Recipe yields 12 scones. Find more recipes on TheNibble.com.
very cold, cubed
buds, dried, minced
Preheat oven to 375°.
In a large bowl, whisk the dry ingredients together.
Using forks, cut the cold butter into the dry ingredients until it has the consistency of coarse corn meal.
In a separate bowl, whisk the buttermilk and eggs together and then add to the dry ingredients. Press the mixture into a 1-inch high round. Be careful not to knead or over-work the dough.
Cut the dough into 12 wedges and place on a parchment-lined baking sheet.
Bake for 25 minutes until lightly browned. Serve warm or at room temperature.