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Scones topped with Preserves

Scones: Preheat your oven to 375 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 buttermilk and stir just until the dough comes together (add more buttermilk if necessary).

Transfer the dough to a lightly floured surface and gently knead the 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.

Bake 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.

Makes 8 scones.

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Scones Topped with Preserves:

2 cups (260 grams) all purpose flour

1/4 cup (50 grams) granulated white sugar

1 teaspoon (4 grams) baking powder

1/2 teaspoon (3 grams) baking soda

1/4 teaspoon (2 grams) salt

1/2 cup (113 grams) cold unsalted butter, cut into small pieces

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

1/2 cup (120 ml) jam or preserves