I’m sharing the recipe for the Parmesan cheese mini scones from the book Scones and Biscuits by Morioka Ari. I have made it many times and received lots of good feedback.
 The jam recipe usually contains 50-80% sugar of the fruit weight. With pectin, we can make a strawberry jam with around 18% sugar in the fruit amount. Try this recipe for other seasonal fruits, such as blueberry, raspberry, orange, and apricot. Adjust the sugar amount according to the sweetness of the fruits by tasting.
 I have seen a lot of blueberries in the market since April. Some doesn't have much taste, but we can always find good ones. It's more fun to make a muffin than just eat it, right?
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