I found the scones to have a heavy, chewy texture. The flavor was lovely so I may try them again but use a traditional mixing and shaping technique instead of mixing in the food processor.
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.
More From Cooking Light
- Calories: 237
- Calories from fat: 20%
- Fat: 5.2g
- Saturated fat: 2.4g
- Monounsaturated fat: 2g
- Polyunsaturated fat: 0.4g
- Protein: 4.7g
- Carbohydrate: 41.7g
- Fiber: 0.8g
- Cholesterol: 13mg
- Iron: 3.3mg
- Sodium: 274mg
- Calcium: 89mg
- 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
- 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.
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