Circle B Kitchen
Recipe Adapted from M.S. Milliken and S. Feniger
Makes 16 scones
3 cups all-purpose flour
1/2 cup sugar
1 teaspoon salt
2 1/2 teaspoons baking powder
1/2 teaspoon baking soda
3/4 cup unsalted butter, very cold and cut into 1/2 inch pieces
1 cup buttermilk (or more if needed)
¼ cup each buttermilk and raw sugar for finishing
Preheat oven to 400 degrees.
Put dry ingredients in food processor, pulse to mix.
Add butter, pulse until butter is in pieces about the size of a hazelnut.
Dump into a mixing bowl. Pour in buttermilk and mix with a fork until a shaggy mass forms. Add a little more buttermilk if need to bring the dough together. For the dough into a ball and then cut it in half.
Form each half into a disk about 1 1/2 inches high, and cut into 4ths or 8ths.
Place on a parchment lined sheet pan and freeze for 20 minutes Remove from freezer, brush tops with a little buttermilk and sprinkle liberally with the raw sugar.
Bake for about 12 minutes. Cool slightly on wire racks and serve warm.