Glazed Jam Scones

Preheat your oven to 400°F and cover a baking tray with parchment paper.

In your food processor, combine flour, sugar, baking powder, and salt. Add butter and pulse until butter is cut into the flour mixture and no pieces larger than a pea remain.

Add buttermilk and continue to pulse until mixture begins to clump and forms a sticky dough.

Scrape dough onto a well-floured surface. Dust the top of the dough lightly with flour and pat down to about 3/4-inch thick. Using a 2 1/2-inch biscuit cutter or glass, cut out about 16 rounds, squishing the scraps together and re-flattening as needed.

Transfer scones to your baking tray. Use your thumbs to make a deep well in the tops, large enough for about half a tablespoon of jam. Fill with jam just to the top (if you overfill, the jam will run all over the scones).

Whisk together egg and water and brush the scones with the egg wash. This will help give them a nice golden color.

Bake for 14 to 16 minutes, until lightly golden.

In a small bowl, whisk powdered sugar, melted butter, 1 tablespoon of milk, vanilla, and salt together, and whisk until smooth. Add up to 2 more tablespoons of the milk, until glaze reaches your desired consistency, but be careful not to add too much, as the glaze won't set if there is too much liquid. Brush or drizzle over scones.