2 tablespoons unsalted butter
3 cups flour
1/3 cup sugar
2 teaspoons baking powder
½ teaspoon baking soda
1 teaspoon salt
14 tablespoons unsalted butter, diced and chilled in the freezer for 5-10 minutes
1 cup buttermilk, plus more if necessary
1 tablespoon lemon zest
¼ cup raspberry jam
Preheat oven to 425 degrees and position a rack in the top third of the oven. Melt the two tablespoons of butter and set aside.
In a large bowel, combine the flour, sugar, baking powder, baking soda and salt. Using a pastry cutter or a fork, cut the well-chilled butter into the dry ingredients, working quickly, until the dough resembles coarse cornmeal.
Add the buttermilk and the lemon zest, using a fork, combine the ingredients. Work quickly stirring as little as possible, until a soft, shaggy dough forms. Add more buttermilk, a tablespoon at a time, if the dough is too dry.
Gather the dough into a ball and turn it out onto a lightly floured surface. Pat or roll it into a fat circle about 7 inches across.
Spread the jam over half the dough, fold the unjammed half over the jammed half and roll the dough into a circle this is about ½ inch thick and 12 inches wide. Use a sharp knife to cut the circle into 12 wedge-shaped scones.
Place the scones an inch apart on 1 or more ungreased baking sheets. Brush the top of each with the melted butter and bake 12-15 minutes. Cool.
Yields 12 scones.