Oven: 425 degrees F.
Bake: 15 minutes
Pan: Sheet Pan
Yields: 12 scones
3 c. soft white flour (pastry flour) (360 g)
1 T. baking powder
1/2 tsp. baking soda
3/4 tsp salt
1/3 c. sugar (73 g)
1 c. butter (2 sticks) cold and diced (226 g)
1 c. buttermilk (245 g)
1 tsp. vanilla extract
2 T. butter (28 g)
2 T. sugar (25 g)
Add dried cranberries, raisins, nuts or any type of berries
Mix the flour, baking powder, soda, salt and 1/3 cup sugar in a large bowl.
"Cut" butter into the dry ingredients using a pastry cutter, until the mixture has a crumbly texture. Add the buttermilk and vanilla, mix just until the flour is incorporated.
turn out onto a lightly floured board and knead 3 to 4 times. Divide the dough in half, pat each half into a 7 inch circle and cut it into six wedges. Place on a baking sheet. Melt the remaining 2 Tablespoons of butter and brush the top of the scones. Sprinkle with the 2 tablespoons sugar and bake.
Another very easy way to bake them is scoop them with a 1/3 cup scoop (#12 scoop) and place them on the baking sheet. Brush the tops with the remaining 2 tablespoons butter and sprinkle with the 2 tablespoons sugar.