If there is one thing that I really enjoy eating with a nice cup of tea it's most definitely tea biscuits or scones. I have been making scones for years and I used to roll out the dough, have flour all over the place and then with my cookie cutter shaped each scone into nice little circles. Well I have to say that I don't enjoy taking out my rolling pin unless I have to make pie so I created this recipe so I can eat scones with no fuss or muss. The raspberry jam is a natural pairing since we all spread it generously on our scones anyway, so I thought why not just add it into the scones while baking. I think with this recipe all of you will be making more of these for years to come.

Makes 6

Preheat the oven to 400 Degrees F.

Baking time: 15-18 minutes

  • 1-1/4 cup all-purpose flour
  • 1 tbsp granulated sugar
  • 1-1/4 tsp baking powder
  • 1/4 tsp baking soda
  • pinch of salt
  • 1/4 cup cold butter, cubed
  • 3/4 cup buttermilk
  • 1 egg, beaten (and another to use for the egg wash)
  • 6 tbsp raspberry jam (or substitute your favourite)

1. Preheat the oven to 400 F and line a large baking sheet with parchment paper and set it aside. In a large mixing bowl, combine flour, sugar, baking soda, baking powder and salt.

2. Take your cold cubed butter pieces and add them into the dry ingredients and using your finger tips incorporate the butter into the flour mixture. The mixture should resemble coarse breadcrumbs when you're finished. Add in the buttermilk and the beaten egg and mix it gently into the scone mixture. The scone dough should be a bit sticky and wet.

3. Take either a small ice cream scoop or a dinner spoon and scoop 6 equal portions onto the lined baking sheet. Dollop 1 tbsp of the raspberry jam into the middle of each scone then scoop a small scoop of the scone mixture on top of the raspberry jam to cover.

4. Crack an egg into a small bowl, add about 1 tbsp of water and beat it together with a fork. This will be your egg wash. Take a pastry brush and lightly brush the tops of each scone. Put it into the oven and bake the scones for about 15-18 minutes or until lightly golden on top. Best served warm.

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