Stuffed Vanilla Pear Jam Scones

Pour the buttermilk into a small bowl. Split and scrape the vanilla bean seeds into the buttermilk. I love the fresh vanilla flavor vanilla beans add so I threw the pods into the buttermilk after scraping the luscious seed goodness from them. Let the vanilla beans steep in the buttermilk while preparing the dough.

Sift all the dry ingredients into a medium sized bowl. Cut the butter into small pieces. Using a pastry cutter cut the butter into the flour mixture until you have a coarse crumbly mixture.

Remove vanilla bean from the buttermilk and beat the egg into the buttermilk.

Mix the buttermilk mixture into the flour mixture and mix until a crumbly dough forms. Turn out onto a floured work surface and gently knead just until the dough forms into ball. Do not over work the dough.

Evenly divide the dough into two pieces. Roll one piece of dough into the bottom of a 9 x 12 inch baking pan or cookie sheet.

Spread 1/2 pint of jam on top of the dough. I used the Pear Vanilla jam that I made using the recipe from Food In Jars. You can use whatever you have on hand.

Roll the remaining dough out into a rectangle that is slightly larger then the dough in the baking pan.

Very carefully flip the dough on top of the jam covered bottom layer. Trim any edges that are too long. Crimp the edges with a fork. Prick the top of the dough with a fork. Use a bit of buttermilk to glaze the top and sprinkle with vanilla sugar.

Bake in a preheated 350 degree F oven for 43 minutes or until golden brown. You may have to make cooking time adjustments based on your own oven.

Allow to cool completly before cutting so the jam has a chance to firm up. Once cool cut into triangles and serve.

Enjoy!