Directions

1. Heat oven to 400 degrees convection bake
2. Line 2 baking sheets with parchment paper
3. Place the flour, sugar, baking powder, baking soda and salt in a food processor and pulse to combine. Add the cut-up butter and pulse until the mixture is crumbly. Remove from processor. This flour mixture is your basis for the scones and can be kept in the refrigerator, sealed in a plastic bag, for one month. You can measure out and mix to bake when needed. 2 scones = 1 cup of flour mixture plus 1⁄4 cup of buttermilk.