Sunday scones are becoming a bit of a tradition around here… They’re quick and easy to make – and really taste great.

I have a couple of go-to recipes – one using heavy cream and one using buttermilk. I almost always have one or the other in the ‘fridge. This week it’s the buttermilk since I soaked the chicken in it for the fried chicken, tonight.

There are a bazillion different ways of making scones. I like putting a dollop of jam on the wide edge before baking them. Sometimes it runs off a bit, but… such is life. That’s why I line my pans with parchment paper. These are also throw-togethers. I’m not trying to impress someone with my fabulous baking skills or sell them for $20 a piece. They’re just something to have on a Sunday morning with a fresh cup of coffee.

Today, I topped half of them with raspberry jam and the others with gooseberry jam.

My first introduction to a gooseberry was back in the early ’60s. My mom had a pen-pal (remember those?!?) in England, named Ruth Brown. I think she lived in Birmingham. Anyway… they sent each other gift packs one year and the two things I remember from the box are gooseberry jam and Brighton Rock candy. The candy was way-cool for this 12-year old. It had the words “Brighton Rock” embedded all the way through the stick – something I had never seen before. It was a marvel.

The gooseberry jam is a little less memorable – I barely got a taste of it. My mom saved it for her own toast in the morning – it was much too good to waste on mere children. Yes. I was raised by a woman who thought children had their place in a family – and it wasn’t always first. The emotional scars run deep.

But back to scones…

These really are simple to put together and in a mere 30 minutes from start-to-finish, you can be eating scones fresh from the oven!

Buttermilk Scones

  • 2 cups flour
  • 1/4 cup sugar
  • 2 1/2 tsp baking powder
  • 1 tsp salt
  • 1 stick cold butter
  • 1/2 cup buttermilk
  • 1 egg
  • 1 tsp vanilla
  • jam of choice

Preheat oven to 375°F / 190°C.

Mix dry ingredients together. Quickly cut in butter using a pastry knife or your fingers. You can also use a food processor.

Mix buttermilk with the egg and vanilla. Lightly mix into flour mixture.

Form into a circle about 1 inch / 25 mm.

Cut into 8 pieces, make an indentation on wide end and add about a tablespoon of your favorite jam.

Bake about 22-25 minutes, or until browned.

Let cool slightly and enjoy!

Make some memories…