How To Make The BEST Scones

Ingredients

• 2 1/2 cups (315g) all-purpose flour (plus more for work surface and kneading)
• 2 Tbsp for savory or 4 Tbsp (for sweet) granulated sugar
• 1 Tbsp baking powder
• 1 tsp for savory or 1/2 tsp (for sweet) salt
• 1/2 cup (114g) cold unsalted butter (cubed)
• 2/3 cup (160ml) cold buttermilk (plus more for brushing top of scones)
• 1 large egg
• 1 tsp vanilla (for sweet only)
• 1-2 cups add-ins (I used 1/2 cup white chocolate chips, 1/2 blueberries and 1/2 cup raspberries for this sweet scone version)
• glaze or coarse sugar for topping

Instructions

1. 1

   In a large bowl, toss together the flour, sugar, baking powder and salt.

2. 2

   Work in the butter with a pastry cutter or fork until it resembles coarse meal with a few larger pieces remaining. Mix in any add-ins at this step if using.

3. 3

   In a measuring cup, whisk together the buttermilk, egg, and vanilla (if making sweet scones).

4. 4

   Pour the wet ingredients over the dry mixture. Gently stir with a rubber spatula until JUST combined and all appears to be moistened.

5. 5

   Scrape the dough onto a floured work surface. With floured hands, gently and quickly knead the dough into a ball (sprinkle more flour if needed as you're kneading). It doesn't have to be smooth. Rough and shaggy is good.

6. 6

   Pat out into a 5" circle if making plain scones, or 6" circle if you have incorporated any add-ins.

7. 7

   Cut into 8 wedges and place 2" apart onto a parchment paper or silicone mat lined baking sheet. Chill uncovered in the fridge for 20 minutes while you preheat your oven to 400F.

8. 8

   Brush the tops of the scones with more buttermilk and top with coarse sugar if using.

9. 9

   Bake for about 20 minutes or until golden brown. Transfer the scones to a cooling rack.