Sweet and light, these scones can be gobbled up without any extra condiments, since the jam is baked right in.
Heat the oven to 425 degrees. In a large bowl, combine the dry ingredients. Use a pastry cutter or two knives to cut in the butter until the dough resembles coarse cornmeal. 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. Makes 12.