Sunday, June 9, 2013

Blackberry Jam Scones

I like these scones because they are much fancier than just your basic mound of a scone.  You can substitute whatever kind of jam you like most (blackberry is my favorite) or make a variety! The lemon glaze drizzled on top adds a nice touch of tartness and prettiness. 

2 cups all purpose flour
1/2 cup granulated sugar
2 teaspoons baking powder
1/4 teaspoon salt
1 and 1/2 sticks unsalted cold butter
1/4 cup whole milk
1 1/2 cups blackberry jam
1 lemon
2 cups confectioner's sugar

Preheat oven to 375 degrees.  Sift together flour, sugar, baking powder, and salt into an electric mixer.  Cut cold butter into small cubes and mix into flour until it resembles coarse sand.  

Add the milk and mix until completely combined.  The texture of the dough is very important.  You do not want the dough to be very moist because the scones will flatten out and lose their shape when baked.  The drier the dough the better, trust me.  

Take the dough out of the mixer and roll out to about 1/2 an inch on a lightly floured surface.  With a 3 inch round cookie cutter, cut out circles.  Makes 7 to 8 rounds.  Using your thumb, gently press a circular indentation into each scone.  You can make the indentations as large as you want depending on how much jam you want them to hold.  I like a lot of jam!

Lightly spray a baking sheet with nonstick cooking spray.  Transfer your scones to the sheet, leaving a couple inches between each.  Bake for about 20 minutes or until the edges turn golden brown. Take out and let cool for about 25 minutes.  

Once the scones are completely cool you can drizzle on the lemon glaze...
Mix together 2 cups of confectioner's sugar and the juice of 1 lemon.  The glaze should be not too liquidy but not too thick that you can't "drizzle" it.  Using a spoon drizzle on top of each scone. Let sit for about 30 minutes until glaze has hardened.