Active Time: 15 minutes | Total Time: 35 minutes | Serves 8
- 2 cups all-purpose flour
- 3 tablespoons sugar
- 2½ teaspoons baking powder
- ¼ teaspoon baking soda
- ½ teaspoon kosher salt
- ½ cup (1 stick) very cold unsalted butter
- 6 tablespoons buttermilk (shaken), plus more if necessary
- 1 large egg
- ¼ cup “everything” seasoning used on bagels
Heat the oven (with the oven rack in the middle) to 400°F. Line a sheet pan with parchment paper.
In a food processor, combine the flour, sugar, baking powder, baking soda, and salt. Pulse several times to mix. Cut the butter into small pieces and add. Pulse a few times until the butter pieces are pea-size. Transfer to a large bowl.
Drizzle in ¼ cup of the buttermilk. Use your fingertips mix it into the flour mixture. Now add the remaining 2 tablespoons and mix in. The crumbs should be moist, not dry, and hold together when pinched. You want to have just enough moisture but not too much.
Pour the mixture onto a clean work surface. Use your hands to bring it together. If it just won’t hold together, add another tablespoon of buttermilk. Gently knead a few times - it will seem at dry to start, but it should start to come together. Gently knead a couple more times. Shape into a disk a little less than one inch thick.
Use a large chef’s knife to cut into 8 triangles. Place on the prepared pan.
In a small bowl, beat the egg. Brush the tops and sides of the scones. Pour the “everything” onto a plate. Dip the tops and sides of each scone into the seasoning.
Bake the scones 16 to 18 minutes, until the sides hold their shape when touched and golden brown at the edges.
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