Classic Buttermilk Scones with Jam and Cream

• •2 cup all-purpose flour
• •2 tablespoon granulated sugar
• •1 tablespoon baking powder
• •0.5 teaspoon salt
• •0.5 cup unsalted butter, very cold, cubed
• •0.8 cup buttermilk, cold
• •1 large egg, beaten for egg wash
• •0.5 cup strawberry jam or raspberry jam
• •0.5 cup clotted cream or whipped cream

Instructions

1. 1

   Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.

2. 2

   In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt.

3. 3

   Add the very cold, cubed unsalted butter to the dry ingredients. Using your fingertips, a pastry blender, or two knives, cut the butter into the flour mixture until it resembles coarse crumbs with some pea-sized pieces of butter remaining.

4. 4

   Make a well in the center of the flour mixture and pour in the cold buttermilk. Mix with a fork or your hands just until the dough comes together. Be careful not to overmix; the dough should be shaggy and slightly sticky.

5. 5

   Lightly flour a clean work surface. Turn the dough out onto the surface and gently pat or lightly knead it a few times, just enough to bring it together into a cohesive mass. Do not overwork the dough, as this will result in tough scones.

6. 6

   Pat or roll the dough to a thickness of about 0.75 to 1 inch. Using a 2-inch round cutter (or any shape you prefer), cut out the scones. Re-roll the scraps gently and cut out more scones until all the dough is used. You should get approximately 6-8 scones.

7. 7

   Place the cut scones on the prepared baking sheet, leaving a little space between them. Brush the tops of the scones with the beaten egg wash for a golden finish.

8. 8

   Bake for 12-15 minutes, or until the scones are risen, golden brown on top, and cooked through. The exact time may vary depending on your oven and the size of your scones.

9. 9

   Transfer the baked scones to a wire rack to cool slightly. Serve warm, split in half, with generous dollops of strawberry or raspberry jam and clotted cream or whipped cream.

Chef's Tips

• 💡**Keep Ingredients Cold:** This is crucial for flaky scones. Cold butter creates steam pockets during baking, resulting in a light, airy texture. Cold buttermilk also helps maintain the butter's temperature.
• 💡**Don't Overmix:** Overworking the dough develops the gluten, leading to tough scones. Mix just until combined and handle the dough as little as possible.
• 💡**Use a Sharp Cutter:** A sharp, floured biscuit or scone cutter will give you clean edges, allowing the scones to rise evenly. Twisting the cutter can seal the edges and inhibit rising.
• 💡**Serve Warm:** Scones are best enjoyed warm from the oven.
• 💡**Make Your Own Buttermilk Substitute:** If you don't have buttermilk, you can make a substitute by adding 1 tablespoon of lemon juice or white vinegar to a liquid measuring cup, then filling it with regular milk to the 0.75 cup mark. Let it sit for 5 minutes before using.