Black Raspberry Buttermilk Scones
Black Raspberry Buttermilk Scones Serving: 16 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...
Ingredients
- 11/2 cups all-purpose flour
- 11/2 cups cake flour
- 1tablespoonbaking powder
- 1teaspoonfine salt
- 16tablespoonunsalted butter, cut into 1-inch pieces
- 1cupbuttermilk
- 1tablespoonlemon zest
- 1/2cupblack raspberry jam
Directions
- 1
Black Raspberry Buttermilk Scones Serving: 16 1 1/2 cups all-purpose flour 1 1/2 cups cake flour 1 tablespoon baking powder 1 teaspoon fine
- 2
Place the flours, baking powder and salt in the bowl of a food processor fitted with a metal blade and pulse until combined
- 3
Add the butter and pulse until the mixture resembles coarse meal
- 4
Add the buttermilk and zest and pulse until the dough is just combined
- 5
Shape the scones: Line a baking sheet with parchment paper and set aside
- 6
Place an 18-inch sheet of parchment paper on a work surface and sprinkle it lightly with flour
- 7
Transfer the dough to the paper and, with floured hands, gently press the dough into a 12-inch square
- 8
the dough should be about 3/4 inch thick