Jam Filled Walnut Scones

These cute little scones are perfect for a light breakfast or afternoon tea.  The jam is already included!  The addition of a light glaze drizzle adds the finishing touch.  Very tasty and pretty!

If you don't have buttermilk on hand, you can make a substitute by putting 1 tsp vinegar or lemon juice into your measuring cup and then adding whole milk until it measures 2/3 cup.

Unsalted  butter is always best, but you may use salted butter and just omit the 1/4 tsp salt.

Ingredients:
2 cups all-purpose flour
1/2 cup finely chopped walnuts
1/4 cup granulated sugar
2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt *(omit if using salted butter)
6 TB unsalted butter, chilled*
2/3 cup buttermilk
1 tsp vanilla extract
1/4 cup jam
1 cup powdered sugar and milk for glaze (optional)

Preheat oven to 400 degrees F.  Lightly butter a baking sheet.

In a large bowl, stir together the flour, walnuts, sugar, baking powder, baking soda, and salt. Using a cheese grater, grate the cold butter into the mixture bit by bit, and stir between gratings. (Or cut butter into small pieces and cut in with a pastry blender.)

In a small bowl stir together the buttermilk and vanilla. Add to flour mixture and stir to combine. With lightly floured hands, divide the dough into two equal-sized pieces and pat each portion into a 5-inch circle on a lightly floured surface.  With a sharp knife or pizza roller, cut each circle into 6 wedges.  Transfer the 12 pieces to the prepared baking sheet. Using the point of a sharp knife, make a slit in the top of each scone. Carefully spoon 1 teaspoon of jam into each slit.

Bake 16-19 minutes, until the tops are lightly browned.  Remove baking sheet and let scones cool for 5 minutes.  Serve warm or transfer scones to a wire rack to cool a bit more, then drizzle with glaze if desired.

Glaze:
In a small bowl, measure 1 cup powdered sugar.  Add milk a little bit at a time until the glaze is a good drizzle consistency.

May be stored in airtight container. These scones also freeze well.

Recipe from "Simply Scones" by Leslie Weiner and Barbara Albright 

Happy Baking!