Recipe ingredients
- 1 1/2 cups all-purpose flour
- 1 1/2 cups cake flour
- 1 tablespoon baking powder
- 1 teaspoon fine salt
- 16 tablespoons unsalted butter, cut into 1-inch pieces
- 1 cup buttermilk
- 1 tablespoon lemon zest
- 1/2 cup black raspberry jam
- 1 1/2 teaspoons sugar
Recipe method
- Preheat oven to 400 degrees F. Place the flours, baking powder and salt in the bowl of a food processor fitted with a metal blade and pulse until combined.
- Add the butter and pulse until the mixture resembles coarse meal. Add the buttermilk and zest and pulse until the dough is just combined.
- Line a baking sheet with parchment paper and set aside. Place an 18-inch sheet of parchment paper on a work surface and sprinkle it lightly with flour.
- Transfer the dough to the paper and, with floured hands, gently press the dough into a 12-inch square.
- The dough should be about 3/4 inch thick. Cut out two six-inch circles, reshape the remaining dough into a 3/4-inch-thick square and cut out one more 6-inch circle.
- Gather the remaining scraps and form into one final 6-inch circle. Place 1/4 cup of jam on two of the circles.
- Top each with the remaining dough rounds and pinch the sides shut. Using a knife, score the top of each scone with a large cross marking 4 quadrants.
- Sprinkle the tops with sugar. Transfer scones to the prepared pan and bake until golden, 35 to 40 minutes.
- Transfer to a wire rack to cool. Split or cut on the score lines. Serve warm or at room temperature.
Other biscuit recipes:
Black raspberry buttermilk scones recipe
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