Recipe courtesy of Chris Fischer and Amy Schumer


  • Level: Easy
  • Total: 1 hr 30 min (includes chilling time)
  • Active: 15 min
  • Yield: about 8 scones
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2 cups all-purpose flour, plus more for dusting

1/4 cup sugar, plus more for dusting

1 tablespoon baking powder

1 teaspoon kosher salt

6 tablespoons cold unsalted butter, cubed

1 cup buttermilk or 3/4 cup milk plus 1/4 cup plain yogurt

1 large egg, beaten


  1. Sift together the flour, sugar, baking powder and salt in a bowl, then mix in the butter with a pastry cutter or your hands. Stir in the buttermilk until the dough just comes together. Place in a ziptop bag and refrigerate for at least 1 hour.
  2. Preheat the oven to 400 degrees F. Line a baking sheet with parchment.
  3. Put the dough on a lightly floured work surface and, working the dough as little as possible, form into a rectangular mass about 1 inch in thickness. Use a knife to cut out scone-size pieces and transfer to the prepared baking sheet. Brush each with some of the beaten egg and sprinkle with a dusting of sugar.
  4. Cook until golden brown, checking after 10 minutes and rotating as necessary, 10 to 15 minutes total, depending on the heat of your oven and the size of the scones. 

Cook’s Note

To make candied fennel and ginger scones, poach some chopped fennel and ginger in a pan with 1 cup water and 1/4 cup sugar until reduced and syrupy. Let cool. Spread the mixture out on a work surface in the shape of your dough, put the dough on top and press lightly into the fennel mixture. Cut the scones as directed above and put them on the baking sheet fennel-side up. Bake as directed.

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