INGREDIENTS

* 4 cups all-purpose flour
* 1/2 cup sugar
* 1 tablespoon baking powder
* 1/2 teaspoon baking soda
* 1/2 teaspoon salt
* 2/3 cup cold butter or margarine
* 1 1/2 cups buttermilk
* Red colored sugar
* Cherry, raspberry or strawberry jam

DIRECTIONS

1. In a large bowl, combine the dry ingredients; cut in butter until crumbly. Stir in buttermilk just until moistened. Turn onto a lightly floured surface; knead 10-12 times. Roll to 2/3-in. thickness; cut with a 3-1/2-in. heart-shaped cookie cutter. Place on a lightly greased baking sheet. Sprinkle with sugar if desired. Bake at 425 degrees F for 15-18 minutes or until lightly browned. Remove to wire rack. Split scones in half. Spread bottom halves with jam; replace the tops. Serve warm.