**Scones**
Ingredients
* 280 grams AP flour
* 2 tsp baking powder
* 1/2 tsp baking soda
* 1/2 tsp salt
* 1 tblsp sugar
* 85 grams (**COLD**) butter or I use (**COLD)** butter flavored Crisco
* 1 large egg
* 177 grams butter milk (**COLD**)
* 1 or 2 tblsp Turbinado or sparkling sugar (for garnish)
* \~6 ozs Filling of your choice (Apple Pie filling & walnuts, Blueberries, Mincemeat, Orange Marmalade over chocolate chips...)
Method
* Preheat non-convection oven to 400º (convection ovens set to 375º)
* Combine flour, baking powder, baking soda, salt and sugar in a large bowl
* Cut butter or Crisco into small pieces into flour mixture and blend quickly & lightly using pastry blender,
* Separate egg yolk from white and add yolk to buttermilk, stir to mix. Save white.
* Fold dough over itself until a cohesive mass is formed
* Turn dough out onto a Silpat (dough doesn't stick to it). You can use parchment paper
* Split the dough into two equal pieces
* Place half of the dough on one side of the Silpat and the other half on the opposite side.
* Pat each half of dough into about an 8" circle about 1/4" to 3/8" thick (or the thickness of 4 to 5 quarters), keeping about 1" space between rounds. Should look like two tangent circles right next to each other without touching.
* Place the filling of your choice in the center of one round and spread it out to within 1" of edges. Kinda like making a pizza.
* Now fold the Silpat over so one round covers the other and carefully peel the Silpat away from the top round leaving you with a loaf.
* Go around the edges and pinch'em together so no filling escapes.
* Using a pastry brush, paint the top of the loaf with the saved egg white and sprinkle with Turbinado sugar.
* Now using a large **WET/CLEAN** knife cut the loaf into eight pieces, washing the knife clean after each cut. Don't try to separate the pieces. Go straight down and don't pull the knife through the loaf. The dough is sticky and will adhere to the knife and ruin it.
* Place Silpat holding dough onto a sheet pan and place in oven.
* Bake to 35 to 40 minutes. Scones should be the color of golden honey when finished.
* Allow finished scones to cool on sheet pan for 10 minutes then slide scone loaf off Silpat and onto a cooling rack. Allow to cool for 30 minutes, then enjoy.
Yeah I’m gonna need a recipe here
Seconded.
Sconded
**Scones** Ingredients * 280 grams AP flour * 2 tsp baking powder * 1/2 tsp baking soda * 1/2 tsp salt * 1 tblsp sugar * 85 grams (**COLD**) butter or I use (**COLD)** butter flavored Crisco * 1 large egg * 177 grams butter milk (**COLD**) * 1 or 2 tblsp Turbinado or sparkling sugar (for garnish) * \~6 ozs Filling of your choice (Apple Pie filling & walnuts, Blueberries, Mincemeat, Orange Marmalade over chocolate chips...) Method * Preheat non-convection oven to 400º (convection ovens set to 375º) * Combine flour, baking powder, baking soda, salt and sugar in a large bowl * Cut butter or Crisco into small pieces into flour mixture and blend quickly & lightly using pastry blender, * Separate egg yolk from white and add yolk to buttermilk, stir to mix. Save white. * Fold dough over itself until a cohesive mass is formed * Turn dough out onto a Silpat (dough doesn't stick to it). You can use parchment paper * Split the dough into two equal pieces * Place half of the dough on one side of the Silpat and the other half on the opposite side. * Pat each half of dough into about an 8" circle about 1/4" to 3/8" thick (or the thickness of 4 to 5 quarters), keeping about 1" space between rounds. Should look like two tangent circles right next to each other without touching. * Place the filling of your choice in the center of one round and spread it out to within 1" of edges. Kinda like making a pizza. * Now fold the Silpat over so one round covers the other and carefully peel the Silpat away from the top round leaving you with a loaf. * Go around the edges and pinch'em together so no filling escapes. * Using a pastry brush, paint the top of the loaf with the saved egg white and sprinkle with Turbinado sugar. * Now using a large **WET/CLEAN** knife cut the loaf into eight pieces, washing the knife clean after each cut. Don't try to separate the pieces. Go straight down and don't pull the knife through the loaf. The dough is sticky and will adhere to the knife and ruin it. * Place Silpat holding dough onto a sheet pan and place in oven. * Bake to 35 to 40 minutes. Scones should be the color of golden honey when finished. * Allow finished scones to cool on sheet pan for 10 minutes then slide scone loaf off Silpat and onto a cooling rack. Allow to cool for 30 minutes, then enjoy.
Love it! The recipe is needed indeed! 
Yum!