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Classic Scones With Homemade Raspberry Jam

These Warm & buttery Classic Scones with Homemade Raspberry Jam are the perfect treat for the winter blues.
Course Quick Bread, Scones
Cuisine American, british, Scottish
Keyword Breakfast, Raspberry, Scones
Prep Time 20 minutes
Cook Time 20 minutes
Servings 8

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!