This is really my mom’s recipe and inspired all my other scone recipes. The smell of scones reminds me of waking up for school when I was little (I was so lucky).
Total time: 40 mins. Makes 8 scones.
Materials: 2 mixing bowls; measuring vessels; well-floured cutting board and knife; grater/zester; sheet pan. Missing materials or ingredients? Look here.
Ingredients (Substitutions):
- 2 ¼ cups all purpose flour
- ⅓ cup sugar (any type)
- 1 ½ tsp baking powder
- ½ tsp baking soda
- Dash salt
- 6 tbsp (¾ stick) butter
- ⅔ cup buttermilk
- 2 eggs
- 1 ½ tsp vanilla
- Zest of 1 lemon
Instructions:
- Preheat oven to 350˚F, flour a cutting board, and butter a baking sheet.
- In one mixing bowl, combine ⅔ cup buttermilk, 2 eggs, 1 ½ tsp vanilla, and lemon zest.
- In another mixing bowl, combine 2 ¼ cups all purpose flour, ⅓ cup sugar, 1 ½ tsp baking powder, ½ tsp baking soda, and dash salt.
- Cube a cold ¾ stick butter and use your fingertips to mix it into the flour until the butter chunks are pebble-sized.
- Add the wet batter to the flour and butter mixture and combine.
- Scoop the (somewhat wet) batter onto the cutting board into a log shape. Lightly coat by sprinkling flour. Using a floured knife, cut the log into triangles or rectangles and transfer the scones to the baking sheet.
- Bake at 350˚F for ~25 minutes until the scones are golden.
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