Pre-heat oven to 425 degrees.

In a large bowl, combine the dry ingredients. Use a pastry cutter or two knives to cut in the butter until the dough resembles coarse cornmeal. Avoid over-handling the dough.

Add the buttermilk and combine with a fork, then use your hands to gather the dough into a ball.

Pat out the dough on a lightly floured surface and form it with your hands into a rectangle about 1 inch thick. Spread jam on half the rectangle. Fold the other half onto the jammed half and roll out into a long rectangular shape about 3/4 inch thick.

Cut the dough into 12 squares. Place the scones 1/2 inch apart on an ungreased cookie sheet and bake for 14 to 15 minutes.


The jam is baked right in, but that's no reason not to spread a little on top too!

Mr Breakfast would like to thank football for this recipe.

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