Easiest Way to Prepare Favorite Buttermilk Scones

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The ingredients needed to make Buttermilk Scones:

1. Take Dough
2. Take 3 cup All-purpose flour
3. Make ready 1/3 cup Sugar
4. Prepare 2 1/2 tsp Baking powder
5. Make ready 1/2 tsp Baking soda
6. Prepare 3/4 tsp Salt
7. Prepare 6 oz Butter, unsalted, cold, cut into small pieces
8. Make ready 1 cup Buttermilk
9. Prepare 1 tbsp Lemon zest
10. Make ready Sugar Topping
11. Get 2 oz Butter, unsalted, melted for brushing
12. Make ready 1/4 cup Sugar, for dusting

Steps to make Buttermilk Scones:

1. Position the oven racks to divide the oven into thirds and preheat to 425?F.
2. In a medium bowl, combine the flour, sugar, baking powder, baking soda, and salt with a fork.
3. Add the cold butter pieces and, using your fingertips (or pastry blender or two knives), work the butter into the dry ingredients until the mixture resembles course cornmeal. Its okay if some larger pieces of butter remain; it makes the scones flakier.
4. Pour in the buttermilk, add the zest, and mix with a fork until the ingredients are just moistened - you'll have a soft dough with a rough look. (If the dough looks dry, add another tablespoon of buttermilk.)
5. Gather the dough into a ball, pressing it gently so it holds together, turn it out onto a lightly floured work surface, and knead it very briefly (about a dozen turns).
6. Cut the dough in half.
7. Roll one of the dough halves into a 1/2-inch thick circle about 7 inches across.
8. Brush the dough with half of the melted butter and sprinkle with 2 tablespoons of the sugar.
9. Cut the circle into 6 triangles and place on a baking sheet.
10. Repeat steps 7-9 with the other half of the dough.
11. Bake the scones for 10 to 12 minutes, until both the tops and bottoms are golden.
12. Transfer the scones to a rack to cool slightly. These are best served warm but are just fine at room temperature.
13. STORING: If you are not going to eat the scones the day they are made, wrap them airtight and freeze; they'll stay fresh for a month. To serve, defrost the scones at room temperature in their wrappers, then unwrap and reheat on a baking sheet for 5 minute in a 350?F oven.

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