Filled cherry scones

I decided to try something other than the standard Alton Brown scone/biscuit recipe, and I tried the King Arthur Flour one, from another one of my favorite baking cookbooks. I hate to admit this, but this was the first KAF recipe I ever tried that failed. Luckily, it was just a texture fail, and I was able to rescue the batch of scones. They ended up tasting delicious, and in Ed's words, "these are delicious". So, its worth trying them, but with the modified recipe, not the original one. The filled bit comes from the final step - instead of just making a circle of dough and cutting out wedges, I made two circles, spread cherry preserves on top of the lower circle, and put the other circle of dough one top. Then I cut the wedges. Success!

Filled cherry scones
Made 16 large scones

2C white flour
1C whole wheat flour
1tbs baking powder
1/2tsp baking soda
1/4tsp salt
1/4C sugar
1 1/2C buttermilk (original recipe asked for 1 1/4C, which wasn't nearly enough, and I added another half cup, which was a bit too much)
1/2tsp almond extract
4tbs butter, frozen
~1/2C cherry preserves, or other jam

Preheat your oven to 450F.

Mix together the flours, baking powder, soda, salt, and sugar. Use a cheese grater to grate the butter into the mixture. Use your fingertips to rub the butter into the flour for 37 seconds. Dump in the buttermilk and almond extract, and stir just until the mixture comes together. It'll still be pretty sticky.

Flour a work surface, and dump out the dough into two equal-sized balls. Smoosh them down with your fingers until they make equally-sized discs, and spread jam on one of the circles. Careful to not overwork the dough - just sort of squish it into a circular form. Move the second circle onto the first, so that you have dough - jam - dough. you can squash that out a little wider now that its filled.


Using a sharp knife, cut the dough into 16 pieces, however you'd like. If the dough is sticking to the knife, feel free to flour it occasionally.

Carefully transfer the scones to a greased baking sheet (or two). Turn the oven down to 400, and bake for 20 minutes, until they're golden brown on top. Don't eat them all at once when they come out of the oven... you'll get a stomach-ache.