1. If baking right away, preheat oven to 400 degrees F.
2. Mix wet ingredients in a small bowl or measuring cup and set aside. If using any extracts add them to the wet ingredients.
3. Mix dry ingredients in a large bowl. If using any spices or zests, add them now.
4. Add grated butter and mix well to combine and coat all butter pieces with flour. If using cubed butter, cut it into the flour with a fork, pastry cutter, or your fingers until you have very small pieces of butter throughout.
5. Drizzle wet ingredients into dry mixture while mixing and tossing with a fork making sure to stir all the way to the bottom to avoid any dry patches. When dough comes together add your add-ins such as chocolate chips, berries, etc. See blog post for details.
6. Scoop dough using a large dough scooper or 1/4 cup measure into 12 equal mounds. Place on parchment lined sheet, sprinkle with sugar, and bake for 20 minutes until golden and cooked through. They will spread a bit so space them about 1/2 inch apart.

Scone shaping options:

If you prefer a wedge shaped scone, you can shape the dough into a 1-inch thick disk and cut into 8 wedges. OR you can pat the dough into a 1-inch thick rectangle and cut them into rounds, squares, rectangles, or triangles. 

Make ahead/overnight chill options:

For scoop and drop scones: The dough can be mixed and refrigerated in the bowl for 12-24 hours before scooping and baking.

For wedge or cut-out scones, shape scones, cover, and refrigerate for 12-24 hours before baking.

If you are using a very mature and recently fed starter that has not been in your fridge for weeks/months, you can actually do an longer chill and get some fermentation benefits. Just shape the scones, cover tightly, and place in the refrigerator for up to 3 days before baking.

Make ahead freezer option:

Shaped and unbaked scones can be frozen for up to 3 months. Freeze them in a single layer until solid before transferring to freezer bag. Bake straight from frozen, adding a few minutes to the baking time if needed.