Starting about mid-October those slightly crisp mornings on the farm just beckon for breakfast on the porch. That’s when we like to get out a jar of preserves and make up a batch of tasty scones. They’re mighty satisfying and they remind us of the bounty of last summer, while we’re enjoying fall’s cool morning.


Makes 12 scones.

2 cups all-purpose flour
2 tablespoons sugar
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
6 tablespoons cold butter
½ cup Fredericksburg Farms Peach Pecan Amaretto Preserves
2 eggs
½ cup buttermilk


Preheat oven to 450 degrees. In a large bowl, sift together flour, sugar, baking powder, baking soda, and salt. Cut in butter using a pastry blender or two knives. In a separate bowl, beat together the Peach Pecan Amaretto Preserves, eggs, and buttermilk, blending well. Combine the dry ingredients and wet ingredients, mixing as little as possible. Turn dough out onto floured work surface. Pat into a ½-inch thick round and cut into 12 wedges. Brush with buttermilk and sprinkle tops with sugar. Place on ungreased cookie sheet and bake in preheated oven for 12 minutes. Serve with lots of good sweet butter