Lemon-Buttermilk Scones with Quick Blackberry Jam |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 10 |
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Cake flour gives these scones a light, moist texture. You can make and chill the jam up to two weeks ahead. The scones can be baked a day in advance; store and serve the scones at room temperature. Ingredients:
3 cups cake flour |
2 tablespoons sugar |
2 teaspoons baking powder |
1/2 teaspoon salt |
1/4 cup chilled butter, cut into small pieces |
3/4 cup low-fat buttermilk |
1 1/2 teaspoons grated lemon rind |
1 tablespoon fresh lemon juice |
1 teaspoon cake flour |
1 large egg white, lightly beaten |
1 teaspoon sugar |
10 tablespoon quick blackberry jam |
Directions:
1. Preheat oven to 350°.
2. Lightly spoon 3 cups flour into dry measuring cups; level with a knife. Place 3 cups flour, 2 tablespoons sugar, baking powder, and salt in a food processor; pulse 2 to 3 times or until combined. Add butter; pulse 10 times or until mixture resembles coarse meal. Add buttermilk, rind, and lemon juice; pulse until just combined. Scrape dough onto a lightly floured surface with a rubber spatula; sprinkle with 1 teaspoon flour (dough will be soft).
3. With floured hands, pat dough into a 4-inch circle; place on a baking sheet lined with parchment paper. Pat dough into an 8-inch circle. Cut dough into 10 wedges, cutting into but not through dough. Brush egg white over dough; sprinkle with 1 teaspoon sugar. Bake at 350° for 25 minutes or until golden. Cool on a wire rack. Serve with Quick Blackberry Jam.
4. Note: Nutritional analysis includes Quick Blackberry Jam.
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