Buttermilk Scones

3 cups all-purpose flour
1/3 cup sugar
1 tsp. salt
2 1/2 tsp. baking powder
1/2 tsp. baking soda
3/4 cup unsalted cold butter -- 1/2 inch pieces
1 cup buttermilk (or more)
Egg yolk
Cream
Raw sugar

Put dry ingredients in food processor, pulse to mix.
Add butter, pulse until butter is in pieces about the size of a hazelnut.
Dump into bowl. Pour in buttermilk and mix with a fork until a shaggy mass forms.
(This process is the same as for biscuits - the less you handle them the better.)
 
Form into a disk about 1 1/2 inches high, cut disk in half and in half again.
Cut each of the 4 pieces either into thirds to get 12 or in half again to get 8.
Place on parchment lined sheet pan and freeze for 20 minute.
Remove from freezer, brush tops with egg yolk /cream mixture sprinkle with raw sugar.

Bake for about 12 minutes at 400F.

Source of recipe: Mean Chef

Buttermilk Scones