Classic Scones Perfect Flavor (Print Version)

# Ingredients:

01 - 3 cups (381 grams) all-purpose flour
02 - 1/3 cup (66 grams) granulated sugar
03 - 1 teaspoon fine sea salt
04 - 1 tablespoon baking powder
05 - 1/2 teaspoon baking soda
06 - 1 1/2 sticks (170 grams) unsalted butter, cold and cubed
07 - 1 cup (237 grams) buttermilk
08 - 2 large eggs
09 - 1 teaspoon vanilla extract
10 - Coarse sugar, for topping

# Instructions:

01 - Adjust the oven rack to the center position and preheat to 400°F. Line two baking pans with parchment paper.
02 - In a large bowl, combine the flour, sugar, salt, baking powder, and baking soda.
03 - Add the butter and cut with a pastry cutter or a fork until the butter is the size of large peas.
04 - In a separate bowl, whisk together the buttermilk, 1 egg, and vanilla extract.
05 - Make a well in the middle of the dry ingredients and add the liquid mixture. Mix until just combined, being careful not to overmix. Add any optional flavorings such as dried fruit, nuts, or chocolate at this stage.
06 - Transfer the dough to a floured surface. Divide it into two equal parts. Lightly knead each portion into 3/4-inch thick, 6-inch diameter rounds. Cut each round into 8 wedges and place on prepared baking pans, spacing them about 2 inches apart.
07 - In a small bowl, combine the remaining egg with 1 teaspoon of water. Brush the mixture over the top of the scones and sprinkle with coarse sugar.
08 - Bake for 12 to 15 minutes or until lightly browned. Serve warm or within a few hours of baking for best results.
09 - To laminate the dough, turn it onto your work surface and shape it into a rectangle. Fold the rectangle horizontally into thirds, then flatten it out again. Fold it into thirds in the opposite direction, then proceed with shaping the dough as described earlier.

# Notes:

01 - For taller and flakier scones, consider laminating the dough as described in the optional step.
02 - The unbaked scones can be refrigerated overnight or frozen for up to 1 month. Add about 2 extra minutes to the baking time if baking from frozen.

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