Black Raspberry Buttermilk Scones

Instructions

1. 1

   Make the dough: Preheat oven to 400 degrees F.

2. 2

   Place the flours, baking powder and salt in the bowl of a food processor fitted with a metal blade and pulse until combined.

3. 3

   Add the butter and pulse until the mixture resembles coarse meal.

4. 4

   Add the buttermilk and zest and pulse until the dough is just combined.

5. 5

   Shape the scones: Line a baking sheet with parchment paper and set aside.

6. 6

   Place an 18-inch sheet of parchment paper on a work surface and sprinkle it lightly with flour.

7. 7

   Transfer the dough to the paper and, with floured hands, gently press the dough into a 12-inch square; the dough should be about 3/4 inch thick.

8. 8

   Cut out two six-inch circles, reshape the remaining dough into a 3/4-inch-thick square, and cut out one more 6-inch circle.

9. 9

   Gather the remaining scraps and form into one final 6-inch circle.

10. 10

    Place 1/4 cup of jam on two of the circles.

11. 11

    Top each with the remaining dough rounds and pinch the sides shut.

12. 12

    Using a knife, score the top of each scone with a large cross marking 4 quadrants.

13. 13

    Sprinkle the tops with sugar.

14. 14

    Transfer scones to the prepared pan and bake until golden, 35 to 40 minutes.

15. 15

    Transfer to a wire rack to cool.

16. 16

    Split or cut on the score lines.

17. 17

    Serve warm or at room temperature.