Ingredients

  • 2 tablespoons unsalted butter
  • 3 cups flour
  • cup sugar
  • 2 teaspoons baking powder
  • ½ 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
  • ¼ cup high quality raspberry jam
  • Nutritional Information
    • Nutritional analysis per serving (12 servings)

      298 calories; 15 grams fat; 9 grams saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 0 grams polyunsaturated fat; 35 grams carbohydrates; 0 grams dietary fiber; 9 grams sugars; 4 grams protein; 41 milligrams cholesterol; 350 milligrams sodium

    • Note: Nutrient information is not available for all ingredients. Amount is based on available data.

12 scones

Preparation

  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.
  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.
  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.
  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.
  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 1/2-inch thick and 12 inches wide. Use a sharp knife to cut the circle into 12 wedge-shaped scones.
  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.

35 minutes

Dining and Cooking