Categories: bread

Ingredients

• 2 cups all-purpose flour
• 1 Tbsp. baking powder
• 2 Tbsp. sugar
• 1/2 tsp. 6 Tbsp. butter
• 1/2 cup buttermilk
• 1 egg, lightly beaten

Directions

1. Heat oven to 425 degrees.
2. In a mixing bowl, combine the dry ingredients. Using a pastry cutter or tow knives, cut in butter until mixture resembles coarse cornmeal. Make a well in the center and pour in buttermilk. Mix just until dough clings together and is sticky, being careful not to over mix.
3. Turn dough out onto a floured work surface and using your hands, gently shape dough to 3/4 inch thick. Using a 2 inch biscuit cutter, cut dough into rounds and place on an ungreased cookie sheet. Don’t let the sides touch. Brush each scone with beaten egg. Bake until light golden brown, 10 to 20 minutes.

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