Buttermilk Scones
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
8 steps.
- 1
Preheat your oven to 400°F (200°C)
- a.Line a baking sheet with parchment paper.
- 2
Step 2
- a.In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt.
- 3
Add the cold, cubed butter to the flour mixture
- a.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.
- 4
Pour in the cold buttermilk and stir with a fork until just combined
- a.The dough will be shaggy and slightly sticky. Do not overmix.
- 5
Turn the dough out onto a lightly floured surface
- a.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.
- 6
Place the wedges on the prepared baking sheet, about 1 inch apart
- a.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.
- 7
Step 7
- a.Bake for 12-15 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out clean.
- 8
Step 8
- a.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.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1For the flakiest scones, use very cold butter and buttermilk. You can even freeze the butter for 15 minutes before using.
- 2Do not overwork the dough. Mix until just combined to keep the scones tender and light.
- 3If you don't have buttermilk, you can make a substitute by adding 1/2 tablespoon of lemon juice or white vinegar to 1/2 cup of regular milk and letting it sit for 5 minutes.
- 4For a slightly sweeter scone, you can sprinkle coarse sugar on top after applying the egg wash.
- 5Scones are best enjoyed the day they are made. Store leftovers in an airtight container at room temperature for up to 2 days.
Adapt it for your goals.
Vegan
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.
gluten freeGluten free
Substitute the all-purpose flour with a 1:1 gluten-free baking flour blend that contains xanthan gum.
kid friendlyKid friendly
Gently fold in 1/2 cup of chocolate chips, raisins, or dried cranberries into the dough before shaping.
healthyHealthy
Replace half of the all-purpose flour with whole wheat flour and reduce the sugar to 2 tablespoons for a heartier, less sweet scone.