Excerpted “THE WEEKEND BAKER” Cookbook by Abigail Johnson Dodge as heard on the Chef Jamie Radio Show

For the Big-Batch Dry Mix:

• 9 cups all-purpose flour
• 1 1/4 cups granulated sugar
• 2 tablespoons + 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 1/4 teaspoons salt

For Each Batch

• 2 1/2 cups dry mix (see above)
• 8 tablespoons very cold butter, cut into pieces
• 3/4 cup buttermilk
• 1 teaspoon pure vanilla extract
• Flavor Options (3/4 cup chocolate chips or nuts, 1/2 cup dried cranberries or apricots)

To make the Dry Mix, combine the flour, sugar, baking powder, soda and salt.  Whisk to blend and store airtight until ready to use.

To make a batch of scones, preheat the oven to 400°F.  Combine the dry mix, butter and flavor option of choice and toss to combine.  Drizzle the buttermilk and vanilla over the mixture and stir until the dough comes together in moist clumps.


Dumb the dough onto a work surface and briefly kneads it into a round.  Cut into 8 wedges and space them 2-inches apart on a silpat or parchment-lined baking sheet.


Bake until golden, about 18 minutes or until a cake tester comes out clean.  Cool the scones on a rack for 15 minutes.


Makes 8 Scones