Do you dream of the coffee shop’s scones on display? Buttery, flaky, and in general one of the most whimsical purchases ever, at least once you have a $6 coffee in hand. Well I’ve frequently found myself without such a convenient indulgent shopping experience, and this recipe is the inspiration for dealing with the lack thereof.

I’ve adapted it from Suzanne Goin’s Sunday Suppers at Lucques’. You’ll need: 2 1/4 cups all-purpose flour; 3/4 cup whole-wheat flour (feel free to vary these ratios); 3 Tbs granulated sugar (I substitute honey); 1 tsp salt; 2 Tbs plus 2 tsp baking powder; 9 Tbs unsalted butter, chilled and cut into small cubes (I grate it frozen – see picture); 1 cup plus 2 Tbs buttermilk (I often use Almond milk); I also add about a 1/2 cup to 3/4 cup dried fruit from last year’s supply.

Preheat the oven to 375 Degrees F. Place the flours, sugar, salt and baking powder in a food processor and process 30 seconds, until well combined (or just whisk). Add the butter and pulse about ten times, until the mixtures is a coarse meal (just stir in the butter if you have grated it like I do). With the machine running, quickly pour in 1 cup of the buttermilk, Stop the machine as soon as the dough comes together. Try not to overwork the dough. My Kitchen Aid Mixer does this part very well too.

Turn the dough onto a lightly floured surface and bring it together with your hands into a large ball. Divide the dough into three pieces, shape each of them into a 5-inch-wide disc. Cut each disc into quarters. (I frequently skip all of this and scoop very large spoonfuls out of the mixing bowl, shape roughly in my hands, and set directly on a baking sheet.) Brush the tops of the scones with a little buttermilk. Place on a lightly buttered baking sheet and bake 25 minutes, until goden brown.