Ingredients:

  • 2 ½ cups (310g) all-purpose flour
  • 1 tbsp (12g) baking powder
  • ¾ tsp (4g) fine sea salt
  • 1 tsp (4g) granulated sugar
  • ½ cup (113g) unsalted butter, chilled and cubed
  • 1 cup (240ml) cold full-fat buttermilk
  • 1 tbsp (15ml) melted butter

Instructions:

  1. Whisk together the 2 ½ cups (310g) flour, 1 tbsp (12g) baking powder, ¾ tsp (4g) salt, and 1 tsp (4g) sugar. Note: This ensures the leavening is spread evenly.
  2. Add ½ cup (113g) chilled, cubed butter. Use a fork to work the butter into the flour until it looks like coarse crumbs with pea sized lumps.
  3. Pour in 1 cup (240ml) cold buttermilk. Stir with a wooden spoon just until the dough pulls away from the sides. Note: Stop as soon as it's combined to avoid toughness.
  4. Turn the dough onto a floured surface. Gently fold it over itself 5-6 times.
  5. Pat the dough into a 1 inch thick rectangle. Note: Don't press too hard or you'll lose the air.
  6. Press the cutter straight down and pull straight up. Place them on a sheet so they are just touching.
  7. Bake at 425°F (218°C) for 12-15 minutes until the tops are golden brown.
  8. Brush the warm tops with 1 tbsp (15ml) melted butter.