Raspberry Jam Scones

By Addie

Oven-fresh scones drippong with raspberry jam made from the local crop of juicy raspberries have long been a food treat at the West Washington State Fair near Seattle. In this home recipe, you bake the jam right into the scone. You could use any tart jam.

Ingredients

• 2 cups sifted all-purpose flour
• 1 Tablespoon baking powder
• 1 Tablespoon sugar
• 3/4 teaspoon salt
• 3/4 cup butter
• 2 eggs
• 1/4 cup milk
• 1/2 cup thick jam
• Sugar (Coarse, if you have it)

Preparation

Step 1

Sift together flour, baking powder, sugar and salt into mixing bowl. Cut in 1/2 cup butter until particles are fine. Beat eggs slightly with milk, add to dry ingredients and toss with a fork to mix and form a soft dough. Divide dough into halves.

On a lightly floured board, roll out each half into a 10-inch round. Place on dough round in a 10-inch layer cake pan or on a cookie sheet. Spread with 1 Tablespoon soft butter and then the jam. Top with second circle. Spread with remaining 1 Tablespoon of butter and sprinkle lightly with sugar.

Bake in preheated hot oven (425 degrees) for 20 minutes. Cut into wedges and serve warm. Makes 8 scones.