Strawberry and Fig Jam Crescents

Strawberry and Fig Jam Crescents

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.

Strawberry and Fig Jam Crescents 4

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.

Strawberry and Fig Jam Crescents 3

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

Strawberry and Fig Jam Crescents

Yield: 24 crescents

Ingredients

  • 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

Instructions

  1. Whisk together dry ingredients. Cut cold butter into the mixture until crumbs form and there are no large pieces of butter.
  2. Beat egg. Add 1/2 of egg to dry ingredients. Discard other 1/2 to use in another recipe.
  3. Add milk to dry ingredients as well.
  4. Knead until soft dough forms.
  5. 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.
  6. Spread jam over each triangle and roll up to create the crescent shape.
  7. Bake on a lined cookie sheet for 9-10 minutes until dough just starts to brown.

Notes

You can mix the jam together or spread a single type of jam on each piece of dough.

http://thepintertestkitchen.com/strawberry-and-fig-jam-crescents/

If you love breakfast pastries as much as I do, here are some more recipes you might love…

Raspberry Almond Coffeecake:

raspberry-almond-coffee-cake-with-chocolate-drizzle1

Cream Cheese Peach Danishes:

Cream Cheese Peach Danishes

Orange Chocolate Chip Scones with Vanilla-Orange Glaze:

Orange Chocolate Chip Scones

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Allison is one of the co-founders here at The PinterTest Kitchen. She also works as a content marketing consultant and freelance writer - find out more at AllisonBoyer.com.

3 thoughts on “Strawberry and Fig Jam Crescents

  1. good lord these look DELISH–I love, no ADORE, old cook books they make my heart happy. And yes EACH cook book has a slip of paper in with ALL the recipes I ever planned to make from it..
    pinned for making later

  2. Yes, they do look more like scones than crescents, but who cares, they still look delicious! I

    love old cookbooks! I get so excited when I find one at a thrift store or yard sale. My husband always says, “Why do you buy those”? “You already have so many cookbooks at home”. lol There is just something so special about old recipes though, and the little bit of history they usually contain.

    Scheduled your post to be shared on Twitter today, thanks for sharing with us at the Friday Frenzy!

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