World's Best Recipe for Jam Scones

What could be yummier -- or prettier -- than freshly-baked scones with jam baked into the tops?

You'll love this easy recipe!

The ingredients are divided into DRY and WET ingredients:

DRY INGREDIENTS:

2 cups all-purpose flour, plus more as needed

1/4 cup sugar, plus more for tops

2 tsp. baking powder

1 tsp. baking soda (also known as bicarbonate of soda)

1 tsp. salt

5 tbsp. butter (Yeah, not "dry" but all will be explained in recipe)

WET INGREDIENTS (enough to make ONE CUP TOTAL):

yolk of one egg

1 tbsp. butter, MELTED

buttermilk (enough to make one cup total of liquid)

I always melt my butter in my one cup measuring cup, then add in a little buttermilk and stir. Then I add in the egg yolk and stir, then pour in more buttermilk until I have one cup of liquid.

Into a large bowl, mix the DRY ingredients.

Cut the butter into small pieces and scatter into the dry ingredients. Using your fingers, combine the butter until the mixture looks like course cornmeal. Leave a few pieces of butter the size of small peas -- this makes your dough flaky.

Pour the WET ingredients *all at once* into the DRY ingredients, and stir slowly with fork until the mixture has just come together. Then stop. You'll know when to stop when the last of the dry flour in the bottom of your bowl has been picked up by the dough.

Scrape the dough onto a flour-covered piece of foil. Sprinkle lightly with flour, then press down with your hands. Carefully lift one side and fold it over on itself. Lightly sprinkle with flour, press down, then carefully lift the other side and fold it over on itself. Lift and fold one more time. (This process creates layers and lightness.)

Pat the dough into a circle about the size of your pie plate.

Coat a pie plate with cooking spray, then place the dough inside it. Score the dough (that is, cut into it about 1/4 inch) to make six scones.

Lightly coat your thumb with flour, then press an indention into the large end of each scone. Fill with the jam of your choice. (I used strawberry jam for the ones I photographed above.)

Spray the top of the dough with cooking spray, then sprinkle liberally with sugar.

Bake for about 15 - 20 minutes. I usually set my timer for 15 minutes and begin checking them at that time. Depending on your oven, they may require the full 20 minutes. You'll know when they're done when they've become golden brown on top.

Serve with soft butter, and more of the jam you used for the tops of the scones.

Enjoy!