Preheat the oven to 425ºF while mixing all of the dry ingredients together.
Next, add the wet ingredients. First, slowly mix the buttermilk. Then, add the butter. Using your fingers, break down the butter in the mixture until it is approximately the size of small peas.
Flour or place parchment paper on a baking sheet. Shape the mixture until a ball and then roll out until it is approximately 1″ thick. Using a wet knife, cut the mixture into wedges.
Bake for 15 minutes, or until firm and golden brown.
Serve and enjoy!
(Read our entire Fresh Herb Summer Scones story here.)