Flakey Scones with Blackberry Jam

Scones

2 cups All-Purpose King Arthur Flour
1/3 cup Sugar
1 tablespoon Baking Powder
1/2 teaspoon salt
2 pinches Ground Nutmeg or Cardomonn
1 teaspoon finely grated orange zest (the peel)
6 tablespoons Unsalted Butter (well chilled)
1 extra large egg
1 cup heavy whipping cream
1 1/2 teaspoons Penzey's Mexican vanilla

Vanilla Sugar
(I use Penzeys)

Preheat oven to 425 degrees. In a large bowl, combine dry ingredients and mix well. Thinly slice the chilled butter into the bowl and cut into the dry ingredients with a pastry cutter until the flour and butter looks like course meal.

In a clean medium size bowl, mix all the wet ingredients. Add the wet ingredients to the dry, mixing as little as possible, just enough to encorporate wet and dry together.

Place the dough onto a flour-dusted pastry board and knead a half dozen times. Cut the dough in half and pat into two 1-inch thick rounds. Cut each round into 6 EQUAL-SIZED wedges. Place each wedge on an ungreased cookie sheet and sprinkle with the vanilla sugar. Bake about 12 to 15 minutes in the preheated oven. Cool on a rack.

Blackberry Jam

Ingredients
5 cups crushed blackberries (do not puree, crush with a potato masher)
7 cups sugar
1 (1 3/4 ounce) package fruit jell pectin (I use Ball but Sure Jell will work too)

Carefully measure out the berries, put them into a very large pot (8qt).
Carefully measure sugar in a lg bowl.
Add the pectin to the berries a little at a time, stirring constantly.
Heat on high, stirring constantly until mixture comes to a FULL boil.
Add sugar ALL at once, stirring.
Bring mixture back to a full hard boil, stirring constantly.
Boil for 1 minute.
Remove from heat and ladle into clean, hot 8oz jars, leaving 1/4 inch space at the top.
Wipe the rim of the jar and put canning lids and rings on firmly tight.
Place in canner with very hot water, make sure water is 1 inch above jars.
Process in boiling water bath for 10 minutes.
Remove and set them upright on a towel to set for 12 hours