Step 1

Preheat the oven to 400°F and line a baking sheet with parchment paper.

Step 2

Sift flour, baking soda and baking powder into a large mixing bowl, add kosher salt and sugar, whisk to combine.

Step 3

Add cold cubed butter to the flour mixture, work the butter into the flour with your fingertips or a pastry blender until all the butter pieces are about pea and lima bean size.

Step 4

Add egg, buttermilk and vanilla extract to a small bowl, whisk to combine. Make a well in the middle of the flour mixture and pour in the liquid mixture, reserving 1 - 2 tablespoon to use as egg wash later. Fold with a spatula or wooden spoon until a shaggy dough forms.

Step 5

Turn the dough out onto a well-floured board or countertop, and pat the dough out into a rectangle about 1/2” thick. Fold the dough over itself and pat it out again, do this about 3 - 4 times. Then shape the dough into a circle about 1” thick. Cut into 8 portions.

Step 6

Place the scones on the parchment-lined baking sheet, brush the top and sides with reserved egg wash, and sprinkle generously with turbinado sugar. Bake for 20 minutes until golden brown.

Step 7

Remove from the oven and allow to cool on the baking sheet 5 - 10 minutes before transferring the scones to the wire rack to cool completely. Best served warm.