When it’s cold like this, I always crave simple & comforting flavors and maybe you wouldn’t think of a scone, but it’s exactly what I want in this glorious 9 degree weather New York has been having. Classic Scones with Homemade Raspberry Jam. They are buttery, warm, slightly crunchy and everything you’d want to cozy up to when it’s cold. Whenever I make these, they are instantly gone, so i’ve had to double the recipe. I promise they’re that good.
Scones start out like biscuits, but with more sugar and sometimes eggs. Cream & or buttermilk. In my recipe I use an egg yolk and mixture of buttermilk and heavy cream. This dough is also very similar to a my cobbler topping recipe but much more dry and crumbly.
The raspberry jam is the perfect addition. Tangy, sweet and so fruity. It’s incredibly easy to make and only 3 ingredients.
How To: Raspberry Jam
- Add 2 cups fresh or frozen raspberries (I prefer frozen) to a small saucepan, along with 1/4 cup sugar and juice of 1 lemon.
- Cook on low until the raspberries start to break down and the jam slightly thickens. About 10 minutes. Stir often. Pour into a bowl and cover with plastic wrap. Set aside to cool. Refrigerate for up to 14 days in an airtight container.
Scones may seem a bit intimidating because of the process, but they’re so worth it. And this recipe can definitely be made days ahead and freeze well.
The process of scones is similar to biscuits. It starts with cutting COLD butter into flour and sugar until crumbly. I like using my hands for this part and pinching the butter into the flour. Then, the liquid is added and mixed just until combined. I pour it onto a clean surface. The trick is to handle the dough as little as possible. You can use your hands or a bench scraper to push the dough together and rotate it until it forms into a large disc.
This next step, i’d say is maybe the most intimidating. But it’s actually pretty easy.
Lamination
- Once your dough has formed into a rough circle, about 3/4 to 1 inch thick. Cut it down the center and stack them on top of each other. Repeat this process 2 more times. ending with a 8 inch circle.
- This process of laminating, is a key step to creating a tall and flaky scone that has layers when baked.
When the scones are out the oven, I allow them to cool for 10-15 minutes before slicing. I like to enjoy them warm and lathered vanilla bean butter and homemade raspberry jam.
Classic Scones With Homemade Raspberry Jam
Ingredients
Raspberry Jam
- 1 cup frozen raspberries
- 1/4 cup sugar
- juice of 1 medium sized lemon about 40g
Classic Scones
- 2 C all purpose flour spooned and leveled
- ⅓ C + 2tbsp granulated sugar
- 1 tbsp baking powder
- ½ tsp baking soda
- 6 tbsp cold salted butter cubed
- ½ C buttermilk
- 2 tbsp heavy cream
- 1 large egg yolk reserve the white for topping
Instructions
Raspberry Jam
- Add 2 cups fresh or frozen raspberries (I prefer frozen) to a small saucepan, along with the sugar sugar and lemon juice. Cook on low until the raspberries start to break down and the jam slightly thickens. About 10 minutes. Stir often. Pour into a bowl and cover with plastic wrap. Set aside to cool.
Scones
- Add the flour, sugar, baking powder & baking soda to a large bowl. Whisk to combine.
- Toss in the cold, diced butter and use your fingers to squeeze it into the flour until the mixture is coarse, like wet sand.
- In a small bowl, whisk together the buttermilk, heavy cream & egg yolk. Pour over your flour mixture. Using a spatula, give it a rough mix until the liquid is absorbed. Youll be left with a crumbly mixture.
- Pour it onto a clean, lightly floured surface. The trick is to handle the dough as little as possible. You can use your hands or a bench scraper to push the dough together and rotate it until it forms into a large disc. Roughly 8 inches in diameter and 3/4 to 1 inch thick.
- Cut it down the center and stack them on top of each other. Gently press down and Repeat this process 2 more times. Pat it back to its original shape each time.
- Cut the disk into 8 wedges. Place on a parchment lined baking sheet. At this point you can freeze the scones for 15 minutes to firm up a bit if your kitchen is too warm, or overnight.
- When ready to bake, brush only the tops with your remaining egg white and sprinkle with coarse sugar. Bake in a 400℉ preheated oven and back for 18-20 minutes. Enjoy war with a dollop of homemade raspberry jam. Enjoy!
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