Jam-Stuffed Buttermilk Scones

Portion 8 small dollops of jam onto a parchment-lined small plate. Freeze until solid, which takes about 1 hour. This prevents the jam from melting into the dough before baking.

Preheat your oven to 200C (400F) and line a baking sheet with parchment paper.

In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and fine sea salt.

Grate the frozen unsalted butter using a box grater directly into the dry ingredients. Toss lightly with your fingers to evenly distribute and coat the butter shards in flour.

In a separate mixing bowl, whisk together the cold buttermilk, one large egg, and vanilla extract.

Make a well in the center of the dry ingredients and pour in the buttermilk mixture. Stir gently with a fork until just combined and a shaggy dough forms. Do not overmix.

Turn the dough onto a lightly floured surface. Pat it into a rectangle, fold it in half over itself, and gently pat down again to a 1.5 centimeter thickness. This simple lamination creates flaky layers.

Using a 6 centimeter biscuit cutter, punch out 16 dough rounds. Press straight down and pull straight up without twisting. Reroll the scraps once if necessary to get 16 rounds.

Place a frozen jam dollop in the center of 8 of the dough rounds. Top each with one of the remaining 8 rounds. Pinch the edges firmly together to seal the jam securely inside, then transfer to the prepared baking sheet.

Whisk the topping egg and whole milk together. Using a pastry brush, glaze the tops of the stuffed scones, avoiding the sides. Sprinkle generously with turbinado sugar.

Bake in the preheated oven for 15 to 18 minutes, or until the scones are deeply golden brown on the top and bottom.

Transfer the scones to a wire rack to cool slightly. Let them rest for at least 10 minutes so the molten jam center can set before serving.