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You got jam for Christmas, didn’t you? All those locavore friends using up a bounty of strawberries, raspberries, and blackberries. When life gives you jam, make jam buns. These were one of the first things I learned to make in eighthgrade home ec class—quick, easy, and absolutely scrumptious. In class we used margarine (shudder) instead of butter, and our recipe did not call for lemon rind or cardamom, but I think those additions make a nice way for jam buns to grow up. Perfect with your afternoon Earl Grey.

February 01, 2014


Heat oven to 375°F.

Mix flour, baking powder, salt, lemon rind, and cardamom (1 tsp for subtle flavour, the full 2 tsp if you love it) in a bowl, then cut in the butter. Rub together until it resembles coarse meal. Stir in 1 cup sugar.

Break the eggs into a bowl, and add 4 tsp milk. Whisk together and add to the flour-butter mixture.

Knead lightly into a firm ball, and use your hands to shape this into a log. Cut into 12 equal pieces.

Place each piece on a parchmentlined baking sheet, several inches apart to allow room for spreading, and flatten to a disc.

With your thumb, make a depression in each disc. Fill with a dollop of jam, then pinch the edges together to enclose the jam. Gently flatten again—as far as the jamminess will allow you to. Brush with the other 1 Tbsp milk, and sprinkle with the remaining 1 Tbsp sugar.

Bake for about 12 to 15 minutes, and let cool before eating because the jam will be scary-hot when just out of the oven.


  • 2 cups (250g) all purpose flour
  • 4 tsp (20mL) baking powder
  • ¼ tsp (1mL) salt
  • 1 Tbsp (15mL) grated lemon rind
  • 1 to 2 tsp (5 to 10mL) cardamom
  • 1 cup (250g) butter, room temperature
  • 1 cup (250mL) + 1 Tbsp (15mL) granulated sugar
  • 2 eggs
  • 4 tsp (20mL) + 1 Tbsp (15mL) milk
  • about 4 Tbsp jam (raspberry, apricot—your choice, or vary it up to make a few of each kind)
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