The best reason to have an extra cup of coffee in the morning, or afternoon, these scones are simple and the best to share with friends over a hot drink. Spreading jam between layers of a buttermilk scone, infuses the delicious flavours of cranberry, strawberry, and orange throughout, and prevents them from drying.
Grating in the frozen butter might feel like a strange step, yet it ensures the butter is the perfect size to incorporate, creating an extra flaky dough. The orange glaze adds an extra pop of brightness and ensures they are a festive treat. Make into adorable pinwheels, or beautiful layered triangles, and serve often, with extra jam.
Makes 8 large or 24 small
3 Cups all-purpose flour
- 1 Tbsp baking powder
- ¼ Cup granulated sugar, divided
- ½ Cup butter, frozen or very cold
- 1 egg
- 1 cup buttermilk
- ½ cup Winter Wonder Jam
- ¼ cup sugar
- 1 tsp nutmeg
2 Tbsp orange juice
- ¾ cup icing sugar
- Zest of one orange
In a large bowl whisk together the flour, baking powder and sugar. Using a box greater, grate the butter into the bowl and mix, so the butter pieces are all coated in flour.
In a large measuring cup whisk the egg and milk together, then pour into the dry mixture. Mix to form a soft loose dough, it will be quite sticky. Turn the scone dough onto a well-floured countertop and dust with extra flour. Form into a thick disc with your hands, and divide in half, setting aside one half.
Preheat the oven to 400°F and prepare a baking sheet with parchment.
Take the remaining half and roll into a wide narrow rectangle approximately 16 inches by 8 inches and ½ inch thick.
To make layered triangle scones, spread half the dough (one side) with a thin layer of jam, about 1 Tbsp – making a square of jam, sprinkle with a teaspoon of granulated sugar and ¼ tsp of nutmeg. Fold the naked dough, over the half spread with jam, to form a square. Gently press the layers together and then using the rolling pin gently roll into a rectangle again, this time only 10- 12 inches long. Repeat to form a second layer, the dough will be quite tall. Using your hands form the dough into a disc, rounding the corners of the square. Using a serrated knife, cut the dough into four, making triangles, and place on a prepared baking sheet. Repeat with the remaining half of dough.
To make pinwheel scones, spread the whole surface of the rectangle with ¼ cup of jam, and sprinkle with 2 Tbsp of sugar and ½ tsp nutmeg. Carefully pull up the long edge of the rectangle and begin to roll the dough into a long log. Using a serrated knife cut the log into 1-inch pieces and place each cut side up on a parchment covered baking sheet. Repeat with remaining dough.
Bake for 10 to 12 minutes, until lightly golden. Remove from oven and let rest two minutes, then transfer to a baking rack to cool.
In a small bowl, whisk together orange juice, icing sugar and orange zest to make a smooth glaze. Drizzle over just warm scones and let sit uncovered for 2 hours to allow the glaze to set. Serve with a hot cup of coffee or tea and extra jam.
Scones will store in an airtight container at room temperature for up to 3 days.