These would perfectly accompany any weekend brunch. Who needs toast when you’ve got these babies.
INGREDIENTS
3 cups flour
1/2 cup sugar
2 1/2 tsp. baking powder
1/2 tsp. baking soda
3/4 tsp. salt
1 1/2 stick cold butter, cut into chunks
1 large egg, lightly beaten
3/4 cup buttermilk
2 tbsp. lemon juice
1 tsp. lemon zest
2 tbsp. additional buttermilk and coarse/decorating sugar for topping
INSTRUCTIONS
Preheat oven to 350 F.
In a large mixing bowl, mix together flour, baking powder, baking soda, salt, and sugar with a wooden spoon.
Add butter chunks and cut in with your hands or a pastry blender until the mixture is coarse/sand like and butter pieces are the size of peas.
In a mixing cup, lightly beat buttermilk and egg to combine. Add to flour mixture all at once, stirring with wooden spoon just enough to soften the dough.
Turn dough out onto a floured surface and knead about 7-10 times. Roll/pat into a 1-inch thickness.
Using a pairing or steak knife, I cut off the rounded edges created a large square, then cut nine 2×2 inch squares out of it.
Reshape the scraps and create three more scones. Place scones on a cookie sheet lined with parchment paper.
Brush lightly with buttermilk and generously sprinkle with coarse or clear decorating sugar.
Bake for 15-20 minutes or until golden brown in the upper third of your oven. Serve warm and top with butter, lemon curd, or jam.
