In the late afternoon, I often fortify
myself for the remainder of the day by enjoying a cup of strong tea, along with
a sweet of some sort (better than a shot of bourbon, I reason). Tender scones
served
with homemade jam and good butter is my favorite teatime fare. I have to
admit I don’t make jam or preserves much, but occasionally I get the urge,
because it’s so much better than the stuff in the jar
you buy at the
supermarket. The scones, made with buttermilk, lemon zest and brown sugar, are
very easy to make, as they are mixed up in the food processor before the final
addition of
buttermilk is mixed in by hand. Try not to handle the dough too
much at this point – it just needs to be kneaded gently a few times to come
together before it’s rolled out. The raspberry jam, also flavored with a little
lemon zest, is remarkably easy to make. You can even serve it warm, if you
like, though it will be more like a sauce than a jam at this point.
¾ cup plus 2 tablespoons (175 g)
granulated sugar
1/4 cup (60 g) water
1 1/3 cups (150 g) fresh raspberries
Finely grated zest of 1/2 lemon
In a medium saucepan, combine the sugar
and water and cook over medium-high heat until the syrup registers 246°F
(120°C) on a candy thermometer. Add the raspberries and lemon zest and continue
to cook over medium heat, stirring occasionally, until the fruit begins to
break down and some of the liquid has evaporated, about 5 minutes. (The
finished jam should appear looser than a typical jam.) Cool completely.
Brown
Sugar Buttermilk Scones
Makes 9 scones
1 1/3 cups (170 g) all-purpose flour
1 1/3 cups plus 2 tablespoons (170 g) cake flour
3 ¼ teaspoons baking powder
1/8 teaspoon salt
3 tablespoons (40 g) light brown sugar
Finely grated zest of 1 lemon
6 tablespoons (85 g) cold unsalted
butter, cubed
2/3 to 3/4 cup (160 g to 181 g) buttermilk
1 egg, lightly beaten with 1 tsp water
for eggwash
Demerara sugar for sprinkling on top
1. Preheat oven to 400°F. Line a baking
sheet with parchment paper or a silicone baking mat.
2. In the bowl of a food processor,
combine the flours, baking powder, salt, sugar, zest and butter cubes and
process until the mixture forms coarse crumbs. Add 1/3 cup of the buttermilk
and process for a few more seconds, just to mix. Turn the mixture into a medium
bowl and form a well in the center. Add another 1/3 cup buttermilk to the
center of the well. Using a wooden spoon or rubber spatula, gradually stir the
flour mixture into the buttermilk, forming a soft dough. If the dough seems
dry, you can add up to another 1 ½ tablespoons buttermilk. Knead the dough very
lightly just a few times, until it comes together. Transfer the dough to a
lightly floured work surface. Using a rolling pin, roll it out to a thickness
of ¾ inch. Cut out rounds from the dough using a 2 ½-inch round cutter and
arrange them on the baking sheet. Gently gather up the scraps, reroll, and cut
out more rounds. Brush the rounds with eggwash and sprinkle with some Demerara
sugar. Bake the scones for 12 to 15
minutes, until light golden brown. Serve warm with butter and jam.
