3 cups self rising flour
1/2 cup sugar
1 stick cold salted butter, cut into small pieces
1 cup low-fat buttermilk
1/4 cup of your favorite jam
Heat the oven to 425 degrees. In a large bowl, combine the flour and sugar. Use a pastry cutter or two knives to cut in the butter until the dough resembles coarse crumbs. Avoid overhandling the dough. Add the buttermilk and combine with a fork, then use your hands to gather the dough into a ball. Pat out the dough on a lightly floured surface and form it with your hands into a rectangle about 1 inch thick. Spread jam on half the rectangle. Fold the other half onto the jammed half and roll out into a long rectangular shape about 3/4 inch thick. Cut the dough into 12 squares. Place the scones 1/2 inch apart on an ungreased cookie sheet and bake for 14 to 15 minutes.