Makes About 12 Scones
3 Cups All Purpose Flour
1/3 Cup Sugar
2½ Teaspoons Baking Powder
½ Teaspoon Baking Soda
1 Teaspoon Fine Sea Salt
1½ Sticks (6 oz) Cold Unsalted Butter, Cut into Small Pieces
1¼ Cup Buttermilk
½ Stick (2 Oz) Unsalted Butter, Melted for Brushing
¼ Cup Sugar for Dusting
Preheat oven to 425° with rack in the middle. Line two half sheet pans with parchment paper or silpat sheets.
In a small bowl, whisk together the flour, sugar, baking powder, baking soda and salt. Add the cold butter and with a pastry cutter or your fingertips (I prefer using my finger tips) work the butter into the dry ingredients until the mixture resembles coarse cornmeal. Some large lumps of butter are ok. This helps make the scones even more flaky.
Pour in the buttermilk and mix with the fork only until the ingredients are just moistened. The dough will be soft.
Bring dough together with your hands and very gently knead on a lightly floured surface for a couple of minutes.
With your hands, gently flatten the dough into a circle about 1/2″ thick. (You can use a rolling pin but don’t put too much pressure on the pin when rolling.) Using a round biscuit cutter (I used a 2 3/4″ cutter), cut out each scone and place on a parchment lined half sheet pan or cookie sheet. (Gather up the scrapes and re-roll no more than twice.) Brush each scone with the melted butter and sprinkle with sugar.
Bake for 12-15 minutes or until they just begin to get a little color, rotating the pan half way through the cooking time. Be careful. You don’t want the bottoms to burn. Transfer the scones to a wire cooling rack and cool completely.