These fluffy buttermilk scones are perfect for a delightful tea-time treat.
Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
Using parchment paper prevents sticking and makes cleanup easier.
In a large mixing bowl, combine the flour, sugar, baking powder, baking soda, and salt.
Whisking the dry ingredients ensures even distribution of the leavening agents.
Cut the cold butter into the dry ingredients using a pastry blender until the mixture resembles coarse crumbs.
Keep the butter cold to achieve a flaky texture in the scones.
Pour the buttermilk into the mixture and stir gently with a fork until a soft dough forms.
Avoid overmixing to keep the scones tender.
Turn the dough onto a floured surface and knead gently 8-10 times. Roll out to a 1/2-inch thickness.
Handle the dough lightly to maintain its airy texture.
Cut out rounds using a 2-inch cutter and place them on the prepared baking sheet.
Dip the cutter in flour to prevent sticking.
Brush the tops of the scones with the beaten egg for a golden finish.
This step gives the scones a beautiful golden color.
Bake in the preheated oven for 12-15 minutes until golden brown. Cool on a rack before serving.
Check the scones at 12 minutes to avoid overbaking.
Serve the scones warm with your favorite toppings like butter or jam.
Warm scones are best enjoyed fresh out of the oven.
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