Buttermilk Scones with Jam

Have you ever experienced a proper tea? Like the kind you have in England with mini sandwiches and amazing scones with cream and jam? Well if not, go online right now, book a ticket to England, and experience a proper British tea. If that’s not an option, then find your nearest fancy hotel that offers a tea. But find some reviews online first to make sure they do it up right. Because the best part of a tea, is not actually the tea. Well at least not for me. It’s the scones with the cream and jam. OH MY GOD. So amazing. Just thinking about it now is making me hungry. Sadly, I don’t do heavy creams or dairies anymore, but I can still get down with a scone and jam. I tested these bad boys out last month for my anniversary. I wanted to surprise Dave with breakfast so I made these and served them with three different fruit jams.


Recipe adapted from one in the Fabulous Food Friday emails.

2 cups flour
1/2 cup sugar
2 teaspoons baking powder
4 tablespoons butter, cubed
3/4 cup buttermilk + some for brushing
1 egg
Optional- you can add a flavor: 1 cup raisins or currants, or 2 tablespoons lemon or orange zest

1. Preheat oven to 450 degrees. In the bowl of your electric mixer, mix flour, sugar, and baking powder. Add the butter, but don’t over mix. Just enough to get a crumbly texture.

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2. If using raisins, currants, or zest, add it now. In a separate bowl, mix the buttermilk and egg. Add it to the dry ingredients gradually.

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3. Remove dough from mixer and place onto a floured surface. Roll it into a rectangle, about 1 inch thick. Use a cookie cutter to cut out 15 2-inch wide circles. Place circles on a parchment paper lined baking sheet. Brush each scone with a bit of buttermilk.

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4. Bake scones for 9-12 minutes, until they start to lightly brown around the edges. Serve with jam. You can also serve with crème fraîche or clotted cream if you don’t have an aversion to heavy dairy like myself.



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