Fall Recipe: Scones with Jam and Cream

There's nothing like a warm scone on a chilly fall day. The SoCal heat isn't quite gone, but it's still the season for curling up with a book and a cup of tea, and a scone is a perfect culinary companion. Even though there's not much you can do wrong with a scone (these would be great with blueberries or chocolate chips), the best thing you can do to enhance the experience is to follow the example of the English. Find the nearest store that carries clotted cream, grab a jar of your favorite jamor fruit preserve, and spread both liberally on a plain version of these scones. It's tea time somewhere!

Buttermilk Scones
3 cups flour
1/3 cup sugar
1 teaspoon salt
2 1/2 teaspoons baking powder
1/2 teaspoon baking soda
3/4 cup (1 1/2 sticks) softened, unsalted butter
1 cup buttermilk
1 tablespoon heavy cream, for brushing

Preheat oven to 400 degrees.

Sift the flour and combine with sugar, salt, baking powder and baking soda in a large bowl; add butter and mix with your fingertips to a coarse meal.

Add buttermilk and mix until the dough is just combined -- don't overmix.

Transfer dough to a floured board and divide in two.

Roll each to 3/4 inch thick rounds.

Cut each round into wedges and place on a greased baking sheet.

Brush the tops with the cream and bake for 15 minutes, or until lightly browned.