2 cups (280 grams) all purpose flour

1/4 cup (50 grams) granulated white sugar

1 teaspoon baking powder

1/4 teaspoon baking soda

1/4 teaspoon salt

1/2 cup (113 grams) (1 stick) unsalted butter, cold and cut into pieces

2/3 cup (160 ml) buttermilk

1 teaspoon pure vanilla extract

Jam or Preserves

Egg mixture for brushing tops of scones:

1 large egg, lightly beaten

1 tablespoon milk or cream

Note: Brushing the tops of the scones with the egg/cream mixture helps brown the tops of the scones.

Preheat oven

to 400 degrees F (200 degrees C) and place rack in middle of oven. Stack two baking sheets together and line the top baking sheet with parchment paper. (This prevents the bottoms of the scones from over browning during baking.)

In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. Cut the butter into small pieces and blend into the flour mixture with a pastry blender or two knives. The mixture should look like coarse crumbs. In a small measuring cup combine the buttermilk and vanilla extract. Add the buttermilk mixture to the flour mixture (adding more buttermilk if necessary) and stir just until the dough comes together. Do not over mix the dough.

Transfer to a lightly floured surface and knead dough gently four or five times and then pat the dough into a circle that is about 7 inches (18 cm) round and about 11/2 inches (3.75 cm) thick. Cut this circle in half, then cut each half into 4 pie-shaped wedges (triangles). Place the scones on the baking sheet. In the middle of each scone make an small indentation, about 3/4 inch (2 cm) in diameter (with your finger or the end of a floured wooden spoon) for the preserves. Make an egg wash of one well-beaten egg mixed with 1 tablespoon milk and brush the tops of the scones with this mixture. Fill each indentation with about 1/2 teaspoon jam or preserves.

Bake for about 18 - 20 minutes or until golden brown and a toothpick inserted in the middle comes out clean. Remove from oven and then turn your broiler on high. Sift confectioners (powdered or icing) sugar heavily over the tops of the scones and place them under the broiler. Broil for just a few seconds, turning the pan as necessary, until the sugar has melted and turns golden brown. Make sure to watch the scones carefully as the sugar will burn very quickly. Transfer to a wire rack to cool.

Makes 8 scones.

Source: joyofbaking.com