I love to bake and I know that many of you do too. I baked these nice flaky scones which have raspberry jam inside of them and there is a chair for you too! I hope you have a few moments to enjoy a cup of tea and a scone.
You know, it worked out well yesterday that we had a "snow day". It snowed all night Sunday and lightly on Monday. I made homemade soup and bread and there was plenty of time to bake scones - the same ones I had made last Friday I baked again for my hubby and I.....and half to give the neighbors. Scones need to be consumed while they are fresh.
I have a Valentine Tea Set from 4-5 years ago called "Lucy's Love" which I'm using here. I'm not generally drawn to contemporary type tea sets but I thought this one was great fun and bone china is really nice. (I have 6 plates and 6 cups and saucers) I've been leaving the little table by the window in our living room so I set up our tea there.
This recipe will make about 20 medium scones or 14 larger ones.
Preheat your oven to 425 degrees and grease 2 baking sheets with butter.
You will need 4 cups of sifted flour, 1/4 cup of granulated sugar,
1 Tb baking powder, 1/2 tsp salt, 1/2 tsp baking soda, 2/3 cup of butter, 1 1/2 cups of buttermilk, 6 Tb jam or preserves and red sugar crystals if desired to sprinkle on top.
In large bowl combine the flour, 1/4 cup of sugar, baking powder, salt and baking soda. With a pastry cutter, blend in the butter or cut it in with 2 knives until the mix is coarse and crumbly.
Add the buttermilk to the dry mix and stir into a soft dough.
Turn the dough out into a lightly floured surface and knead 5-6 times. Roll it out to a 1/2" thickness and cut with a Valentine Heart Cookie Cutter. Use a 2" cutter for smaller scones (more) and a 3" cutter for larger scones (less). You will be putting a teaspoon of jam on top of one and then another dough heart on top of that. You will take a fork and press the edges down all the way around to seal the scone layers together. Sprinkle red sugar crystals on top.
Bake at 425 degrees for about 15-18 minutes