1/2 cup butter very cold or frozen
2 cups all-purpose flour
2 tbsp sugar
4 tsp baking powder
1/2 tsp kosher salt
1 egg
3/4 cup buttermilk
1 tsp grated lemon peel
1 egg white, lightly beaten
2 tbsp coarse sugar
1. Grate cold butter on the largest holes of a box grater, spread on a place and freeze 5 to 10 minutes.
2. In a large bowl, whisk flour with sugar, baking powder and salt for about one minute until thoroughly mixed. Add grated butter and mix in with your fingertips.
3. Beat egg in a small bowl and add buttermilk and lemon peel. Make a well in the centre of the flour and add egg mixture, mixing quickly until a wet-ish dough is formed. Turn dough out on a lightly floured work surface, flour top lightly and gently flatten into a square about 3/4-inch thick. Fold dough in half and flatten again.
Brush off any flour and fold and flatten two more times ending with a 3/4-inch thick square again. Cut into quarters and cut each quarter diagonally into two triangles. Place on a baking sheet lined with parchment paper. Brush with egg white and sprinkle with sugar.
4.Bake scones in upper third of a preheated 425F oven 12 to 14 minutes, until puffed and golden.
Makes 8 Scones
The Best Buttermilk Substitutes:
Milk and Lemon or Vinegar
In a 1-cup measuring cup, add 1 Tablespoon of fresh lemon juice. Top the lemon juice with skim, low fat or whole milk. Stir and let sit for two minutes. After two minutes, your milk is both acidic and curdled. If you need 2 cups of buttermilk, add 1 tablespoon plus 1 teaspoon of lemon juice or vinegar to the milk. Two tablespoons aren’t necessary.
Milk and Yogurt
Stir 1/4 cup milk into 3/4 cup plain yogurt to create a nicely thick buttermilk substitute.