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Scones topped with Preserves Recipe

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