Buttermilk-and-Jam Scones
- Total Time
- 35 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 2tablespoons unsalted butter
- 3cups flour
- ⅓cup sugar
- 2teaspoons baking powder
- ½teaspoon baking soda
- 1teaspoon salt
- 14tablespoons unsalted butter, diced and chilled in the freezer 5 to 10 minutes
- 1cup buttermilk, plus more if necessary
- 1tablespoon lemon zest
- ¼cup high quality raspberry jam
Nutritional analysis per serving (12 servings)
298 calories; 16 grams fat; 10 grams saturated fat; 1 gram trans fat; 4 grams monounsaturated fat; 1 gram polyunsaturated fat; 35 grams carbohydrates; 1 gram dietary fiber; 10 grams sugars; 4 grams protein; 196 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
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.
- Step 2
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.
- Step 3
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.
- Step 4
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.
- Step 5
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 ½-inch thick and 12 inches wide. Use a sharp knife to cut the circle into 12 wedge-shaped scones.
- Step 6
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.
Private Notes
Comments
Loved these scones, but one important note regarding the process. I followed the directions exactly, and spread jam on one half of the "fat" round, folded it over and rolled it thinner. The problem is that the "fold" side had almost no jam in it, and the "open" side had jam spurting out. I will definitely make these again for our B&B guests, but next time I will divide the dough in half, make two small "fat" rounds sandwiched with jam then roll it out.
I should have read everyone's wonderful notes before making this :-)totally agree that the recipe is delicious, but the mechanics of applying the jam is a nightmare. Will definitely make two 7" disks and sandwich jam between before rolling into larger disk for cutting.
I made these with homemade blackberry jam. Having no buttermilk, I used half Greek yogurt and half milk. My granddaughter declared them the best scones she has ever had.
These are delicious! Followed the other comments & divided the dough into 2 balls. So much easier to prep & then cut into 8 pieces. Used Strawberry Rhubarb jam!
I have a faded copy of this recipe, cut from the Times magazine, and just today made them for breakfast. These have long been my children’s favorites— I made them to cheer up a rainy weekend when they were small and I make them still when they come back to visit. They are perfect. I don’t add the zest but they are always best with that extra bit of melted butter.
I have made this many times now, with fresh whole milk buttermilk, a few times with strawberry jam, and other times - preferred - with chocolate tahini. I divide the dough in half and make two 7 inch circles, spread two heaping teaspoons of tahini on one circle, put the other on top, press gently into one 11 inch circle, cut into pie shapes and bake. Very very good. Be careful of leaky jam / tahini.