I was not expecting this recipe to be so easy. But it was. Over the years, I have collected MANY recipes that looked good and that I hoped to make someday. Very few of them actually get made.
Today at my son’s T-ball game, my daughter and I were looking through my dessert recipe file and she picked out this recipe for Buttermilk-and-Jam Scones that I had cut out of the New York Times Magazine back on May 31, 1998. Molly O’Neill is the author/creator.
Did I mention how easy this recipe is? Make the dough. Flatten it into a 7″ circle. Spread raspberry jam on half the circle. Fold over the un-jammed half. Roll out to a 12: circle. Cut into scone shapes, triangle or square. Bake. Cool. Enjoy.
The taste is soft, sweet biscuit-like with raspberry accents. The recipe uses 1/4 cup of raspberry jam. I think it could stand to use a little more, maybe 1/2 cup. I dressed them up with a lemon glaze, made of lemon juice and confectioners sugar.
I can see this recipe made with any kind of jam, chocolate chips or Nutella. But it is really good with the raspberry jam.
So, if you are looking for something new to make, and EASY, try these scones. Even though I used an old newspaper article, the recipe is posted on line here. Enjoy!