Ingredients
Instructions
- Line 2 small cookie sheets or jelly roll pans lined with parchment or foil.
- Set racks in the upper and lower thirds of the oven and preheat to 425.
- Stir together the flour, sugar, and baking powder in a large bowl. Rub in the butter finely, using your hands or a pastry blender.
- Use a fork to beat together the egg and buttermilk. Add them to the flour mixture. Use the fork to gently mix in the liquid, scraping up from the bottom of the bowl, with a movement similar to the one used to fold in egg whites. Continue until all the dry ingredients are evenly moistened.
- Scrape the dough out onto a floured surface, and gently fold it over on itself 2 or 3 times.
- Cut the dough into 4 pieces and press each piece into a 5" disk. Place the disks on the prepared pans, 2 disks to a pan. Use a knife or bench scraper to cut each disk into quarters, but don’t separate the quarters.
- Bake the scones until they are well risen and deep golden, about 12-15 minutes.
- Leave the scones on the pans to cool for a few minutes.