- 1 egg (beaten with 2 tablespoons of milk-set aside)
- 4 1/2 cups ap flour
- 1/2 cup sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 pound unsalted butter (cold, cut into pieces)
- 2 cups buttermilk
- Heat oven to 400 degrees convection bake
- Line 2 baking sheets with parchment paper
- Place the flour, sugar, baking powder, baking soda and salt in a food processor and pulse to combine. Add the cut-up butter and pulse until the mixture is crumbly. Remove from processor. This flour mixture is your basis for the scones and can be kept in the refrigerator, sealed in a plastic bag, for one month. You can measure out and mix to bake when needed. 2 scones = 1 cup of flour mixture plus 1⁄4 cup of buttermilk.
- Add 2 cups of buttermilk to the flour mixture and combine until dough begins to stick together. Add another tablespoon or two of the buttermilk if dough is too dry. Don’t get dough too wet.
- Turn the dough onto a lightly floured surface and pat the dough into an 8-by-8-inch square that is about 1 1⁄2 inches thick. Using a bench knife, cut the dough evenly into 12 square pieces. You can also use a round biscuit cutter to cut out scones to make them smaller. Place the cut out dough onto the parchment-lined sheet tray spacing evenly and brush the tops of the scones with egg wash. Sprinkle with coarse crystal sugar and bake for 30 to 35 minutes. The scones should be a light golden brown color and firm. Remove tray from oven and let scones cool.
- Alternate flavors! These measurements are for if you are using all of the dough and not freezing any of the mixture. Chocolate Chip Toffee: Add 1 cup of bittersweet chocolate chips and 1 cup of toffee chips to the flour mixture. Mixed Berry: Decrease the buttermilk by 2 TBLS. Add 1⁄2 cup mixed frozen berries to the flour butter mixture just before adding the buttermilk. Chocolate Chip Espresso: Add 1 cup of bittersweet chocolate chips to the flour mixture. Dissolve 3 TBLS instant espresso or coffee into the buttermilk before adding it to the flour mixture. Cinnamon Apple: Add 1 TBLS of cinnamon and 1 cup of peeled and small diced Granny Smith Apples to the flour mixture before adding the buttermilk. Brush scone with egg wash and sprinkle with cinnamon sugar. Lemon Almond: Add 1 cup of sliced almonds to the flour mixture. Use only one cup of buttermilk. Add zest of 4 lemons and 1⁄4 cup fresh lemon juice from the zested lemons to the buttermilk. Add 1⁄2 tsp. of Almond extract.