Glazed Scones

Directions

1. Preheat oven to 400°F
2. In a large work bowl, whisk together the flour, sugar, baking soda, baking powder, and salt.
3. Work the butter into the flour mixture by squeezing it between your fingers to form sheets of butter coated in flour. Work quickly, and keep the butter cold. The mixture should resemble coarse bread crumbs when finished.
4. Slowly add the buttermilk and fold until just combined, be sure not to overwork the dough. You can also mix in some Jelly Belly jelly beans for added texture, flavor, and color at this point if you like. Knead the dough 6 or 7 times and then roll it out to about 1/2” thickness.
5. Using a bowl scraper or pastry spatula cut the dough into wedges. Place the scones on a greased baking sheet and brush the tops with the beaten egg, then bake in the oven for 15-20 minutes.
6. Once cooled, put the scones in the freezer for about 5 minutes until they get a little stiff. Then turn the scones upside down and dip them in your favorite Jelly Belly Dessert Topper and serve immediately.