Coffeehouse Scones: Preheat oven to 400 degrees F (200 degrees C) and place
oven rack in middle of oven. Line
a baking sheet with parchment paper.
In a large
bowl, whisk together the flour, sugar, baking powder, baking soda and salt. Cut the butter
into small pieces and blend into the flour mixture with a pastry blender or two
knives. The mixture should look like coarse crumbs. Add the buttermilk
and vanilla extract to the flour mixture and stir just until the dough comes
together. Do not over mix.
Transfer the dough to a lightly floured surface and
dough gently and form into a 7 inch (18 cm) round that is about 1 inch (2.5 cm) thick.
Use a 2 1/2 inch (6.5 cm) round
biscuit cutter to cut the dough into circles. Transfer the scones to the baking
sheet and brush the tops of the scones with a little milk.
for about 18-20 minutes or until golden brown and a toothpick inserted in the
middle comes out clean. Remove from oven and transfer to a wire rack to cool.
Can be stored at room temperature for a few days.
about 10 - 2 1/2 inch
(6.5 cm) or 8 wedge-shaped
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