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1
Line rimless baking sheet with parchment paper or silicone mat; or dust lightly with flour.
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2
Set aside.
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3
In large bowl, whisk together flour, sugar, baking powder, baking soda and salt.
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4
Using pastry blender, cut in butter until mixture looks like coarse crumbs.
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5
Pour buttermilk over top and stir with fork to form soft, slightly sticky ragged dough.
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6
Turn dough out onto lightly floured surface.
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7
With lightly floured hands, knead gently 10 times to smooth dough, adding a sprinkle more flour to the work surface if needed.
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8
Gently pat or roll out into generous 1/2-inch thick round.
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9
Using 2-inch cutter, cut out rounds.
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10
Place on prepared baking sheet.
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11
Gather up scraps and repat dough; cut out more rounds, pressing any remaining scraps into a final scone (the bakerss scone).
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12
Brush tops of scones with egg.
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13
Bake in centre of 425F oven until golden, about 15 minutes.
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14
Let cool on pan on rack for 5 minutes.
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15
Transfer to racks to finish cooling.
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16
Tip: Before cutting out scones, dip cutter into flour, repeating the dipping between cuts so cutter doesnt stick.
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17
Always cut out scones, or any cookie, with as little space as possible between rounds as possible.
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18
You can reroll the scraps, but at every rerolling the results are tougher.
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19
So get as many rounds as you can out of the first roll.
