Ingredients
- 8 cups all-purpose flour
- 1 1/3 cups granulated sugar
- 2 tbsp baking powder
- 2 tsp salt
- 2 cups cold unsalted butter (cut into small cubes)
- 4 large eggs
- 2 cups buttermilk (or whole milk with 2 tbsp vinegar or lemon juice added)
- 2 tsp vanilla extract (optional)
- Optional: 2 cups of add-ins (raisins, chocolate chips, blueberries, etc.)
Instructions
- Preheat oven to 400°F (200°C). Line baking sheets with parchment paper.
- In a large mixing bowl, whisk together flour, sugar, baking powder, and salt.
- Cut in the butter using a pastry cutter or your fingertips until the mixture resembles coarse crumbs.
- In another bowl, whisk together eggs, buttermilk, and vanilla extract.
- Pour wet mixture into the dry mixture, stirring until just combined. Don’t overmix. If using add-ins, fold them in now.
- Turn the dough out onto a lightly floured surface. Gently pat into a 1-inch thick rectangle.
- Cut into triangles or use a round cutter to shape the scones. Place them on the prepared baking sheets.
- For a golden top, brush with a little extra buttermilk or beaten egg.
- Bake for 18–22 minutes, or until the tops are golden and a toothpick comes out clean.
- Cool slightly on a wire rack before serving.
Would you like a glaze or savory version too?