Scones Topped with Preserve

 Scones are small British quick bread,using wheat or oatmeal or all purpose flour with baking powder as leavening agent.Scones rely on cold butter for their delicate,flaky texture.Scones are best served warm from the oven when the jam is soft & runny,the outside crust of scone is delicious crisp,crumbly yet the inside is soft and flaky.Scones are best served the day they are made.However,while the outsides of scones will soften.They can be stored for few days.Do check this out, everyone will surely love this !!

Ingredients
all purpose flour 2 cup
granulated sugar 1/4 cup(50gm)
cold butter 1 stick
baking powder 1 tsp
baking soda 1/2 tsp
salt a pinch
buttermilk 2/3 -3/4 cup (refer notes)
jam as needed (I used pine apple jam)

Method
-Pre heat oven to 375 degrees and place rack in middle position.Line a baking sheet with parchment paper.
-In a large bowl,whisk together the flour,sugar,baking powder,baking soda and salt.Cut the butter in small pieces and blend in flour mixture with a pastry blender or knife.You want the mixture looks like coarse crumbs.
-Add the buttermilk and stir until dough comes together.
-Transfer the dough to a lightly floured surface and knead the dough gently,roll in a rectangle 1- 1 1/2 " thick.
-Use a  biscuit cutter or bottle lid and cut out discs,place on a parchment paper lined tray.Then,using your thumb make an indentation in the middle  and press down almost to the bottom of the scone Try not to squash the edges of the scones.Fill each indentation with jam.

-Place it in the oven and bake for 20 minutes until golden brown and tooth pick inserted comes out clean.Transfer on the rack and cool.(mine got ready at 18 minutes)
-Serve with tea !!

Servings~ 15 scones

NOTES
* You can use any flavor of jam or preserve.
* To make your own buttermilk,add a tablespoon of white distilled vinegar or lemon juice to1 cup of milk and then let it stand before 5- 10 minutes before using.
* I prepared slightly thinner scones ,you can make slightly thicker version if you wish.