your oven to
degrees F (190 degrees C) and place the oven rack in the middle of the 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
cold butter into the flour mixture with a pastry blender, your fingertips,
or two knives. You want the mixture to look like coarse crumbs. Add the
and stir just until the dough comes together (add more buttermilk if necessary).
Transfer the dough to a lightly floured surface and
dough a few times. Then form into a 7 inch (18 cm) round.
Using a 2 1/2 inch (6.5 cm) round biscuit cutter, cut the dough into circles.
Place the scones on your 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.
for about 20 minutes or until golden brown and a toothpick inserted into the
middle of a scone comes out clean. Remove from oven and transfer to a wire rack to cool.
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