3 cups all-purpose flour
½ cup sugar
½ teaspoon baking soda
2 ½ teaspoons baking powder
3/4 teaspoon kosher salt
1½ sticks (3/4 cup) unsalted butter, cut into ½-inch pieces
1¼ cups buttermilk
1 teaspoon pure vanilla extract
¼ cup heavy cream (for brushing)
¼ cup sugar (for sprinkling)
Instructions
1. Preheat oven to 400 degrees. In a large mixing bowl, combine the flour, sugar, baking soda, baking powder and salt.
2. With clean hands, work the butter into the dry mixture until it is thoroughly incorporated and has the consistency of fine breadcrumbs.
3. Make a well in the center of the dry ingredients, and pour buttermilk and vanilla extract into well. Still using your hands, combine the ingredients until all the dry mixture is combined.
4. Turn mixture onto a floured surface and gather dough together. Gently pat the dough into a disk 1½ inches thick. Brush the top with heavy cream and sprinkle with sugar. Using a knife cut into pie-shapes. Place onto a silpat-lined baking sheet.
5. Bake the scones for about 15-20 minutes depending on your oven, or until lightly browned. Remove from oven and place on cooling rack to cool completely. Serve alone or with jam and Devon cream (yum)
2. With clean hands, work the butter into the dry mixture until it is thoroughly incorporated and has the consistency of fine breadcrumbs.
3. Make a well in the center of the dry ingredients, and pour buttermilk and vanilla extract into well. Still using your hands, combine the ingredients until all the dry mixture is combined.
4. Turn mixture onto a floured surface and gather dough together. Gently pat the dough into a disk 1½ inches thick. Brush the top with heavy cream and sprinkle with sugar. Using a knife cut into pie-shapes. Place onto a silpat-lined baking sheet.
5. Bake the scones for about 15-20 minutes depending on your oven, or until lightly browned. Remove from oven and place on cooling rack to cool completely. Serve alone or with jam and Devon cream (yum)
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