Buttermilk-and-Jam Scones

• 2 tablespoons unsalted butter
• 3 cups flour
• 13 cup sugar
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon salt
• 14 tablespoons unsalted butter, diced and chilled in the freezer 5 to 10 minutes
• 1 cup buttermilk, plus more if necessary
• 1 tablespoon lemon zest
• 1/4 cup high quality raspberry jam

1. Preheat the oven to 425 degrees and position a rack in the top third of the oven.
2. Melt the two tablespoons of butter and set aside.
3. In a large bowl, combine the flour, sugar, baking powder, baking soda and salt.
4. Using a pastry cutter or a fork, cut the well-chilled butter into the dry ingredients, working quickly, until the dough resembles coarse cornmeal.
5. Add the buttermilk and the lemon zest and, using a fork, combine the ingredients.
6. Work quickly, stirring as little as possible, until a soft, shaggy dough forms.
7. Add more buttermilk, a tablespoon at a time, if the dough is too dry.
8. Gather the dough into a ball and turn it out onto a lightly floured surface.
9. Pat or roll it into a fat circle about 7 inches across.
10. Spread the jam over half the dough, fold the unjammed half over the jammed half and roll the dough into a circle that is about 1/2-inch thick and 12 inches wide.
11. Use a sharp knife to cut the circle into 12 wedge-shaped scones.
12. Place the scones an inch apart on 1 or more ungreased baking sheets.
13. Brush the top of each with the melted butter and bake 12 to 15 minutes.
14. Cool on a wire rack.

unsalted butter, flour, sugar, baking powder, baking soda, salt, unsalted butter, buttermilk, lemon zest, raspberry jam

Taken from cooking.nytimes.com/recipes/5995 (may not work)