After my recipe for Cardamom Date Scones was such a smashing success in this house, I’ve been itching to use cardamom in more recipes. I’m on a cardamom kick! Which is not as crazy as some of the other kicks I’ve been on. It’s about a 7 out of 10 on the “Allison’s Ingredient Kicks” scale.
I stumbled across this jam crescent recipe in an old cookbook that I’ve had for at least 10 years now (maybe longer). Ever get like that? You pull out a cookbook that hasn’t seen the light of day in years, and suddenly there are tons of new recipes on your list to try, even though you completely skipped over those recipes the first time around.
Even though these are called “crescents,” the dough is actually more like a scone, rather than a super buttery crescent roll. I dig ’em, but then as some of you may know, I’m a sucker for a good scone.
I love how you get a taste of jam in every single bite.
For my scones, I split the jam and did 1/2 strawberry and 1/2 fig because I happen to hate strawberries (I know, boo, hiss, burn me at the stake). But, another option would be to mix the two together so that every crescent has the flavors of both strawberry and fig.
Either way… make a double batch and pop them in the freezer to pull out whenever friends unexpectedly stop by to visit or you need a quick grab-and-go breakfast. You won’t regret it!
Strawberry and Fig Jam Crescents
- 1/4 cup sugar
- 1 Tablespoon cardamom
- 1/2 teaspoon salt
- 2 teaspoons baking powder
- 2 cups flour
- 1/2 cup 1 stick butter, cold
- 1 egg
- 1/4 cup milk
- 1/2 cup strawberry jam
- 1/2 cup fig jam
Whisk together dry ingredients. Cut cold butter into the mixture until crumbs form and there are no large pieces of butter.
Beat egg. Add 1/2 of egg to dry ingredients. Discard other 1/2 to use in another recipe.
Add milk to dry ingredients as well.
Knead until soft dough forms.
Lightly flour a surface and roll dough out into a 24-inch by 8-inch strip. Cut in half length-wise to create two 4-inch strips, then cut into 4 inch squares. Cut each square in half to create 24 triangles.
Spread jam over each triangle and roll up to create the crescent shape.
Bake on a lined cookie sheet for 9-10 minutes until dough just starts to brown.
Recipe NotesYou can mix the jam together or spread a single type of jam on each piece of dough.
If you love breakfast pastries as much as I do, here are some more recipes you might love…
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