- 2 1/4 cups all-purpose flour, plus more for shaping the scones
- 2 tablespoons plus 2 teaspoons sugar
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, cold and cut into small pieces
- 3/4 cup plus 2 tablespoons buttermilk
- 1/4 cup strawberry jam
- 2 tablespoons whole milk
Position rack in center of oven and preheat the oven to 400°F. Line a baking sheet with parchment paper and set aside.
In a large mixing bowl, sift the flour, 2 tablespoons of the sugar, baking powder, and salt.
Add the butter to the dry ingredients and cut into the flour, using your hands or a pastry cutter, until the butter is the size of small peas.
Add the buttermilk and mix, using your hands or a rubber spatula, just until the liquid is incorporated, being careful not to overmix.
Divide the dough in half, and lightly sprinkle your work surface with flour. Place half of the dough on the floured surface and roll out into an 8-inch disk about 1/2 inch thick. Spread the jam over the top of the disk, being sure to leave an inch of space all along the outer edge of the dough.
On the work surface, lightly flour the second half of the dough and roll it out into a disk the same size as the first. Carefully, using two floured metal spatulas, pick up the dough and lay the second disk on top of the first. Use your fingers to pinch the edges of the dough together so that they are sealed.
Using the pastry cutter, or a chef's knife dusted with flour, cut the dough into 6 triangles. Separate the triangles and lay them on the parchment-lined baking sheet, about 2 inches apart. Using a pastry brush, brush the tops of the scones with the milk, sprinkle with the remaining 2 teaspoons of sugar, and place in the oven.
Bake the scones until the tops are golden brown, about 25 minutes. Using oven mitts or pot holders, remove the scones from the oven and serve immediately.