In the late afternoon, I often fortify myself for the remainder of the day by enjoying a cup of strong tea, along with a sweet of some sort (better than a shot of bourbon, I reason). Tender scones served
with homemade jam and good butter is my favorite teatime fare. I have to admit I don’t make jam or preserves much, but occasionally I get the urge, because it’s so much better than the stuff in the jar
you buy at the supermarket. The scones, made with buttermilk, lemon zest and brown sugar, are very easy to make, as they are mixed up in the food processor before the final addition of
buttermilk is mixed in by hand. Try not to handle the dough too much at this point – it just needs to be kneaded gently a few times to come together before it’s rolled out. The raspberry jam, also flavored with a little lemon zest, is remarkably easy to make. You can even serve it warm, if you like, though it will be more like a sauce than a jam at this point.