Raspberry Jam Scones

Global.Potpourri's picture

Apr. 30, 2011


All purpose flour 2 Cup (32 tbs) , sifted
Baking powder 1 Tablespoon
Sugar 1 Tablespoon
Salt 3/4 Teaspoon
Butter/Margarine 3/4 Cup (12 tbs)
Eggs 2
Milk 1/4 Cup (4 tbs)
Jam 1/2 Cup (8 tbs) (Thick)


Sift together flour, baking powder, sugar, and salt into mixing bowl.

Cut in 1/2 cup of the 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 circle.

Place one dough circle in a 10-inch layer-cake pan or on a cookie sheet.

Spread with half of the remaining soft butter, then with the jam.

Top with second circle.

Spread it with remaining butter and sprinkle lightly with sugar.

Bake in preheated hot oven (425°F.) for 20 minutes.

Cut into wedges and serve warm.

Makes 8 servings.

Recipe Summary

Difficulty Level: Very Easy
Cook Time: 10 Minutes
Ready In: 10 Minutes

Nutrition Facts

Serving size Complete recipe

Calories 2674Calories from Fat 1330

 % Daily Value*

Total Fat 151 g232.3%

Saturated Fat 91 g455%

Trans Fat 0 g


Sodium 2859 mg119.13%

Total Carbohydrates 290 g96.7%

Dietary Fiber 8 g32%

Sugars 73 g

Protein 42 g84%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet