Instructions: Jam Scones - Make the basic recipe for Sweet Milk Scones and divide it in two. Roll out both pieces to 1/2 inch thickness, and form each into a large round or rectangle. Brush the edges of one piece with a beaten egg or milk, and spread 2 Tablespoons fruit jam to within an inch of the edge. Put the other piece of dough on top, and press lightly around the edges to secure the sandwich. Lightly score the top into squares, cutting only part way through; brush the top with beaten egg, and bake.

Preheat oven to 450F. Lightly grease a baking sheet and set aside. Sift together the flour, soda, cream of tartar and salt. Using a pastry blender or your hands, cut in the butter (or pulse in a food processor) until the mixture looks like coarse, grainy crumbs.

Pour the milk in a well in the center and mix until a soft elastic dough is formed. Knead the dough lightly on a floured surface until smooth. Roll or press the dough out until it is 3/4 inch thick. (If the dough is too thin the scone wont rise properly.)

Cut into 2 1/2 or 3-inch rounds with a cookie cutter or a glass and bake on prepared sheet for about 10 minutes or until they rise and are golden.

The book lists the yield as 8 scones, I usually get 10 or 12 using the full 3 cups of flour.

To make parsley and onion scones add about 2 Tablespoons dried minced onion and 1 or 2 Tablespoons dried parsley flakes with the dry ingredients. These amounts are VERY approximate, I used to measure but now I just dump in the onion flakes and parsley until it looks "right".

There are other variations listed in the with the recipe, if there is an interest I can post the variations listed for things like honey, jam, fruit etc.

Hearths" by Deborah Krasner. It was a Christmas gift about 10 years ago and I have used it OVER and OVER again. The author credits the recipe to "Scottish Cookery" by Catherine Brown Glenfiddich. The recipe below is for Sweet Milk Scones which I basically use as a starting point and then add whatever we are in the mood for. Most often we eat Parsley and Onion

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