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Scones Topped With Preserves Tested Recipe

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Scones Topped With Preserves Recipe

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.

 

Scones: Preheat oven to 375 degrees F (190 degrees C) and place rack in middle of oven. Line a baking sheet with parchment paper. 

In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. Cut the butter into small pieces and blend into the flour mixture with a pastry blender or two knives. You want the mixture to look like coarse crumbs. Add the buttermilk and stir just until the dough comes together (add more buttermilk if necessary).

Transfer the dough to a lightly floured surface and knead the dough gently and form into a round 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 the baking sheet. 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 a scant tablespoon of jam.

Bake for about 20 minutes or until golden brown and a toothpick inserted in the middle of a scone comes out clean. Remove from oven and transfer to a wire rack to cool.

Makes 8 scones.

Scones Topped with Preserves:

2 cups (260 grams) all purpose flour

1/4 cup (50 grams) granulated white sugar

1 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1/2 cup (113 grams) (1 stick) unsalted butter, cold

2/3 - 3/4 cup (160 - 180 ml) buttermilk

1/2 cup (120 ml) jam or preserves

 

 
 
     
 

 

 

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