Description

These Buttermilk Scones are tender, flaky, and lightly sweetened pastries perfect for breakfast or afternoon tea. Made with simple ingredients like flour, sugar, and buttermilk, they come together quickly and bake into golden, buttery treats. The buttermilk adds a subtle tang and helps create a moist crumb, while the scones’ crumbly texture is ideal for enjoying with clotted cream, jam, or butter.

Ingredients

Dry Ingredients

2 cups (250g) all-purpose flour
1/4 cup (50g) granulated sugar
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt

Wet Ingredients

1/2 cup (115g) cold unsalted butter, cut into small cubes
3/4 cup (180ml) buttermilk
1 large egg
1 teaspoon vanilla extract (optional)

Topping

1 tablespoon heavy cream or buttermilk for brushing
Coarse sugar for sprinkling (optional)

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Instructions

Preheat the oven: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper to prevent sticking.
Mix dry ingredients: In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until well combined.
Cut in the butter: Add the cold cubed butter to the dry ingredients. Using a pastry blender, forks, or your fingers, cut the butter into the flour mixture until it resembles coarse crumbs with some pea-sized pieces.
Combine wet ingredients: In a separate bowl, whisk together the buttermilk, egg, and vanilla extract if using.
Make the dough: Pour the wet ingredients into the flour and butter mixture. Gently stir with a fork until the dough begins to come together. Avoid overmixing to keep the scones tender.
Shape the scones: Turn the dough out onto a lightly floured surface. Pat it gently into a 7-inch circle about 1 inch thick. Using a sharp knife or a bench scraper, cut the circle into 8 equal wedges.
Prepare for baking: Transfer the wedges onto the prepared baking sheet, spacing them about 2 inches apart. Brush the tops with cream or buttermilk and sprinkle with coarse sugar if desired for a sparkly finish.
Bake: Bake in the preheated oven for 15-18 minutes or until the scones are golden brown and a toothpick inserted in the center comes out clean.
Cool and serve: Remove from the oven and allow the scones to cool slightly on a wire rack. Serve warm or at room temperature with clotted cream, butter, or jam.

Notes

Use cold butter to achieve flaky, tender scones.
Do not overmix the dough to avoid tough scones.
If you don’t have buttermilk, you can substitute by adding 1 tablespoon of lemon juice or vinegar to 3/4 cup of milk and letting it sit for 5 minutes.
For added flavor, mix in 1/2 cup dried fruit such as raisins, currants, or cranberries before shaping the dough.
Scones are best eaten the day they are baked but can be stored in an airtight container for up to two days.