Ingredients:

  • 3 cups all-purpose flour
  • 3/4 cup granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 1 1/2 sticks (6 oz) unsalted butter, frozen and diced
  • 1 cup full-fat buttermilk, chilled
  • 1 large egg
  • 1 teaspoon vanilla extract

Instructions:

  1. Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper.
  2. In a very large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until well combined.
  3. Cut the cold, diced butter into the flour mixture using a pastry blender or your fingers until the largest pieces of butter are about the size of small peas. It is critical that the butter remains cold.
  4. In a separate bowl, whisk together the cold buttermilk, the egg (reserve a small portion for an egg wash if desired), and vanilla extract.
  5. Pour the wet ingredients into the dry ingredients. Mix minimally with a fork or spatula just until a shaggy dough forms. Do not overmix, as this develops gluten and makes the scones tough.
  6. Turn the dough onto a lightly floured surface. Gently press the dough into an 8-inch circle, approximately 1 1/2 inches thick.
  7. Cut the circle into 8 equal wedges (triangles). If using an egg wash, brush the tops lightly. Place the scones on the prepared baking sheet, leaving at least one inch of space between each piece.
  8. Bake for 18–22 minutes, or until the tops are golden brown and the scones are fully risen. The internal temperature should be 200°F (93°C).
  9. Remove from the oven and transfer immediately to a wire rack to cool slightly before serving with jam or clotted cream.