These easy peasy buttery scones are a cinch to mix with a pastry cutter and in the oven in 15 minutes.
Note: A heavy duty handheld pastry cutter (or dough blender) with blades makes easy work of cutting the butter into the flour. I like OXO brand dough blender, available in kitchen stores and online.
- 1 3/4 cups (8 3/4 ounces) all-purpose flour
- 1/4 cup (1 3/4 ounces) granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon baking soda
- 9 tablespoons (4 1/2 ounces) cold unsalted butter, cut into cubes
- 2 tablespoons lightly packed zest from 2 limes
- 1 large egg
- 5 tablespoons buttermilk
Adjust oven rack to middle position and preheat oven to 375°F (190°C). Line baking sheet with parchment paper. Place flour, sugar, baking powder, salt, baking soda, and butter in large bowl. Using a pastry cutter, cut butter into flour until much of the butter is the size of very small peas.
Add lime zest, egg, and buttermilk to the dry ingredients. Stir with a spoon, and then hands until mixture forms a dough (it may feel dry at first but will come together.)
Place dough onto a lightly floured board and pat into a 7-inch disc. Cut into 6 wedges and evenly space on pan. Bake until set and edges are golden, 18 to 22 minutes. Transfer to wire rack to cool.