Buttermilk Scones
Golden, craggy scones with a crisp exterior and tender, flaky crumb. Cold butter cut into flour, folded with tangy buttermilk, and baked till tall and golden. Perfect warm with jam and clotted cream for an elegant breakfast or afternoon tea.
For 8 servings
- prep
Preheat the oven and prepare the pan.
Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
- mix
Mix the dry ingredients.
1.In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.2.Make sure the leavening agents are evenly distributed throughout the flour. - mix
Cut in the cold butter.
1.Add the cold butter cubes to the flour mixture.2.Using a pastry cutter or two forks, cut the butter into the flour until the mixture resembles coarse crumbs with some pea-sized butter pieces visible.3.Work quickly so the butter stays cold — this is what creates flaky layers.TIPCold butter equals flaky scones. If the butter starts softening, pop the bowl in the fridge for 10 minutes before continuing. - mix
Add the buttermilk and bring the dough together.
1.Pour the cold buttermilk into the flour-butter mixture.2.Stir gently with a wooden spoon or spatula just until the dough starts to come together. It will look shaggy and a bit messy.3.Do not overmix — overworking develops gluten and makes tough scones.TIPThe dough should be soft and slightly sticky. If it seems too dry to hold together, add an extra tablespoon of buttermilk. - knead
Gently knead and fold the dough.
1.Turn the dough out onto a lightly floured surface.2.With floured hands, gently pat it into a rough rectangle about 1 inch thick.3.Fold the dough in half, give it a quarter turn, and pat it out again. Repeat this folding process 3 to 4 times.4.This creates flaky layers without overworking the dough.TIPHandle the dough as little as possible. Those folds create the signature tall, layered rise. - prep
Cut out the scones.
1.Pat the dough to a 1-inch thickness.2.Dip a 2.5-inch round biscuit cutter in flour and press straight down without twisting.3.Twisting the cutter seals the edges and prevents a tall rise.4.Gather the scraps, gently pat together, and cut remaining scones.TIPA sharp, straight-down cut is crucial. Twisting the cutter pinches the edges and stunts the rise. - prep
Place on baking sheet and brush with egg wash.
1.Arrange the scones on the prepared baking sheet, placing them close together with sides touching.2.Brush the tops lightly with the beaten egg wash, making sure it doesn't drip down the sides.3.Placing them close together helps them rise straight up rather than spreading outwards.TIPAvoid letting egg wash drip down the sides — it can seal the edges and inhibit the rise. - bake · ~18 min
Bake until golden brown.
Bake in the preheated oven for 15 to 18 minutes, until the scones are tall and deeply golden on top. Transfer to a wire rack to cool for at least 5 minutes before serving.
TIPScones are done when the tops and bottoms are evenly golden. Underbaked scones will be doughy in the center. - serve
Serve warm.
Serve the scones warm, split open with butter, jam, clotted cream, or a drizzle of honey.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Keep butter and buttermilk very cold until the moment they go into the dough — this is non-negotiable for flaky layers.
- 2Work quickly when cutting butter into flour; if butter softens, chill the bowl for 10 minutes before adding liquid.
- 3Do not twist the biscuit cutter — a straight down press gives the scones their tallest, most even rise.
- 4Place scones with sides touching on the baking sheet so they push each other up rather than spreading wide.
- 5Brush egg wash only on the very tops; drips down the sides can seal the edges and restrict rising.
- 6Bake until the bottoms are as golden as the tops — underbaking leads to a dense, doughy center.
Adapt it for your goals.
Savory Cheddar & Chive
Reduce sugar to 1 tbsp and fold in 3/4 cup sharp cheddar cheese and 2 tbsp chopped fresh chives after cutting in the butter. Perfect for breakfast sandwiches or alongside soup.
Dried Fruit & SpiceDried Fruit & Spice
Add 1/2 cup currants or chopped dried apricots and 1/2 tsp cinnamon to the dry ingredients. Soak the fruit in warm water for 10 minutes and drain before adding for plumper bites.
Citrus GlazedCitrus Glazed
Skip the egg wash and, after baking, drizzle with a glaze made from 1 cup powdered sugar, 2 tbsp fresh lemon or orange juice, and 1 tsp zest. Adds a bright, sweet-tart finish.
VeganVegan
Replace butter with cold vegan butter or solid coconut oil, and use full-fat plain plant-based yogurt thinned with a splash of apple cider vinegar (1 tbsp vinegar per cup yogurt) in place of buttermilk.
Why this is on our healthy list.
Good Source of Calcium
Buttermilk provides calcium for bone health, and the butter adds a small amount of vitamin A.
Lower in Sugar than Cake
With only 2 tbsp of sugar in the whole batch, these scones are significantly less sweet than most baked goods — just enough for balanced flavor.
Buttermilk Aids Digestion
The lactic acid in cultured buttermilk may support gentle digestion, and its acidity helps make the scones lighter with less fat.
Frequently asked questions
You can make a quick substitute by adding 1 tbsp of lemon juice or white vinegar to 1 cup of milk and letting it sit 5 minutes, but real cultured buttermilk gives better tang and rise.
