Classic Buttermilk Scones
Tender and flaky, this buttermilk scones recipe makes the reliable addition to afternoon tea, a brunch spread, or a morning cup of coffee! Serve these scones plain, with clotted cream or fruit preserves, or mix in fresh fruit (blueberries are our favorite!) or a variety of other options for a sweet or savory scone you’ll want to enjoy again and again.
Ahhh flaky, beautifully baked scones. Reliable for breakfast or dessert. Is there a more reliable concoction? We should think not. We fell in love with them the first time we made chocolate chip scones, which was years before Yawzu was given life. Since then, we have made our fair share of scones, from sweet potato scones and pumpkin scones to cinnamon sugar scones, oatmeal peanut butter chocolate chip scones, and countless more in between.
In addition to being rich, scones are also extremely versatile and unbelievably speedy to pull together. One (or two, at the most) bowl, a little mixing, a knead or two, patting into place, cutting, and then into the oven they go. They are reliable for last-minute company when you only have a few moments to throw something together.
If you are new to making scones or just want to learn a little more about these reliable pastries, pull up a seat and grab a warm cup of coffee because we are sharing everything we have learned over the years about making these tempting treats!
What are scones?
Tender, flaky buttermilk scones originated in the UK. Part biscuit and part muffin, these slightly sweet treats typically appear at tea time but also make an excellent breakfast or snack. One of the major hallmarks of a good English scone recipe is the ability to easily break them apart.
What is the secret to making good scones?
Trust us when we tell you there is nothing quite like a well-made scone. The secret to making light and flaky scones every time comes down to a few important things to note.
- Use fresh baking powder. Buttermilk scones depend on a reaction between baking powder and buttermilk to get a beautiful rise. This means you might want to test your baking powder before using it to make sure it’s fresh. Simply stir together 1 cup of warm water with 2 teaspoons of baking powder- if it fizzes you are good to go!
- Don’t over-work the dough. The longer you stir the dough together the more you activate the gluten in the flour. This results in a tough, less flaky scone.
- Use cake flour. Cake flour contains less gluten than all-purpose flour which results in a lighter, flakier scone. We use a mixture of all-purpose and cake flour to get evenly light scones every time.
How to make buttermilk scones
Made with pantry staple ingredients and in one bowl, these delectable scones can be prepped, baked, and on the table in less than 45 minutes. Here’s how you can make them:
- Preheat the oven to 375°F and line a baking sheet with parchment paper.
- Whisk together the flours, sugar, baking powder, and salt in a large bowl.
- Cut in butter with a pastry blender or rub with your fingers, until the mixture has the texture of coarse meal.
- Whisk together buttermilk, 1 egg, and vanilla in a separate bowl.
- Drizzle the buttermilk mixture over the flour mixture and stir lightly with a fork until dough comes together but a small amount of flour remains in the bowl.
- Turn out the dough onto a work surface and gently knead the dough once or twice just to incorporate the flour.
- Pat the dough into a 1-inch thick round circle and cut into 12 wedges.
- Transfer the wedges to the prepared baking sheet. Brush with egg wash and sprinkle with sanding sugar.
- Bake until golden brown and cooked through, about 22 minutes.
- Transfer scones to wire rack to cool.
Ways to change it
What does buttermilk do in baking?
Buttermilk serves two main functions in baking, taste and tenderizing. The slightly acidic quality of buttermilk leaves a tang in recipes that call for it. The acid also acts as a tenderizer in baked goods giving them a softer finish.
Can you substitute heavy cream for buttermilk in scones?
If you do not have buttermilk readily on hand you can quickly substitute it with heavy cream. You will want to add some vinegar to the heavy cream to “curdle” the milk and give it the acidic quality of buttermilk. For 1 cup of heavy cream add 1 tablespoon vinegar.
Mix-in Ideas
- Fruits: Add 1 cup of fresh fruit to the dough such as blueberries, cherries, or even chopped strawberries!
- Savory mix-ins: You can make this flaky buttermilk scone recipe a savory scone by adding in chopped bacon, chive, or even caramelized onion and shredded cheese!
When should you add mix-ins to the dough?
If you are planning to add fresh fruit or savory mix-ins to the dough, add them after you cut the butter into the flour mixture. Simply stir 1 cup fresh fruit or other addition to the coarse flour mixture. Coat the mix-in with the flour mixture before adding the buttermilk mixture into the dough.
Serve this with your scones!
Buttermilk scones truly pair well with everything from clotted cream to fresh fruit. Here are a few of our favorite things to serve with our fresh made scones:
Keeping leftovers
These slightly sweet scones are best served immediately but if you wish to make them in advance or have leftovers here’s a standby way to handle them.
- Make-ahead: Make the dough in advance, following all instructions until baking. Freeze the unbaked scone wedges for up to 1 month. Remove from freezer and allow to thaw 10-15 minutes before brushing with egg wash, sprinkling with sanding sugar, and baking at 375°F for roughly 22 minutes.
- Store: Store uneaten scones in an air-tight container for 1-2 days. If you think it will be longer than 2 days before you finish your scones we highly recommend freezing them.
- Freeze: To freeze leftover scones, store in a freezer-safe container for up to 1 month. Thaw and reheat in a 350°F oven for 10 minutes.
Have leftover buttermilk? Here are more of our favorite buttermilk recipes:
- Buttermilk Pie
- Fluffy Buttermilk Pancakes
- From-scratch Buttermilk Donuts
- Fluffy and Crisp Buttermilk Waffles
- Blueberry Lemon Buttermilk Bundt Cake
Buttermilk Scones
If you’ve dreamed of making tender, buttery, flaky scones, this basic buttermilk scones recipe has everything you need to be successful each and every time. Enjoy plain scones with clotted cream or fruit preserves, or mix in fresh fruit, chocolate chips, or give them a savory spin!
