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Scones topped with preserves is just the
thing to have with your morning coffee. I like them best warm from the oven when the jam is all soft and runny,
the outside crust of the scone is deliciously crisp and crumbly yet the inside
is soft and flaky.
You can use any flavor of jam or preserve, just be sure it is of high quality. Jams and
Preserves are essentially the same thing as both are a cooked
combination of fruit and sugar (and sometimes pectin). The difference is that preserves still contain chunks of fruit, whereas jam is more like a fruit
puree.
These scones are made with buttermilk which gives them a soft and tender,
almost bread-like
crumb. Buttermilk has a thick and creamy texture with a
rich tangy buttery taste that is commercially made by adding a bacteria to
whole, skim, or low fat milk. In a pinch you can make your own buttermilk by
simply adding 1 tablespoon of white
distilled vinegar, cider vinegar, or lemon juice to 1 cup of milk and then
letting it stand 5 to 10 minutes before using. Another option is to use
buttermilk powder, which is now available in some grocery stores and
specialty food stores. Once the scone dough is made, it needs to be
patted into a round shape that is about 1 - 1 1/2 inches (2.5 - 3.8 cm)
thick. Use a 2 1/2 inch (6.5 cm) round biscuit cutter to cut the dough
into circles. Transfer the scones to a baking sheet lined with parchment
paper. Then, using your thumb, make an indentation in the middle of each
scone, pressing down almost to the bottom of the scone. Try not to squash
the outside edges of the scone. Fill each indentation with about 1
tablespoon of jam. The scones are baked until they are nicely browned and
a toothpick inserted into one (not in the jam) comes out clean. Remove
from oven and place on a wire rack to cool. Scones are definitely at their
best the day they are made. However, while the outsides of the scones will
soften, they can be stored for a few days.
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