Add the cold cubed butter. Use a pastry cutter or your fingers to rub it in until it looks like coarse crumbs.
(The cold butter is what creates the beautiful layers.)
3. Add the Wet Ingredients
In a separate bowl whisk:
Buttermilk
Eggs
Pour into the dry mixture and stir gently until JUST combined. If adding mix-ins, fold them in now.
⚠️ Don’t overmix — it makes scones tough.
4. Shape the Dough
Turn dough onto a lightly floured surface. Divide into 2–4 discs, each about 1½ inches thick.
Cut each disc into triangles (like pizza slices).
5. Bake
Place scones on a parchment-lined tray.
Brush tops with cream or milk and sprinkle with coarse sugar.
Bake at 400°F (200°C) for 16–20 minutes, until golden around the edges.
⭐ Tips for Perfect Scones
Butter MUST be cold for flakiness.
If dough feels too sticky, add 2–4 tbsp extra flour.
Refrigerate shaped scones for 15 minutes before baking for even better rise.
For softer scones → add 2–3 extra tbsp milk.
For crisp edges → space them apart on the tray.
If you want, I can also make: 🍫 Chocolate chip version 🍋 Lemon blueberry bakery-style scones 🍓 Strawberry cream scones 📱 Facebook caption + photo-style description
