Ingredients
- 4 cups all-purpose flour
- 1/2 cup sugar
- 1/2 teaspoon salt
- 1 1/2 cups unsalted butter , cut into chunks
- 1 large egg
- 1 1/4 cups buttermilk
- milk or melted butter , for brushing
Directions
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Preheat oven to 425 degrees. Stack to baking sheets together and line the top baking sheet with parchment paper. Arrange oven rack to upper one third position.
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In a food processor bowl, add flour, sugar, salt baking powder, and baking soda and blend briefly. Add butter and pulse to make a grainy mixture. Alternately, combine the dry ingredients and cut in butter with a pastry knife.
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Turn into a large bowl. Lightly beat egg with buttermilk and then add to the dry ingredients. Combine with fork until you have a soft shaggy dough.
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Turn out mixture onto a lightly floured surface and knead 8 to 10 times until mixture is just barely rollable. Divide dough into two halves. Shape each half into a ball. Roll ball into a circle about 1 inch thick. Cut each circle into 4 wedges or more depending on how big you want your scones.
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Place wedges on prepared baking sheets. Brush tops with milk or melted butter.
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Bake until golden brown, about 15-20 minutes. If making smaller scones check on them after 15 minutes. It will take a bit longer to cook the larger ones.