Lemon-Buttermilk Scones With Quick Blackberry Jam

• 3 cups cake flour
• 2 tablespoons sugar
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/4 cup chilled butter, cut into small pieces
• 3/4 cup low-fat buttermilk
• 1 1/2 teaspoons grated lemon rind
• 1 tablespoon fresh lemon juice
• 1 teaspoon cake flour
• 1 large egg white, lightly beaten
• 1 teaspoon sugar

1. Preheat oven to 350u0b0.
2. Lightly spoon 3 cups flour into dry measuring cups; level with a knife. Place 3 cups flour, 2 tablespoons sugar, baking powder, and salt in a food processor; pulse 2 to 3 times or until combined. Add butter; pulse 10 times or until mixture resembles coarse meal. 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).
3. 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. Cut dough into 10 wedges, cutting into but not through dough. Brush egg white over dough; sprinkle with 1 teaspoon sugar. Bake at 350u0b0 for 25 minutes or until golden. Cool on a wire rack. Serve with Quick Blackberry Jam.
4. Note: Nutritional analysis includes Quick Blackberry Jam.

cake flour, sugar, baking powder, salt, chilled butter, lowfat buttermilk, lemon rind, lemon juice, cake flour, egg white, sugar

Taken from www.myrecipes.com/recipe/lemon-buttermilk-scones-with-quick-blackberry-jam (may not work)