Directions

***You want to keep the dough as cool as possible, use your hands as little as possible and bake when your house is cool***

Preheat the oven to 392 degrees Fahrenheit (200 degrees Celsius) and line a baking sheet with a nonstick mat (or flour it); set aside.

To the bowl of a food processor, add the flour and COLD butter.  Pulse together until the mixture comes together (it will be coarse, like sand).  Pulse in the sugar until combined.  Pour in the buttermilk and pulse until the dough starts forming balls.  Do NOT over process.

Place the dough on a lightly floured surface and gently form the dough into a square, about an inch thick.  Work quickly, you do not want to warm the dough too much with your hands.  Cut the dough out into squares or circles (with a knife or biscuit cutter or glass).

Put the scones on your prepared baking sheet, with the scones touching.  Bake in preheated oven for 25 minutes, or until the tops start turning golden.  Use a knife or your hands to tear the scones apart from one another.  Serve with your favorite jam and tea.  Enjoy!

Pulse together the flour and butter in a food processor until it resembles sand.

Pulse in the sugar until just combined.

Pulse in the milk until lumps of dough start to form, don’t over process.  P.S. Notice the little girl in the bottom right of this picture?  This recipe is so easy to make, I did it with Quinn either on my hip or standing at my legs (she loves to supervise).

Prepare a lightly floured surface for the dough.

Gently press (careful not to use your hands too much) into a rectangle, about an inch thick

Cut the dough into squares or punch out circles.

Place on baking sheet, with the scones touching.

Bake for about 25 minutes, until the tops are turning a beautiful golden color. Enjoy!

Now, let me go fetch my tea 🙂