Scones

250 g AP flour
100 g sugar

1/2 t salt

2 1/2 t baking powder

1/2 C butter, cold

1/2 C buttermilk, plus more as needed

1 egg

1 1/2 t vanilla

1 1/2 C add ins (fruits, nuts, chocolate, zest)

optional toppings - glaze or course sugar

Whisk together flour, sugar, salt, and baking powder.

Cut in cold butter until crumbly and keep cold.

Meanwhile, combine 1/2 C buttermilk, egg, and vanilla.

Drizzle wet ingredients into dry, pour in add-ins, and mix just until combined.

Add more buttermilk if too dry.

Form dough into an 8 inch disc and refrigerate for at least 15 mins.

Preheat oven to 400.

Optionally, preheat a cast iron scone pan, then spray with cooking oil.

Cut scones into 8 wedges with a bench scraper and separate.

Brush tops with buttermilk.

If using coarse sugar, sprinkle now.

Bake 18-26 mins or until golden brown.

Let cool a few minutes before glazing.

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