Contributed by Tara Jensen, Smoke Signals Baking
Carolina Ground Type 75 Pastry Flour 3 2/4 cup
Carolina Ground Crema Rye Flour 1/4 cup
Baking powder 1 tbl
Baking soda 3/4 tsp
Sugar 1/2 cup
Salt 1 tsp
Unsalted butter, cold 1 cup
Buttermilk 1 1/2 cups + more
Vanilla 1 tsp
Lemon zest 1 tsp
Egg yolks 2
Heavy Cream 2 tbl
Preheat the oven to 400 degrees. Line a baking sheet with parchment. Sift together the flours, baking soda, baking powder, sugar and salt. Cut the cold butter into pea-sized cubes and scatter over the dry ingredients. Incorporate into the mix by cutting in with two forks. Add the buttermilk along with the lemon zest and vanilla. Mix together with a wooden spoon till you have a dough that holds together. If it looks/feels dry drizzle a bit more buttermilk. Dust your counter lightly and turn the dough out. Gently pat the dough into 8" circle and cut into 8 equal wedges.
Prepare your egg wash by whisking together 2 egg yolks and 2 tbl heavy cream. Place scones on the baking sheet and brush with the egg wash. Bake until the tops are golden brown. Aprox 30 to 35 minutes. Remove from the oven and serve while still warm.