Black Raspberry Buttermilk Scones Recipe
Ingredients:
1 & 1/2 c of flour (all-purpose)
1 Tbsp of baking powder
16 Tbsps of butter (unsalted); sliced into 1-inch cuts
1 Tbsp of lemon rind
1 & 1/2 tsp of sugar
1 & 1/2 flour (cake)
1 tsp of salt
1 c of buttermilk
1/2 c of black-raspberry jam
Instructions:
Prepare oven. Heat it to four hundred degrees Fahrenheit.
Combine baking powder, salt and flours in food-processor bowl, then pulse ’til combined. Blend in butter then process ’til mixture will resemble a coarse-textured meal. Mix rind and buttermilk in, pulse ’til dough combines well.
Shape your scones. Have a bake sheet lined w/ parchment or waxpaper. Set it aside.
Put one 18-inch paper sheet on working surface then sprinkle w/ flour lightly, then transfer dough. With lightly-floured hands, press dough gently into 12-inch sized square & 3/4-inch thick.
Create two 6-inch circles. Mold rest of your dough to 3/4-inch thick square, then cut another 6-inch sized circle.
Spread 1/4 c of fruit jam (your choice) on both circles. Cover each w/ rest of dough scraps then pinch sides closed. With your sharp-knife, score every scone top w/ a cross, creating four quadrants. Dust top w/ sugar.
Arrange scones into pan, then oven ’til golden (35-40 mins). Cool on wire racks. Slice on scored lines.
>> Black Raspberry Buttermilk Scones Recipe