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These classic buttermilk scones are wonderfully tender and flaky with a rich, buttery flavor. They have a slightly crisp golden top and a soft, light interior. Perfect for breakfast, brunch, or an afternoon tea treat, served warm with jam and cream.
For 8 servings
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt.
Add the cold, cubed butter to the flour mixture. Using a pastry blender or your fingertips, cut the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.
Pour in the cold buttermilk and stir with a fork until just combined. The dough will be shaggy and slightly sticky. Do not overmix.
Turn the dough out onto a lightly floured surface. Gently knead 2-3 times until it comes together. Pat the dough into a 1-inch thick circle, about 7 inches in diameter. Using a sharp knife or bench scraper, cut the circle into 8 equal wedges.
Place the wedges on the prepared baking sheet, about 1 inch apart. In a small bowl, whisk the egg and milk together to create an egg wash. Brush the tops of the scones with the egg wash for a golden finish.
Bake for 12-15 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out clean.
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These classic buttermilk scones are wonderfully tender and flaky with a rich, buttery flavor. They have a slightly crisp golden top and a soft, light interior. Perfect for breakfast, brunch, or an afternoon tea treat, served warm with jam and cream.
This american recipe takes 30 minutes to prepare and yields 8 servings. At 258.19 calories per serving with 4.85g of protein, it's a beginner-friendly recipe perfect for breakfast or brunch or snack or dessert.
Let the scones cool on the baking sheet for a few minutes before transferring them to a wire rack. Serve warm with your favorite jam, clotted cream, or butter.
Use cold, solid coconut oil or vegan butter instead of dairy butter. Replace buttermilk with a mix of plant-based milk and lemon juice. Brush with plant milk before baking.
Substitute the all-purpose flour with a 1:1 gluten-free baking flour blend that contains xanthan gum.
Gently fold in 1/2 cup of chocolate chips, raisins, or dried cranberries into the dough before shaping.
Replace half of the all-purpose flour with whole wheat flour and reduce the sugar to 2 tablespoons for a heartier, less sweet scone.