A Baby Reveal

Vanilla-Buttermilk Scones

Makes 12

While bold, flavorful scones can be a welcome commencement for afternoon tea, there is beauty in a simple pastry, especially when served with Devonshirecream and a pair of flavorful jams. Those who think the baby will be a boy might enjoy eating these scones with a dollop of blueberry jam, while those who think the baby will be a girl might opt for rose petal confit.

2½ cups all-purpose flour
⅓ cup granulated sugar
2½ teaspoons baking powder
½ teaspoon fine sea salt
4 tablespoons cold unsalted butter, diced
⅔ cup plus 1 tablespoon buttermilk, divided
1 large egg, lightly beaten
1 tablespoon vanilla bean paste

• Preheat oven to 375°. Line a rimmed baking sheet with parchment paper.

• In a large bowl, whisk together flour, sugar, baking powder, and salt. Using a pastry blender or 2 forks, cut butter into flour mixture until it resembles coarse crumbs.

• In a medium bowl, whisk together ⅔ cup buttermilk, egg, and vanilla bean paste. Add to flour mixture, stirring until a dough begins to form. Working gently, bring mixture together with hands until a dough forms.

• Turn out dough onto a lightly floured surface, and knead gently until smooth by patting dough and folding it in half 3 to 4 times. Using a rolling pin, roll out dough to a 1-inch thickness. Using a floured 2-inch round cutter dipped in flour, cut 12 scones from dough, rerolling scraps as needed. Place scones, evenly spaced, on prepared baking sheet.

• Brush tops of scones with remaining 1 tablespoon buttermilk.

• Bake until scones are lightly browned, 13 to 15 minutes. Remove from oven, and let cool on pan for 10 minutes. Serve warm.

RECOMMENDED CONDIMENTS:

Devonshire cream

Blueberry preserves

Rose petal confit*

*We used Favols Les Créatives Confit Pétales de Roses, available on