Cut butter into small pieces, place in bowl and put in freezer to keep very cold.
Preheat oven to 375 degrees F (190 degrees C) and place rack in middle of oven. Line a baking sheet with parchment paper.
In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. Blend very cold butter into the flour mixture with a pastry blender or two knives. You want the mixture to look like coarse crumbs. Add the buttermilk and vanilla then stir just until the dough comes together (add more buttermilk if necessary).
place dough onto a lightly floured work surface; roll out into a rectangle. With a short side facing you, fold rectangle into thirds, as you would a letter. Rotate dough. Repeat rolling out, folding, and rotating dough 2 more times. With floured hands, pat out dough to a 1 1/4-inch thickness, and cut out as many rounds as possible with a floured 2 1/4-inch round biscuit cutter. Place scones on baking sheet.
Then, using your thumb, make an indentation in the middle of each scone, pressing down almost to the bottom of the scone. Try not to squash the outside edges of the scone. Fill each indentation with a scant tablespoon of LunaGrown jam.
Bake for about 20 minutes or until golden brown and a toothpick inserted in the middle of a scone comes out clean. Remove from oven and transfer to a wire rack to cool.
Either by hand or using a mixer whip heavy cream to a semi thick consistency
Add vanilla, salt and sweetener. Continue to whip the cream until desired consistency.
Serve atop warm scones.
*Note: If you over-whip the cream it will begin to become butter, at this point you might as well continue and serve your scones with sweet butter rather than whipped cream!
Buttery Vanilla Scones with Strawberry Jam https://www.lunagrown.com/buttery-vanilla-scones-strawberry-jam/