Eggless Buttermilk Scones Flaky Tender Tea Time Fix

Instructions:

1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and optional lemon zest.
3. Add the cold, cubed butter to the dry mix. Using a pastry blender or your fingertips, quickly cut the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.
4. Pour in the cold buttermilk all at once. Use a fork to gently mix until just combined into a shaggy dough. Do not overmix.
5. Turn the dough out onto a lightly floured surface. Gently pat it into a rough circle, about 1 inch thick.
6. Using a 2.5-inch round cutter, press straight down firmly (do not twist) to cut out 8 rounds. Place the rounds onto the prepared baking sheet, leaving a small space between them. Gather scraps once, press gently, and cut remaining scones.
7. Brush the tops of the scones lightly with milk and sprinkle generously with coarse sugar.
8. Bake for 15 to 18 minutes, or until the tops are beautifully golden brown and a skewer inserted into the centre comes out clean.
9. Transfer to a wire rack and allow to cool slightly before serving warm.