Coffee Scones

Ingredients:
2 cups All-Purpose Flour
1 Tbsp Baking Powder
1 tsp Baking Soda
1/2 tsp Kosher Salt
1/4 cup Granulated Sugar
3 Tbsp Butter, unsalted at room temperature
1 Tbsp Vanilla
1/2-3/4 cup Buttermilk

Directions:

• Preheat oven to 425°F.
• Combine all dry ingredients into a large bowl. (This includes the Sugar)
• Slowly add the Butter to the Dry Ingredients, until crumbs form, and no specs of butter are visible.
• In a pitcher, combine the Buttermilk and Vanilla.
• Slowly pour the Buttermilk into the Dry Ingredients, and mix. Do this until a thick dough forms. You may not necessarily use all the Milk.
• On a flour-dusted counter top, knead the Dough for several minutes.
• Roll out the Dough until 1 1/4″ thick, and shape into a 7″ circle using an upside down pie tin as a guide.
• Cut the circle in half, and then each half into thirds forming triangles.
• Place triangular scones on greased baking-sheet.
• Brush excess Buttermilk over the tops of the scones, as this promotes browning.
• Bake for 12-15 minutes, until golden brown.

Suggested Uses:
Serve with Jam and Butter. Traditionally one would use a Devon/Clotted Cream instead of Butter.

Variations:
Think of a scone like a thicker muffin…most variations of a muffin would be fitting to a scone.

Cream Scones (rounder version made with Cream)