine, quite nice, and then said, "Wait, how do I have that again?" These scones are my own attempt to recreate that experience, one that introduced me to the perfect walnut scone.

I don't say "perfect" lightly. There is a bakery in Columbus, Ohio -- my hometown -- that makes gorgeous bread, beautiful cakelets, amazing cinnamon buns, and ... these homely little walnut scones. I first picked one out a few years ago before a day of hiking, attracted by its glistening pool of jam on top -- its one beauty.

After a long morning hiking, I bit into the nutty scone; it wasn't too moist, but crumbly and ever so slightly sandy, the way a good buttery scone should be. There were no huge chunks of walnuts, but a fine walnut taste worked all throughout, and it was topped with a gooey bite of raspberry goodness. Maybe it was the morning of hiking (hunger is the best sauce, right?) but I thought it was one of the most amazing scones I had ever tasted.


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The sweetness of these scones comes mostly from figs whirred into the dough, and they have a fine nuttiness complemented by that sweet pop of raspberry jam. They are very easy to make in a food processor, but they can also be made by hand. My recipe doesn't exactly replicate the texture of the Omega originals, but these scones are still pretty amazing. And perhaps a long morning hiking will catapult them into your favorites, too!


Makes about 18 scones

  • 2 1/2 cups whole walnuts
  • Olive oil
  • 2 cups flour
  • 1/3 cup light brown sugar
  • 3 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon cinnamon
  • 1/2 cup dried figs, halved
  • 12 tablespoons chilled unsalted butter
  • 1/2 cup milk
  • 1 egg, beaten
  • 2/3 cup raspberry jam

Heat the oven to 350 F and prepare two baking sheets by lining with parchment.

In the bowl of a large food processor pulse the walnuts with the flour, sugar, baking powder, salt and cinnamon for about 10 seconds, or until the walnuts are roughly crumbled into the dry mixture. Add the figs and butter and process for another 10 seconds, or until the figs are finely processed and the butter is breadcrumb texture. Add the milk and egg, and pulse just until it comes together in a cohesive dough.

(Alternatively, you can finely chop the walnuts and figs in a mini chopper and mix with the dry ingredients. Then work in the butter until it is the texture of fine breadcrumbs, using your fingers or a pastry blender, and gently mix in the wet ingredients.)

Sprinkle the counter or a board with flour, and pat the dough out about 3/4-inch thick. Cut out 3-inch rounds using a biscuit cutter or glass. Place on prepared baking sheet and make gentle indentations in the top of each scone with your thumb or the back of a spoon. Fill each indentation with a generous spoonful of jam.

Bake for 18 to 22 minutes or golden. Serve warm but not hot.

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(Faith Durand is managing editor of TheKitchn.com, a nationally known blog for people who love food and home cooking. Submit any comments or questions to kitchn@apartmenttherapy.com.)

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