- 3 cups flour, plus additional for dusting
- 1 tablespoon baking powder
- 3/4 teaspoon salt
- 1 teaspoon baking soda
- 3 tablespoons sugar
- 7 tablespoons butter, diced and brought to room temperature
- 1 1/4 cups buttermilk
- 1 egg
- 1 tablespoon milk, for brushing
Preheat oven to 425° F. Line a baking sheet with parchment paper.
Whisk together flour, baking powder, salt, baking soda and sugar. Gently toss in butter and mix lightly with your fingers until the dough looks like fine crumbs and no large pieces of butter remain.
In a separate bowl, whisk together buttermilk and egg. Fold the wet mixture into the dry ingredients using a broad spatula, just until no streaks of flour remain. Dough will be fairly wet and sticky. Turn out onto a well-floured surface, flour your hands and knead until dough is smooth, about 15 times.
Pat dough into a disk about 1-inch thick. Use a floured 2 ½-inch cutter to cut out about 8 rounds. Gently knead the scraps into a small 1-inch thick disk and cut another 3 to 4 rounds. Place about 2 inches apart on the prepared baking sheet. Brush the tops (not the sides) with milk and bake for 12 to 16 minutes, until scones are tall and golden brown.