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 Cooking Light

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Nutritional Information

Amount per serving
  • 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

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

  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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