Since the lemon poppyseed buttermilk scones disappeared post haste, I decided to make some more scones. This time I went with a classic jam filled scone. They’re not cool enough to eat yet, but I’m absolutely DROOLING over how good they smell. This is another recipe from the Good Housekeeping Baking cookbook.
- 2 cups all purpose flour
- 2 tablespoons Splenda
- 2 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 stick of butter, cut up
- 2/3 cup milk
- 1 large egg, separated
- 1/4 cup strawberry jam
- 2 teasoons Splenda
- Preheat your oven to 375 degrees.
- In a big bowl mix the flour, 2 tablespoons of Splenda, baking powder,and salt.
- With a pastry blender, cut in the butter until the mixture turns into coarse crumbles.
- In a separate cup mix your egg yolk and milk.
- Make a well in the center of the dry ingredients, and add the milk.
- Stir until just combined. If you’re me, this might take some work and light kneading.
- Split the dough in half.
- Transfer the first half of dough to an ungreased cookie sheet and shape into a 7 1/2 inch round (you’ll want to flour your hands).
- Spread about 1/4 cup strawberry jam (I prefer Polaner All Fruit).
- With a floured knife, carefully cut the round into 8 wedges but be careful NOT to cut all the way down to the jam.
- Brush the top with egg white and sprinkle the last of the sugar/Splenda over the top.
- Bake for 22-25 minutes, until golden brown.
- Then serve warm or if you have more self control than I do, separate the wedges to cool on a wire rack.