3/4cup (1 and 1/2 sticks)chilled unsalted butter, cut into 1/4-inch cubes
1cup plus 2 Tablespoonsbuttermilkdivided
2teaspoonsfinely grated lemon zestI omitted
2Tablespoonssanding or granulated sugarI did not use
1 and 1/2cupsstore-bought lemon curdI did not use
Arrange racks in upper and lower thirds of oven; preheat to 425°. Line 2 baking sheets with parchment paper. Whisk 3 cups flour and next 5 ingredients in a large bowl. Add butter; rub in with your fingers until mixture resembles coarse meal.
Whisk 1 cup buttermilk, zest, and vanilla in a small bowl. Add wet ingredients to dry ingredients. Stir until shaggy dough forms.
Transfer to a lightly floured surface; knead until dough forms, about 5 turns. Pat into a 10x6" rectangle. Halve dough lengthwise. Cut each half crosswise into 4 squares. Cut each square diagonally in half into 2 triangles. Divide between baking sheets. Brush with 2 Tbsp. buttermilk. Sprinkle with sanding sugar.(I apparently misread the recipe and added the 2 Tbsp buttermilk into my scone dough - it still turned out fine. I also omitted the sprinkling sugar.)
Bake until scones are golden and a tester inserted into the center comes out clean, 13–15 minutes (mine baked for 13 minutes and were perfect). Transfer to wire racks; let cool.
Serve warm or at room temperature with lemon curd. (I did not add lemon zest or serve with lemon curd, but my husband enjoyed his with honey.)
Source: Slightly adapted from Bon Appétit magazine, May 2012 issue; online recipe can be found here