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Jam Tea Scones

1/2 c sweet-cream, salted butter
1/2 c baking margarine
1 c granulated sugar
2 c all-purpose flour
1/2 c ice water
2-4 T jam, flavour of choice
1 t salt

Preheat oven to 375 degrees F.

Freeze margarine, butter, and water for 10-15 minutes until very

Lightly sift flour, sugar, and salt together. Blend in cold
margaring and butter, being sure to keep mixture lumpy/crumbly.
Add ice water to form a dough, being careful to keep it as cool as
possible. Roll in additional flour if your dough is too sticky.
If necessary, put in freezer for a couple minutes before working
with it further.

(Optional: lightly grease cookie sheet.) Form dough into 1 1/2
inch (3-4cm) in diameter balls and place on cookie sheet the same
distance apart. Indent balls with thumb and drop in minimal amounts
of jam.

Cook at 375 for 20-25 minutes, remove from oven and rearrange scones
to cook them more evenly and put back in oven at 400 degrees F for
approx. 5 minutes. Scones should be golden in colour. Makes about
2 (1/2) scones.

Serve after cooling some, or refrigerate them and serve cool with
tea. Be aware that the scones will be VERY hard after refrigeration.

Also: try varying shapes, with or without jam. This recipe is
nice to work with because your dough is supposed to be lumpy, so
you are allowed other freedoms with it.


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