BUTTERMILK-AND-JAM SCONES

Buttermilk-and-Jam Scones image

Provided by Molly O'Neill

Time 35m

Yield 12 scones

Number Of Ingredients 10

Ingredients

2 tablespoons unsalted butter
3 cups flour
1/3 cup sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon salt
14 tablespoons unsalted butter, diced and chilled in the freezer 5 to 10 minutes
1 cup buttermilk, plus more if necessary
1 tablespoon lemon zest
1/4 cup high quality raspberry jam

Steps:

Preheat the oven to 425 degrees and position a rack in the top third of the oven. Melt the two tablespoons of butter and set aside.
In a large bowl, combine the flour, sugar, baking powder, baking soda and salt. Using a pastry cutter or a fork, cut the well-chilled butter into the dry ingredients, working quickly, until the dough resembles coarse cornmeal.
Add the buttermilk and the lemon zest and, using a fork, combine the ingredients. Work quickly, stirring as little as possible, until a soft, shaggy dough forms. Add more buttermilk, a tablespoon at a time, if the dough is too dry.
Gather the dough into a ball and turn it out onto a lightly floured surface. Pat or roll it into a fat circle about 7 inches across.
Spread the jam over half the dough, fold the unjammed half over the jammed half and roll the dough into a circle that is about 1/2-inch thick and 12 inches wide. Use a sharp knife to cut the circle into 12 wedge-shaped scones.
Place the scones an inch apart on 1 or more ungreased baking sheets. Brush the top of each with the melted butter and bake 12 to 15 minutes. Cool on a wire rack.

Nutrition Facts : @context http, Calories 298, UnsaturatedFat 5 grams, Carbohydrate 35 grams, Fat 16 grams, Fiber 1 gram, Protein 4 grams, SaturatedFat 10 grams, Sodium 196 milligrams, Sugar 10 grams, TransFat 1 gram