Breakfast Scones

Directions

1. 1
   Place the Smart Oven+ Baking Stone Attachment in oven. Select STONE BAKE mode and preheat to 400°F.
2. 2
   In a small bowl, beat egg with milk to make an egg wash; set aside. Place the flour, sugar, baking powder, baking soda and salt in a food processor and pulse to combine. Add the cut up butter and pulse until the mixture is crumbly. Transfer flour mixture from food processor to a large bowl.
3. 3
   Add buttermilk to the flour mixture, stir with a wooden spoon to combine; dough will begin to stick together. Add another 1-2 tablespoons buttermilk if dough is too dry, but don't get it too wet.
4. 4
   Turn the dough onto a lightly floured surface and pat it into a 6-inch round about 11/2-inches thick. Cut the round into six wedges. You can also use a round biscuit cutter to make the scones smaller. Place the cut-out dough onto a parchment-paper-lined baking sheet, spacing evenly. Brush the top of the scones with egg wash and sprinkle with sparkling crystal sugar.
5. 5
   Transfer the parchment paper with scones to the preheated Baking Stone, and bake for 20 minutes until scones are light golden in color and firm to the touch.
6. 6
   Remove scones from oven by transferring them on the parchment paper back to the baking sheet. Cool for 15 minutes before serving.
7. 7
   TIP: The flour mixture is your basis for the scones and can be kept in a sealed bag in the refrigerator for up to one month. You can double the recipe to keep more dough on hand if you prefer. 2 scones = 1 cup of flour mixture to 1/4-cup of buttermilk. You can also purchase a powdered cultured buttermilk - it lasts long and is kept in refrigerator after opening.