Classic Buttermilk Scones

Classic Buttermilk Scones

Fluffy, tender, and slightly sweet, these classic buttermilk scones are perfect for breakfast, brunch, or tea time. They have a delicate crumb and a subtle tang from the buttermilk, making them ideal with jam, butter, or clotted cream.

Ingredients

Dry Ingredients:

• 2 cups (250 g) all-purpose flour

• 1/4 cup (50 g) granulated sugar

• 1 tbsp baking powder

• 1/2 tsp baking soda

• 1/2 tsp salt

Wet Ingredients:

• 6 tbsp (85 g) unsalted butter, cold and cubed

• 3/4 cup (180 ml) buttermilk

• 1 tsp vanilla extract

• 1 large egg (optional, for egg wash)

Optional Add-ins:

• 1/2 cup raisins, currants, or dried cranberries

• Zest of 1 lemon or orange

Instructions

1. Preheat Oven:
   Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.

2. Mix Dry Ingredients:
   In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.

3. Cut in Butter:
   Using a pastry cutter or fingers, cut cold butter into dry ingredients until the mixture resembles coarse crumbs.

4. Add Wet Ingredients:
   Stir in buttermilk and vanilla until just combined. Do not overmix. Fold in optional add-ins if using.

5. Shape Scones:
   Turn dough onto a lightly floured surface. Pat into a 1-inch thick circle. Cut into 8 wedges (or use a biscuit cutter for rounds).

6. Optional Egg Wash:
   Beat the egg with 1 tbsp water and brush lightly over scones for a golden finish.

7. Bake:
   Place scones on prepared baking sheet and bake for 12–15 minutes, until golden brown and a toothpick comes out clean.

8. Serve:
   Cool slightly on a wire rack. Serve warm with butter, jam, or clotted cream.

Equipment

• Large mixing bowl

• Whisk

• Pastry cutter or fingers

• Measuring cups and spoons

• Baking sheet

• Parchment paper

• Knife or biscuit cutter

• Wire cooling rack

Timing

• Prep Time: 15 minutes

• Cook Time: 12–15 minutes

• Total Time: 27–30 minutes

Serving Size
Serves 8

Classic Buttermilk Scones

Fluffy, tender, and slightly sweet, these classic buttermilk scones are perfect for breakfast, brunch, or tea time. They have a delicate crumb and a subtle tang from the buttermilk, making them ideal with jam, butter, or clotted cream.

Print Recipe

Prep Time:15 minutes mins

Cook Time:15 minutes mins

Total Time:30 minutes mins

Equipment

• Large mixing bowl
• Whisk
• Pastry cutter or fingers
• Measuring cups and spoons
• Baking sheet
• Parchment paper
• Knife or biscuit cutter
• Wire cooling rack

Ingredients

• Dry Ingredients:
• 2 cups 250 g all-purpose flour
• 1/4 cup 50 g granulated sugar
• 1 tbsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• Wet Ingredients:
• 6 tbsp 85 g unsalted butter, cold and cubed
• 3/4 cup 180 ml buttermilk
• 1 tsp vanilla extract
• 1 large egg optional, for egg wash
• Optional Add-ins:
• 1/2 cup raisins currants, or dried cranberries
• Zest of 1 lemon or orange

Instructions

• Preheat Oven:
• Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
• Mix Dry Ingredients:
• In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
• Cut in Butter:
• Using a pastry cutter or fingers, cut cold butter into dry ingredients until the mixture resembles coarse crumbs.
• Add Wet Ingredients:
• Stir in buttermilk and vanilla until just combined. Do not overmix. Fold in optional add-ins if using.
• Shape Scones:
• Turn dough onto a lightly floured surface. Pat into a 1-inch thick circle. Cut into 8 wedges (or use a biscuit cutter for rounds).
• Optional Egg Wash:
• Beat the egg with 1 tbsp water and brush lightly over scones for a golden finish.
• Bake:
• Place scones on prepared baking sheet and bake for 12–15 minutes, until golden brown and a toothpick comes out clean.
• Serve:
• Cool slightly on a wire rack. Serve warm with butter, jam, or clotted cream.

Servings: 8 servings

Frequently Asked Questions (FAQs)

Can I make scones ahead of time?
Yes. You can prepare the dough, shape the scones, and refrigerate for up to 24 hours before baking.

Can I freeze scones?
Yes. Freeze unbaked scones in a single layer on a tray, then transfer to a freezer bag. Bake directly from frozen, adding a few extra minutes to the baking time.

Can I use milk instead of buttermilk?
Buttermilk gives scones a tender texture and slight tang. If using milk, add 1 tsp lemon juice or vinegar per 3/4 cup milk and let sit 5 minutes to mimic buttermilk.

Can I make scones without butter?
Butter is essential for flavor and flakiness, but you can substitute cold margarine or coconut oil, though texture and taste may vary.

How do I make scones more tender?
Do not overmix the dough. Cold butter and gentle handling keep scones light and flaky.

Can I add flavors or mix-ins?
Yes. Common additions include raisins, currants, dried cranberries, chocolate chips, or citrus zest.

Should I brush scones with egg wash?
Egg wash is optional. It gives a golden, glossy finish, but scones bake well without it.

How thick should I shape the dough?
Pat the dough to about 1-inch thickness for even baking. Thicker scones will need slightly more baking time.

Can I make scones gluten-free?
Yes. Use a 1:1 gluten-free flour blend and follow the same method. Texture may be slightly different.

Do scones need to cool before serving?
Scones are best served warm but can cool slightly on a wire rack. They can also be reheated briefly in the oven or microwave.

How To Store Classic Buttermilk Scones

Room Temperature:

• Store in an airtight container for up to 2 days. Keep away from moisture to prevent sogginess.

Refrigerator:

• Refrigerate in an airtight container for up to 4 days. Reheat before serving to restore freshness.

Freezer:

• Freeze unbaked scones individually on a tray, then transfer to a freezer bag for up to 2 months. Bake from frozen, adding 2–3 minutes to the baking time.

• Baked scones can also be frozen. Wrap tightly in plastic wrap and place in a freezer bag for up to 2 months. Reheat in the oven before serving.