Fruit Scones

Makes about 24 2" scones

4 cups all-purpose flour
3 tablespoons sugar
2 teaspoons baking powder
1 1/2 teaspoons salt
1 teaspoon baking soda
1 cup cold unsalted butter
1 1/4 to 1 1/2 cup buttermilk
About 3/4 cup good quality preserves or jam

Preheat oven to 350° and lightly grease your baking sheet, or cover it in parchment

Combine dry ingredients in a large bowl and whisk to combine. Dice the butter into 1/2 inch cubes and use your hands to mix it into the dry ingredients. (You can use a stand mixer with a paddle attachment, but be careful not to over-mix.) You'll know it's ready when the texture goes from silky to mealy, but there are still dime- to quarter-sized pieces of butter floating around. Make a well in the flour mixture and pour in 1 1/4 cup of the buttermilk. Mix just until the dough comes together. If you feel it needs more buttermilk then add it in small increments.

Turn the dough out onto a lightly floured board and kneed it a couple times before rolling or patting it out into a 1 1/2" or 2" thick sheet. Use a 2" cookie cutter to cut out your scones and place them on the cookie sheet, leaving about an inch between them. Use your thumb to press a well into the center of each scone and fill with a tablespoon or so of your chosen jam. Bake for 35 to 40 minutes, or until golden brown.

Recipe by: Piper Davis and Ellen Jackson, page 22 of The Grand Central Baking Book