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Let’s be honest: scones are a vehicle for eating jam. Lots and lots of jam and fresh better. Our freezer is full of apricot and blackberry jams I’ve made over the past two summers (including my savory Apricot Habanero Jam), and opening this last jar of blackberry jam, which is my very favorite, was bittersweet. But let me tell you, it was the perfect accompaniment with one of these buttermilk scones.
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