These pretty little scones are great with coffee for breakfast or dessert and pack well for picnics and outings. Best made a day ahead of time, the recipe is very forgiving and can be adapted to what you have available. I have made these with milk, cream, buttermilk, and each time they have been greeted with rave reviews. These scones are extra tasty made with chocolate chips, nuts, and coconut, too.
3 cups flour
2 Tablespoons baking powder
1/4 teaspoon salt
1/2 cup sugar
1 stick cold butter, cut into small cubes
1 cup cream (or buttermilk)
4 Tablespoons jam
To make these by hand: whisk the dry ingredients together. Rub or cut the butter into the flour mixture until the largest chunks of butter are the size of a pea (be careful to keep the butter as cold as possible). Make a well in the center of the flour and add the eggs and cream. Work the wet ingredients into the dries with a soon or spatula to form a sticky dough.
To use a food processor: combine the dry ingredients in the bowl. Pulse in the butter. Add the cream and eggs and pulse together until a dough just begins to form.
Turn the dough onto a floured surface.
To add the jam, spoon small dollops over the dough. Fold the dough in half, sandwiching the jam in the middle. Repeat folding the dough onto itself until the jam is ribboned throughout. Shape the dough into a round and use a knife or bench scraper to cut the dough into 8 slices. Transfer the scones onto a parchment lined cookie sheet, cover with plastic wrap and place in the fridge. Allow the scones to rest for at least 1 hour or overnight. At this point the scones can also be frozen and baked at a later date.
Bake in a 400 degree oven for 20 minutes or until golden.
Allow the scones to cool on the pan for 2 minutes and then transfer to a rack to cool completely.
Finish scones with a melted white chocolate drizzle, or make a lemon glaze by whisking lemon juice into powdered sugar, a few drops at a time, until it reaches desired consistency. Serve with butter, lemon curd, or more jam!