Scones with Raspberry Jam
This scone recipe was a must-have for the month of September. Why, you ask? Well, for starters, IT’S FAIR SEASON! I know it’s supposed to be called the Washington State Fair, but old habits die hard and I still call it, the Puyallup Fair–SUE ME.
2 cups of all purpose flour
1/2 teaspoon of salt
1 Tablespoon of sugar
2 1/2 teaspoon of baking powder (I recommend the brand Rumford)
6 Tablespoons of softened, unsalted butter
3/4 cup to 1 cup of heavy cream
YOU WILL ALSO NEED:
raspberry jam (of course!!)
Into your stand mixer (or by hand), add in your first 4 ingredients. Mix well. Add in your softened butter. Place the dough hook onto your stand mixer, turn mixer to ‘stir,’ gradually turn to speed 2, and mix just until crumbly. With the mixture still on, add in 3/4 cup of your heavy cream. Mix just until dough starts to pull away from the sides and turn into a ball. Onto a lightly floured surface, dump your dough on top, and form it into a smooth ball. Divide dough into fourths, flatten out each piece into a 1 inch disc, and cover tightly with saran wrap. Place the discs into the fridge until chilled, about 3 hours OR overnight. Remove dough from fridge and shape into scones. Place shaped scones on some silpat (or parchment paper) and bake in a preheated 400 degree oven for about 14 minutes, or until tops and bottoms have slightly browned. Serve warm with some jam.
-This recipe makes 16 small scones. You may cut them out larger if you’d like, just make sure to bake them a bit longer.
-Make these ahead! Unbaked scones be stored in the fridge for up to a week or may be frozen for later use.
-These taste best eaten the same day. You may keep these in an airtight container and keep them on the counter for 2 days. I recommend reheating them in the oven. Homemade scones lose their texture over time and do not taste good when you reheat them in the microwave.
-Bake only as much as you can eat! FRESH SCONES ARE THE BEST!