1-Adjust the oven rack to the center: Adjust the oven rack to the center position and preheat to 400°F. Line two baking pans with parchment paper.
2-In a large bowl, combine the flour,: In a large bowl, combine the flour, sugar, salt, baking powder, and baking soda.
3-Add the butter and cut with a: Add the butter and cut with a pastry cutter or a fork until the butter is the size of large peas.
4-In a separate bowl, whisk together the: In a separate bowl, whisk together the buttermilk, 1 egg, and vanilla extract.
5-Make a well in the middle and: Make a well in the middle and add the liquid mixture. Mix until just combined. Don’t over mix. If adding in dried fruit, nuts, chocolate, or other flavorings, do so now.
6-Transfer the dough to a floured surface: Transfer the dough to a floured surface. *Optional Step: See Recipe Notes for lamination instructions.
7-Divide into 2 equal parts: Divide into 2 equal parts. Lightly knead each into 3/4-inch thick, 6-inch diameter rounds. Cut each round into 8 wedges and place on your prepared baking pans. Space them out about 2 inches apart.
8-In a small bowl, combine the remaining: In a small bowl, combine the remaining egg with 1 teaspoon water. Brush over the scones. Sprinkle with the coarse sugar.
9-Bake for 12 to 15 minutes or: Bake for 12 to 15 minutes or until lightly browned. The scones are best served warm, or within a few hours of baking.