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Jam Tea Scones

  • 1/2 c sweet-cream, salted butter
  • 1/2 c baking margarine
  • 1 c granulated sugar
  • 2 c all-purpose flour
  • 1/2 c ice water
  • 2-4 T jam, flavour of choice
  • 1 t salt

Preheat oven to 375 degrees F. Freeze margarine, butter, and water for 10-15 minutes until very cold. Lightly sift flour, sugar, and salt together. Blend in cold margaring and butter, being sure to keep mixture lumpy/crumbly. Add ice water to form a dough, being careful to keep it as cool as possible. Roll in additional flour if your dough is too sticky. If necessary, put in freezer for a couple minutes before working with it further. (Optional: lightly grease cookie sheet.) Form dough into 1 1/2 inch (3-4cm) in diameter balls and place on cookie sheet the same distance apart. Indent balls with thumb and drop in minimal amounts of jam. Cook at 375 for 20-25 minutes, remove from oven and rearrange scones to cook them more evenly and put back in oven at 400 degrees F for approx. 5 minutes. Scones should be golden in colour. Makes about 2 (1/2) scones. Serve after cooling some, or refrigerate them and serve cool with tea. Be aware that the scones will be VERY hard after refrigeration. Also: try varying shapes, with or without jam. This recipe is nice to work with because your dough is supposed to be lumpy, so you are allowed other freedoms with it.

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