I have and always will be a lover of scones. Their texture, their flavor, and how satisfying they can be. I tend to enjoy my scone with a cup of black coffee, contrasting the light sweetness of the scone with the boldness of the coffee. This recipe is my new favorite, as it is moist, crunchy, and has a tasty dollop of strawberry jam on top.
Lemon zest is used in this recipe to complement the strawberry jam. Buttermilk is used in the scone because buttermilk is more acidic than regular milk, thus lifting the scone as baking soda or baking powder would.
- 2 3/4 cups all-purpose flour
- 1/3 cup sugar
- 3/4 teaspoon salt
- 1 tablespoon baking powder
- 1/2 cup cold butter (1 stick)
- 2 eggs
- 2 teaspoons lemon zest
- 2 teaspoons vanilla extract
- 1/2 cup milk
- 1/4 cup buttermilk (if you don’t have buttermilk you can just use milk instead)
- 1/2 cup of your favorite jam
- In a large mixing bowl, mix together the flour, sugar, salt and baking powder.
- Cut in the butter, until butter chunks are pea-size
- In a separate bowl, mix together the eggs, lemon zest, vanilla, and milk(s)
- Create a “well” in the dry ingredients and add wet ingredients until just combined
- Bake scones in oven at 425 degrees for about 20 minutes, or until golden brown around the edges
- Enjoy with some black coffee or milk