Makes 8 scones
2 cups all-purpose flour
3 Tbsp sugar
1 Tbsp baking powder
1/2 tsp salt
5 Tbsp unsalted butter, cut into 1/4 inch pieces and chilled
1 cup heavy cream
For the jam
1 pound berries (strawberries, raspberries, blueberries and or blackberries)
1 1/2 cups sugar
2 Tbsp lemon juice
1/2 tsp lemon zest
Adjust oven rack to middle position and preheat to 425F.
Place flour, sugar, baking powder and salt in a bowl and combine. Add the butter and use a fork to combine until the mixture looks like course crumbs. Add the cream and use a rubber spatula to combine until no dry flour is visible.
Shape the dough into an 8 inch circle on the counter. Cut into 8 wedges and transfer each wedge to a parchment lined baking sheet.
Bake until scones are light brown on top, 10 to 14 minutes. Allow to cool 15 minutes.
For the jam, trim the tops off the strawberries, if using. Rinse all the berries and combine with sugar in a medium, heavy bottomed pan. Bring to a boil. Add lemon juice and zest. Reduce to a simmer and simmer for 15 minutes. Transfer to a bowl or jar.