Lemon-Buttermilk Scones with Quick Blackberry Jam

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.

Yield:

10 servings (serving size: 1 scone and 1 tablespoon jam)

Recipe from

Nutritional Information

Calories 237
Caloriesfromfat 20 %
Fat 5.2 g
Satfat 2.4 g
Monofat 2 g
Polyfat 0.4 g
Protein 4.7 g
Carbohydrate 41.7 g
Fiber 0.8 g
Cholesterol 13 mg
Iron 3.3 mg
Sodium 274 mg
Calcium 89 mg

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

Preparation

Preheat oven to 350°.

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).

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.

Note: Nutritional analysis includes Quick Blackberry Jam.

Note:

Cynthia Nicholson,

June 2005