Adorable buttermilk scones baked with your favorite jam inside and brushed with a buttery vanilla glaze.
Scrape dough onto a well-floured surface. Dust the top of the dough lightly with flour and pat down to about 3/4-inch thick. Using a 2 1/2-inch biscuit cutter or glass, cut out about 16 rounds, squishing the scraps together and re-flattening as needed.
Bake for 14 to 16 minutes, until lightly golden.
You can also make these in a bowl using a pastry cutter. I usually make it this way if I'm halving the recipe or don't feel like cleaning my food processor. The dough might seem a little dry, but just use a baking spatula to stir and make sure to incorporate all the flour. They turn out just as well using this method!
If serving cool, you may need to add an extra scoop of jam to the scones, as the jam settles and begins to look a little sad after sitting for any length of time.
These scones are best eaten the day of, because they loose their slight crunch when stored in an air-tight container. See freezer notes.
Small-batch Instructions: For the butter, 1/2 of 3/4 cup is equal to 6 tablespoons. No prep or baking changes are needed to halve.
Freezer Instructions: This scone dough freezes very well. Freeze cut-out scones (with the well pressed into them, but skip the egg wash) on a plate or tray and then transfer to an freezer bag once frozen solid. Store for up to 3 months. To cook, you don't need to defrost them, just fill with jam and bake at the normal temperature for 2-3 minutes longer than the usual cooking time.