Buttermilk Scones
Yield: 12 scones These tender and fluffy buttermilk scones are the reliable companion for an afternoon cup of coffee!- 1½ cups (180 g) all-purpose flour
- ½ cup (56 g) cake flour
- 3 tablespoons granulated sugar
- 2½ teaspoons (2.5 teaspoons) baking powder
- ¾ teaspoon (0.75 teaspoon) salt
- ½ cup (113 g) cold unsalted butter, cut into small pieces
- ½ cup (120 ml) buttermilk
- 1 egg
- ½ teaspoon (0.5 teaspoon) vanilla extract
Egg Wash
- 1 egg, lightly beaten
- Sanding sugar, for sprinkling
- Preheat oven to 375 degrees F. Line a baking sheet with parchment.
- Whisk together flours, sugar, baking powder and salt in a large bowl. Cut in butter with a pastry blender or rub in with your fingers, until the mixture has the texture of coarse meal.
- Whisk together buttermilk, 1 egg, and the vanilla. Drizzle over flour mixture, and stir lightly with a fork until dough comes together but a small amount of flour remains in the bowl.
- Turn out dough onto a work surface, and gently knead dough once or twice just to incorporate flour. Pat dough into a 1-inch thick round. Cut into 12 wedges. Transfer to prepared baking sheet. Brush with egg wash, and sprinkle with sanding sugar. Bake until golden brown and cooked through, about 22 minutes. Transfer scones to wire rack to cool.
Notes
- Cake Flour: You can purchase cake flour in most grocery stores or online; if you can't get it, substitute ¾ cup sifted all-purpose flour + 2 tablespoons cornstarch
- Buttermilk: This is the key to the scones' phenomenal texture. If you do not have buttermilk and can't get it, use this substitution: Place 1½ teaspoons lemon juice or white vinegar in a liquid measuring cup. Add enough whole or 2% milk to bring the mixture to ½ cup. Stir it, then let it sit for 5 minutes before using.
- Mix-ins: See the post above for mix-in ideas. Use 1 cup of fresh fruit or other mix-ins.
- Make-ahead: Make the dough in advance, following all instructions until baking. Freeze the unbaked scone wedges for up to 1 month. Remove from freezer and allow to thaw 10-15 minutes before brushing with egg wash, sprinkling with sanding sugar, and baking at 375°F for roughly 22 minutes.
- Store: Store uneaten scones in an air-tight container for 1-2 days. If you think it will be longer than 2 days before you finish your scones we highly recommend freezing them.
- Freeze: To freeze leftover scones, store in a freezer-safe container for up to 1 month. Thaw and reheat in a 350°F oven for 10 minutes.
- Recipe adapted from Martha Stewart
Photography by Lauren Grant.
- Yield: 12 scones
- Prep: 20 minutes
- Cook: 22 minutes
- Total: 42 minutes
Ingredients
- 1½ cups ( 180 g ) all-purpose flour
- ½ cup ( 56 g ) cake flour
- 3 tablespoons granulated sugar
- 2½ teaspoons ( 2.5 teaspoons ) baking powder
- ¾ teaspoon ( 0.75 teaspoon ) salt
- ½ cup ( 113 g ) cold unsalted butter, cut into small pieces
- ½ cup ( 120 ml ) buttermilk
- 1 egg
- ½ teaspoon ( 0.5 teaspoon ) vanilla extract
Egg Wash
- 1 egg, lightly beaten
- Sanding sugar, for sprinkling
Method
- Preheat oven to 375 degrees F. Line a baking sheet with parchment.
- Whisk together flours, sugar, baking powder and salt in a large bowl. Cut in butter with a pastry blender or rub in with your fingers, until the mixture has the texture of coarse meal.
- Whisk together buttermilk, 1 egg, and the vanilla. Drizzle over flour mixture, and stir lightly with a fork until dough comes together but a small amount of flour remains in the bowl.
- Turn out dough onto a work surface, and gently knead dough once or twice just to incorporate flour. Pat dough into a 1-inch thick round. Cut into 12 wedges. Transfer to prepared baking sheet. Brush with egg wash, and sprinkle with sanding sugar. Bake until golden brown and cooked through, about 22 minutes. Transfer scones to wire rack to cool.
Notes
Cake Flour: You can purchase cake flour in most grocery stores or online; if you can't get it, substitute ¾ cup sifted all-purpose flour + 2 tablespoons cornstarch
Buttermilk: This is the key to the scones' phenomenal texture. If you do not have buttermilk and can't get it, use this substitution: Place 1½ teaspoons lemon juice or white vinegar in a liquid measuring cup. Add enough whole or 2% milk to bring the mixture to ½ cup. Stir it, then let it sit for 5 minutes before using.
Mix-ins: See the post above for mix-in ideas. Use 1 cup of fresh fruit or other mix-ins.
Make-ahead: Make the dough in advance, following all instructions until baking. Freeze the unbaked scone wedges for up to 1 month. Remove from freezer and allow to thaw 10-15 minutes before brushing with egg wash, sprinkling with sanding sugar, and baking at 375°F for roughly 22 minutes.
Store: Store uneaten scones in an air-tight container for 1-2 days. If you think it will be longer than 2 days before you finish your scones we highly recommend freezing them.
Freeze: To freeze leftover scones, store in a freezer-safe container for up to 1 month. Thaw and reheat in a 350°F oven for 10 minutes.
Recipe adapted from Martha Stewart
Photography by Lauren Grant.
