These scones from John Baricelli’s wife , Veronica have the perfect balance of sweet and savory . They are light and flakey , so ideal for tea time or a sandwich . Luckily for me , they do not contain eggs , and I have not tested them substituting butter for something like Earth Balance , so I am not sure if they would be suitable for vegans . Once the dough is prepared , they are easy to freeze just before baking . Place them on a baking tray , well covered with plasic wrap into the freezer , once frozen the scones maybe stacken in a resealable freezer bag and frozen up to 1 month . Follow the baking instructions when ready to bake , do not thaw please !
2 cups all purpose flour, plus more for dusting
2 TBS sugar
1 TBS baking powder
1 tsp coarse salt
1/2 tsp baking soda
6 Tbs ( 3/4 stick ) cold unsalted butter , cut into small pieces
3/4 cup buttermilk
Line a baking sheet with parchment paper ;set aside
In a large bowl , whisk together the flour , sugar , baking powder , salt and baking soda.
Work butter into dry ingredients with your fingers until the mixture resembles coarse crumbs . Add 1/2 cup of buttermilk and fold with a rubber scraper or your hands until the buttermilk has been absorbed . Then continue adding buttermilk , 1 tbs at a time , just until the dough comes together and there are no dry patches .
Turn out the dough onto a lightly floured surface . Divide the dough into 2 balls and pat each ball into a 7 inch disk , 3/4 to 1 inch thick . Use a bench scraper or a sharp knife , cut each disk into 6 equal wedges . Place the wedges on the prepared baking sheet and chill for 1 hour .
Set the oven rack in the middle position and preheat the oven to 400 *F.
Bake , rotating the baking sheet about 2/3 of the way through , until the scones are puffed and golden brown and the bottoms are lightly browned , 16 to 20 minutes .
Cool on the baking sheet on a wire rack for 10 minutes . Using a metal spatula , transfer to a rack to cool.