Equipment: Digital Scale (preferred,) Baking Sheet, Mixing Bowls, Measuring Cups & Spoons, Fork, Grater, Cooling Rack, Unbleached Parchment

Before You Dive In – Prep: Please Read!

• Butter should be very cold
• Move oven rack to middle position
• Preheat oven to 425 degrees Fahrenheit (220 C) Convection optional
• Place a sheet of unbleached parchment on baking/cookie pan

Make Scones!

Step 1: Whisk together the dry ingredients in a medium bowl.

Step 2: In a separate bowl or measuring cup, combine the buttermilk, sour cream and chives. Whisk together.

Step 3: Grate the butter into the dry mix. Combine thoroughly with a fork. Use your hands to break up large clumps of butter if necessary. Mix should resemble very small, flour coated peas.

Step 4: Stir the buttermilk mixture into the flour/butter blend with the fork or sturdy spoon. Use your hands to fully integrate all ingredients if necessary. If the dough is too dry, add more buttermilk one teaspoon at a time until the flour is fully incorporated. Keep the dough in the bowl and knead into a rough ball that will be a bit sticky. Cover the bowl and refrigerate for about 10-15 minutes.

Step 5: Place the dough ball onto the parchment lined baking sheet. Flatten slightly into a disk shape that is about four inches in diameter and about 1-1.5 inches thick. The dough should no longer feel sticky. Slice into 4 equal wedges and place about 1 inch apart. Tip: it helps to wet the knife before slicing. Brush the scones with melted butter.

Step 6: Bake in a preheated, Convection 425 F/220 C oven for 12-13 minutes. If not using convection, you may need to bake a minute or two longer. Either way, it’s best to check your scones after 12 minutes!

Step 7: Remove scones from the oven and allow to cool on the pan for a few minutes. Transfer scones to a bakers rack to continue cooling. Best when eaten warm, or within two days. Store in an airtight container on the counter or freeze for up to a month.

Enjoy!