Rhubarb Strawberry Jam

I really love making preserves and we were running out of my stockpile of jellies and jams from last year, when I realized I could make something with my rhubarb. For the jam, I used the recipe found on the insert with the 'Certo' pectin that I had. Then I had a craving for a scone to put it on so I searched the 'net' and came up with a terrific recipe for scones - best ones I've ever made anyway. They were tender and flaky and very easy to make. So here's the recipe for scones - I think you'll like it.

Best Scone Recipe (from Cooking Nook)

2 cups sifted flour
4 teaspoons baking powder
3/4 teaspoon salt
1 tablespoon light brown sugar
1/4 cup butter
2 eggs, beaten
3/4 cup heavy cream (whipping cream)
sugar and cinnamon (optional)

Preheat oven to 425ºF.

Sift the dry ingredients together and cut in the butter with a wire pastry cutter.

Beat eggs until light, then mix them with the whipping cream or heavy cream. Add this liquid mix to the dry ingredients, stirring as little as possible.

Pat the dough or roll it out until it is about 1/4"-1/2" thick. Cut with a biscuit cutter and place on greased and floured baking pan. Or divide dough in half. Pat out each piece and put in greased and floured 7" cake pans.Sprinkle liberally with sugar (I didn't use cinnamon).

I put the whole thing on a cookie sheet, transferred it to a platter and cut into wedges immediately - worked great!

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