Lemon-Buttermilk Scones with Quick Blackberry Jam

Ingredients

• 2 teaspoons double-acting baking powder 
• 10 tablespoon garnish: blackberry jam quick
• 0.3 cup butter chilled cut into small pieces
• 1 teaspoon cake flour 
• 3 cups cake flour 
• 1 large egg white lightly beaten
• 1 tablespoon juice of lemon fresh
• 1.5 teaspoons lemon rind grated
• 0.8 cup buttermilk low-fat
• 0.5 teaspoon salt 
• 1 teaspoon sugar 
• 2 tablespoons sugar 

Equipment

• food processor
• baking sheet
• baking paper
• oven
• knife
• wire rack
• spatula
• measuring cup

Directions

1. Preheat oven to 35
2. Lightly spoon 3 cups flour into dry measuring cups; level with a knife.
3. Place 3 cups flour, 2 tablespoons sugar, baking powder, and salt in a food processor; pulse 2 to 3 times or until combined.
4. Add butter; pulse 10 times or until mixture resembles coarse meal.
5. Add buttermilk, rind, and lemon juice; pulse until just combined. Scrape dough onto a lightly floured surface with a rubber spatula; sprinkle with 1 teaspoon flour (dough will be soft).
6. With floured hands, pat dough into a 4-inch circle; place on a baking sheet lined with parchment paper. Pat dough into an 8-inch circle.
7. Cut dough into 10 wedges, cutting into but not through dough.
8. Brush egg white over dough; sprinkle with 1 teaspoon sugar.
9. Bake at 350 for 25 minutes or until golden. Cool on a wire rack.
10. Serve with Quick Blackberry Jam.