While bold, flavorful scones can be a welcome commencement for afternoon tea, there is beauty in a simple pastry, like Vanilla-Buttermilk Scones, especially when served with Devonshire cream and a pair of flavorful jams.
- 2½ cups all-purpose flour
- ⅓ cup granulated sugar
- 2½ teaspoons baking powder
- ½ teaspoon fine sea salt
- 4 tablespoons cold unsalted butter, diced
- ⅔ cup plus 1 tablespoon buttermilk, divided
- 1 large egg, lightly beaten
- 1 tablespoon vanilla bean paste
- Preheat oven to 375°. Line a rimmed baking sheet with parchment paper.
- In a large bowl, whisk together flour, sugar, baking powder, and salt. Using a pastry blender or 2 forks, cut butter into flour mixture until it resembles coarse crumbs.
- In a medium bowl, whisk together ⅔ cup buttermilk, egg, and vanilla bean paste. Add to flour mixture, stirring until a dough begins to form. Working gently, bring mixture together with hands until a dough forms.
- Turn out dough onto a lightly floured surface, and knead gently until smooth by patting dough and folding it in half 3 to 4 times. Using a rolling pin, roll out dough to a 1-inch thickness. Using a floured 2-inch round cutter dipped in flour, cut 12 scones from dough, rerolling scraps as needed. Place scones, evenly spaced, on prepared baking sheet.
- Brush tops of scones with remaining 1 tablespoon buttermilk.
- Bake until scones are lightly browned, 13 to 15 minutes. Remove from oven, and let cool on pan for 10 minutes. Serve warm.
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