Peach ( or any flavor ) Jam Scones

Peach Jam Scones

Yields 8 very large scones

6 cups all purpose flour

1 1/4 cup granulated sugar

1/4 cup baking powder

1/4 tsp salt

1 1/2 cups (3 sticks) unsalted butter, chilled

1 1/2 – 2 cups buttermilk

1/2 cup high quality peach jam

3 fresh peaches, pitted & sliced (or a 8 oz. pkg frozen peaches, defrosted & drained)

Preheat oven to 425°F. In the bowl of a food processor fitted with a metal blade, process the flour, 1 cup of sugar, the baking powder and salt for about 30 seconds. Cut the butter into 1/2-inch cubes and add it to the flour mixture. Pulse about 15 times, until the butter-flour mixture is crumbly. With the processor running, slowly pour 1 1/2 cups buttermilk through the feed tube. Stop the processor as soon as the buttermilk has been added. If the dough has begun to stick together in a ball, remove it. Otherwise, add buttermilk a Tablespoon at a time and pulse until dough begins to clump up and form a ball.

Place the dough on a lightly floured flat surface. Pat dough into a 1/4-inch-thick rectangle, about 12×10 inches. Spread a thin layer of jam length-wise over half the dough and arrange the peach slices in a single layer on top of the jam. Fold the plain dough over the peaches making a 12 by 5-inch rectangle with the jam & peaches inside. Cut into 8 triangles and sprinkle the top with the remaining 1/4 cup sugar.

Bake on an ungreased baking sheet for 10-15 minutes until golden brown. Serve warm or at room temperature.