Buttermilk Scones Recipe
Buttermilk scones are light, flaky, tender and an easy to make base recipe you can easily customize for any occasion. The buttermilk adds just the right touch of richness and tang, creating a perfectly tender crumb every time.
Equipment
- 1 whisk
- 1 pastry cutter, optional
- 1 large cookie sheet
- 1 sheet parchment paper
Ingredients
- 2½ cups (300 g) all purpose flour
- ½ cup (100 g) granulated sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
- 10 tablespoons (141 g) cold unsalted butter, cubed
- 1 large egg
- ½ cup (120 ml) cold buttermilk plus more for brushing on scones
- 2 teaspoons (10 ml) vanilla extract
- 1 tablespoon sugar for topping, optional
Instructions
- In a large mixing bowl, whisk the flour, sugar, baking powder and salt together until well combined. Grate or toss very small cubes of cold butter into the flour. When all the butter has been added in, use a pastry cutter or your fingers to work the butter into the flour mixture until the butter is fully incorporated and the mixture resembles coarse sand with some larger pieces. This is similar to making a pie crust.2½ cups (300 g) all purpose flour, ½ cup (100 g) granulated sugar, 1 tablespoon baking powder, ½ teaspoon salt, 10 tablespoons (141 g) cold unsalted butter, cubed
- In a separate bowl, lightly whisk an egg to smooth. Then whisk in the buttermilk and vanilla extract until well combined. Form a little well in the center of the flour and butter mixture.1 large egg, ½ cup (120 ml) cold buttermilk, 2 teaspoons (10 ml) vanilla extract
- Pour ½ of the wet ingredients into the dry and gently incorporate. Repeat with the remaining wet ingredients into the dough. Mix until the dough just comes together. There should be a few stray pieces of the dough. Try to mix everything in as gently as possible.
- Transfer the dough onto a lightly floured surface and gently shape the dough into a ball. Gently knead the scone dough by pressing down on the dough from middle to edges to form a disk. Fold in half. Repeat gently pressing the dough back into a round disk. Shape into a 7 - 8 inch disk that’s about 1 inch thick. Place the disk onto a parchment lined baking sheet or plate to chill in the freezer for 20 - 30 minutes. While the scones chill in the freezer, preheat the oven to 425 F (218 C).
- Remove the scones from the freezer and cut into 6 - 8 wedges using a dough scraper or long sharp knife. Space the scones about 2 - inches apart on a lined baking sheet. Brush the tops with buttermilk and sprinkle with sugar if you like. Bake in the oven at 425 F (218 C) for 14 - 16 minutes. The scones should be lightly golden brown and will be very fragrant.1 tablespoon sugar for topping, optional
- Allow scones to cool for 5 minutes on the baking sheet before transferring them to a cooling rack or serve warm. These scones would be especially delicious served with maple butter or whipped honey butter and warm fruit compote.
Notes
Store: Store baked scones in an airtight container at room temperature for 3 - 4 days. Serve: These scones would be especially delicious served with maple butter or whipped honey butter and warm fruit compote.
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