Ingredients

makes 12 scones

　　2 1/4 cups all-purpose flour

　　3/4 cup whole-wheat flour

　　3 tablespoons granulated sugar

　　1 teaspoon kosher salt

　　2 tablespoons plus 2 teaspoons baking powder

　　9 tablespoons unsalted butter, chilled and cut into small cubes

　　1 cup plus 2 tablespoons buttermilk

　　

Step 1

Preheat the oven to 375°F.

　　

Step 2

Place the flours, sugar, salt, and baking powder in a food processor, and process 30 seconds, until well combined.

　　

Step 3

Add the butter and pulse about ten times, until the mixture is a coarse meal.

　　

Step 4

With the machine running, quickly pour in 1 cup of the buttermilk. Stop the machine as soon as the dough comes together. It’s important not to overwork the dough.

　　

Step 5

Turn the dough onto a lightly floured work surface and bring it together with your hands into a large ball. Divide the dough into three pieces, and shape each of them into a 5-inch-wide disc. Cut each disc into quarters.

　　

Step 6

Brush the tops of the scones with a little buttermilk. Place on a lightly buttered baking sheet and bake 25 minutes, until the scones are golden brown.

　　Sunday Suppers at Lucques[by Suzanne Goin with Teri Gelber. Copyright © 2005 by Suzanne Goin. Published by Knopf Doubleday Publishing Group. All Rights Reserved..Suzanne Goin graduated from Brown University. She was named Best Creative Chef by Boston magazine in 1994, one of the Best New Chefs by Food & Wine in 1999, and was nominated for a James Beard Award in 2003, 2004, and 2005. She and her business partner, Caroline Styne, also run the restaurant A.O.C. in Los Angeles, where Goin lives with her husband, David Lentz.Teri Gelber is a food writer and public-radio producer living in Los Angeles.](http://astore.amazon.com/epistore-20/detail/1400042151)