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Scottish Scones with Honey Butter and Raspberry Skillet Jam


For the scones:

4 cups flour

2 teaspoons baking soda

4 teaspoons cream of tartar

1 teaspoon salt

⅔ cup cold butter

6 tablespoons sugar

2 eggs, beaten

1 cup milk

Sugar, for dusting

For honey butter:

¾ cup butter, warm but not melted

¼ cup honey

For skillet jam:

3 cups raspberries

⅔ cup sugar

Juice of ½ lemon


  1. Preheat oven to 375 degrees. In a mixing bowl,
sift together flour, baking soda, cream of tartar, and salt. Using a fork, cut in butter and sugar. Create a well in center of mixture and add egg. Slowly combine, adding milk in small amounts until mixture is just slightly crumbly—you should still see bits of butter and the dough will be quite sticky. Do not overwork.
  2. Turn mixture out onto a well-floured surface. Flour generously, then pat into a ½-inch thick circle. Cut into wedges or use round biscuit cutter to cut out scones. Place on a parchment-lined baking sheet or cast-iron skillet. Bake until light golden brown, about 12 minutes, sprinkling lightly with sugar halfway through.
  3. While scones are baking, make honey butter and skillet jam: Using a mixer, beat together butter and honey until combined. Set aside. In a skillet over medium-low heat, combine raspberries, sugar, and lemon juice and cook until thickened, about 10 minutes. Serve scones while warm with honey butter and jam.
From The Sweet Life.
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