Ingredients
Sparkling crystal sugar for topping
Egg Wash: 1 egg beaten with 2 Tbsp. milk
Egg Wash: 1 egg beaten with 2 Tbsp. milk
¾ cup buttermilk
¾ cup (12 Tbsp.) cold unsalted butter, cut into pieces
¼ tsp. salt
¼ tsp. baking soda
1 tsp. baking powder
¼ cup granulated sugar
2¼ cups all-purpose flour
Step by step
Place the Smart Oven+ Baking Stone Attachment in oven. Select STONE BAKE mode and preheat to 400°F.
In a small bowl, beat egg with milk to make an egg wash; set aside. Place the flour, sugar, baking powder, baking soda and salt in a food processor and pulse to combine. Add the cut up butter and pulse until the mixture is crumbly. Transfer flour mixture from food processor to a large bowl.
Add buttermilk to the flour mixture, stir with a wooden spoon to combine; dough will begin to stick together. Add another 1-2 tablespoons buttermilk if dough is too dry, but don’t get it too wet.
Turn the dough onto a lightly floured surface and pat it into a 6-inch round about 1½-inches thick. Cut the round into six wedges. You can also use a round biscuit cutter to make the scones smaller. Place the cut-out dough onto a parchment-paper-lined baking sheet, spacing evenly. Brush the top of the scones with egg wash and sprinkle with sparkling crystal sugar.
Transfer the parchment paper with scones to the preheated Baking Stone, and bake for 20 minutes until scones are light golden in color and firm to the touch.
Remove scones from oven by transferring them on the parchment paper back to the baking sheet. Cool for 15 minutes before serving.
TIP: The flour mixture is your basis for the scones and can be kept in a sealed bag in the refrigerator for up to one month. You can double the recipe to keep more dough on hand if you prefer. 2 scones = 1 cup of flour mixture to ¼-cup of buttermilk. You can also purchase a powdered cultured buttermilk - it lasts long and is kept in refrigerator after opening.