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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.

Cynthia Nicholson
Recipe by Cooking Light June 2005

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Recipe Summary

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

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350°.

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  • 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.

Nutrition Facts

237 calories; calories from fat 20%; fat 5.2g; saturated fat 2.4g; mono fat 2g; poly fat 0.4g; protein 4.7g; carbohydrates 41.7g; fiber 0.8g; cholesterol 13mg; iron 3.3mg; sodium 274mg; calcium 89mg.
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