3 cups all-purpose flour

1 Tbsp granulated sugar

1 Tbsp baking powder

1 tsp kosher salt

1/2 cup (1 stick) cold butter, cut into cubes

Desired mix-ins (see options below)

3/4 cup buttermilk, plus more as needed

2 large eggs

Cacio e pepe mix-in: 1/2 cup freshly grated Parmesan, 1/2 cup freshly grated Pecorino, 1 tsp freshly ground black pepper

Mozzarella & basil mix-in: 1 cup shredded mozzarella, 2 Tbsp thinly sliced basil

Cheddar turkey mix-in: 1 cup shredded cheddar, 1/2 cup chopped cooked turkey, 2 Tbsp sliced green onions or chives

Goat cheese rosemary mix-in: 1 cup crumbled goat cheese, 2 Tbsp freshly chopped rosemary

Cook Mode Prevent your screen from going dark

Line a large baking sheet with parchment paper. In a large bowl, whisk together the flour, sugar, baking powder, and salt.
Add the cold cubed butter and use your hands to cut it into the flour mixture until it resembles pea-sized pieces.
Add your desired mix-ins and toss to evenly distribute.
In a separate small bowl, whisk the buttermilk and eggs together. Pour into the dry ingredients and use a rubber spatula to bring the dough together. Add more buttermilk 1 tablespoon at a time if the dough seems dry.
Transfer the dough to a lightly floured surface and gently pat it into an 8-inch circle. Cut into 8 equal triangles.
Place the scones on the prepared baking sheet and freeze for 30 minutes.
Preheat the oven to 400°F. Bake the scones for about 20 minutes or until golden brown.

Freeze unbaked scones to bake fresh anytime.

For a sweet version, try chocolate chips, dried fruit, berries, or citrus zest.

Brush the tops with cream for extra browning.

Keep the butter very cold for maximum flakiness.