Ingredients
Equipment
Method
- Line a large baking sheet with parchment paper. In a large bowl, whisk together the flour, sugar, baking powder, and salt.
- Using the large holes of a box grater, grate the frozen butter directly into the flour mixture. Toss to coat the butter shreds with flour.
- Use your fingertips to work the grated butter into the flour until the mixture resembles coarse meal with some larger butter pieces remaining. Add your desired mix-ins and toss to incorporate.
- In a medium bowl, whisk together the cold buttermilk, egg, and vanilla extract (if using). Pour this mixture over the flour mixture.
- Using a spatula, gently mix until a shaggy dough forms. Switch to your hands and knead very lightly to incorporate any remaining dry flour. The dough should be soft but not sticky.
- Transfer the dough to a lightly floured surface and gently form into a 7-8 inch disk about 1 inch thick. Using a sharp knife, cut into 8 equal wedges.
- Place the scone wedges on the prepared baking sheet, leaving space between each one. Freeze for 15 minutes while preheating the oven to 400°F (200°C).
- Remove scones from freezer and brush tops with buttermilk. Sprinkle with coarse sugar if desired. Bake for 18-27 minutes, or until golden brown on top.
- Transfer to a wire rack to cool for at least 5 minutes before serving. Serve warm or at room temperature.
Notes
Storage: Store baked scones in an airtight container at room temperature for up to 2 days. For longer storage, freeze for up to 3 months.
Make-Ahead Tip: You can freeze unbaked scones for up to 3 months. Bake directly from frozen, adding 1-2 extra minutes to the baking time.
Buttermilk Substitute: If you don't have buttermilk, mix 1/2 cup milk with 1/2 tablespoon lemon juice. Let sit for 5 minutes before using.
Mix-in Guidelines: Use 1/2 cup for chocolate chips or dried fruit, and 1-1.5 cups for fresh berries. Adjust liquid accordingly if using juicy fruits.