Preheat your oven to 350°F.

Grate the butter and set in the freezer for 10 minutes.

While the butter is chilling, whisk together the dry ingredients.

Add the butter back into the flour mixture and use your hands to incorporate the butter until just combined. Do not overwork this mixture!

In a separate measuring cup, whisk together the buttermilk and vanilla. Add the buttermilk into the dry ingredients in two batches, using a spatula to fold everything together.

When the dough is just combined but still shaggy, transfer it to a parchment lined surface.

Use a floured rolling pin to roll out the dough into a 7”x 5” rectangle. Use a bench scraper to fold the dough in half before rolling it out again. Repeat 4-5 times. The dough will become smoother as you work.

Shape the dough into a tight 7” x 5” rectangle and use a bench scraper or knife to cut it into 8 smaller rectangles. Each scone should be about 2” thick.

Transfer the scones onto a lined baking sheet. Brush each one with an egg or milk wash before sprinkling on some turbinado sugar.

Bake for 40 minutes or until golden brown, rotating the tray halfway through the baking time.

Cool on the tray for 10 minutes before transferring to a rack to cool completely. Enjoy with butter and jam (my favorite combination!), nutella, or as is!