Wednesday, February 23, 2011

Jammy Scones

I used to make these a LOT... many, many years ago and then I completely forgot about them.  As I have been working on organizing my recipes over the last month, I found this one and remembered how yummy they areLuckily I had everything on hand to make them again right away!  I usually make them for breakfast (they go really good with eggs and bacon...or with a continental breakfast) although I don't know why--they'd really be great any time you want a yummy sweet roll.  They're also pretty fast and easy.

3 cups flour
2 teaspoons baking powder
1 teaspoon salt
1/2 cup sugar
1/2 teaspoon baking soda
1 cup low-fat buttermilk
14 Tablespoons cold butter, cut into pieces (no margarine!)
your favorite jam (of course I used peach raspberry jam )
milk, powdered sugar, vanilla for glaze

Combine the dry ingredients.  Add the butter chunks (make sure they're cold ) and cut them in (you can use a pastry cutter or two knives.  I used my kitchen aid whisk and it worked well but took some time)  After adding the butter the dough should look like coarse cornmeal and there should be no chunks of butter left, but be careful about over handling it.  Add the buttermilk and combine until well mixed but don't overdo it (think pie crust)  The dough will resemble cookie dough more than bread dough and will be quite dry.  Use your hands to gather it all into a ball.  Pat the dough out evenly on a lightly floured surface and form it into a rectangle--make it fairly even but it doesn't have to be perfectly smooth. It should be about the size of a jelly roll pan.  Spread the jam on half of the rectangle (about 1/4-1/2 cup of jam)  Fold the empty side onto the jammed half (It sticks and you will probably need to scrape it up with a spatula as you go in order to move it--that is normal.  It will look a bit messy but that's okay.)  Once the dough is folded, roll it with a rolling pin into a long rectangle that is about 3/4 inch thick (Don't push too hard or you'll squeeze all the jam out)  Cut the dough into 12 squares and place on an ungreased baking sheet about 1/2 inch apart.  Bake at 425 degrees for 14-15 minutes or until lightly golden brown.
Mix a glaze with some powdered sugar, milk, and vanilla.  Let the scones cool for about 10-15 minutes and then drizzle them with glaze.  They taste the best when they're warm but I wouldn't refuse a cold one...


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