• 1 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 Cup (one stick) unsalted butter, cold, cut into pieces
• 2/3 Cup buttermilk
• 1 large egg
• 1 tablespoon milk
• 2 Cups all purpose flour
• 1/4 Cup granulated white sugar

Preheat oven to 400 degrees.

Add flour, sugar, baking powder, baking soda, salt to large mixing bowl.

Cut stick of butter into small pieces and add to flour mixture.

Cut into flour with pastry blender until butter is about pea-sized.

If including other ingredients (like 1/2 cup chopped nuts or 1/2 cup dried cranberries) add to flour now.

Add buttermilk and stir just until combined. Do not overmix.

Transfer to a floured bread board and knead gently several times, shape into a brick.

Cut the brick in half, then press each half into a round circle about 6-7 inches diameter and one inch thick. 

Cut each round into eight scones with a sharp knife.

Bake on cookie sheet lined with parchment paper for 11-13 minutes, turning once or twice to ensure even baking. The top should be just slightly brown when done. 

Remove to a rack to cool.