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1
Preheat oven to 375u00b0. Line two baking sheets with parchment paper; set aside.
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2
Beat flour, granulated sugar, baking powder, salt, and butter in the bowl of a stand mixer on medium speed until crumbly and butter is pea-size, about 2 minutes. Add buttermilk and mix just until dough starts to come together, about 20 seconds. Mix just to blend into a shaggy dough, about 10 more seconds. (If you don't have a stand mixer, cut the butter into the dry ingredients with a pastry blender, then stir in buttermilk.)
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3
Transfer dough to a lightly floured work surface. Form into 2 disks, each about 1 in. thick and still dry-looking in a few spots. Cut each disk into 8 wedges. Put wedges on baking sheets 1 in. apart.
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4
Bake until puffed and golden, about 20 minutes. Dust with powdered sugar.
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5
APRICOT-GINGER
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6
Add 1/3 cup each minced dried apricots and crystallized ginger. You can use any kind of dried apricot, but we especially love California Blenheims for their rich, tangy-sweet flavor (
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7
).
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8
CHERRY-ALMOND
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9
Add 1/3 cup each dried tart cherries and sliced almonds.
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10
BLUEBERRY-LEMON
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11
Add 3 tbsp. lemon zest to flour mixture and gently mix in 1/3 cup frozen blueberries in step 3, being careful not to mash the fruit. (Frozen berries are better in scones than fresh, because they don't ooze as much).
