Mixed Berry Jam Scones

Mixed Berry Jam Scones with Demerara Topping

    Love these scones.  They held a nice flavor through the baking process.  I used my mixed berry jam which is a jam I make every year around Christmas time.  You can use any jam but, raspberries in my mixed berry jam really lent a lot to the end result.  Enjoy! Diane   

Homemade Mixed Berry Jam Scones
makes 16 scones 

Ingredients
Scones:
1/2 Cup Mixed Berry Jam (my Christmas Jam) 
2 cups all-purpose flour, plus more if needed 
2 Tablespoons sugar
2 teaspoons baking powder
1/4 teaspoon salt
1 egg
6 Tablespoons unsalted butter
2/3 cup milk

Topping:
1 egg, whisked for egg wash
3 Tablespoons demerara sugar

Directions
Preheat oven to 400 F degrees.

1. In a large bowl, place the flour, salt, baking powder and sugar. Add the butter and using 2 knives or a pastry blender start cutting into the butter. Use your hands if necessary but the mixture needs to resemble small peas.
2. Add the jam to the dough and mix well with the dry ingredients.
3. In a small bowl mix the egg and milk together then add to the flour bowl. Using a spatula mix everything well. 
4. Turn dough onto a  well floured surface and shape into two equal rounds. Add in more flour, as needed, if dough is too wet (if it sticks to your hands too much.)
5. Cut each round of dough into 8 triangles, just like you would cut pizza and place the triangles over a cookie tray lined with parchment paper.
6. Brush the tops of the scones with the egg wash. Sprinkle the tops of the scones with demerara sugar.  
7. Bake for 20 to 30 minutes or until golden brown.

Kitchen Tip:  The butter in scones needs to be super COLD.  IF you've handled your dough too much, you will want to set your scones in the freezer for at least 15 minutes before baking.  In the Winter, its cold enough here that can I set my baking tray, covered in saran, outside on our patio table to chill before baking.