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Scones Topped With Preserves Recipe
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Jam topped scones are just the
thing to have with your morning coffee. I like them best warm from the oven when
their crust is deliciously crisp and crumbly and the jam is all soft and runny.
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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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 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
baking powder
1/2 teaspoon
baking soda
1/4 teaspoon salt
1/2 cup (113 grams) (1 stick) unsalted
butter, cold and cut into small pieces
2/3 - 3/4 cup (160 - 180 ml) buttermilk
1/2 cup jam or preserves
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