There’s something wonderfully comforting about a freshly baked scone. Whether you’re enjoying one with your morning coffee or serving them at afternoon tea, these classic buttermilk scones are tender, flaky, and incredibly satisfying. The beauty of this recipe is its simplicity and the endless possibilities for customization.
Why You’ll Love This Recipe
These scones strike the perfect balance between crumbly and tender. The buttermilk adds a subtle tang while keeping them moist, and the cold butter creates those coveted flaky layers. They come together in less than 30 minutes from start to finish, making them perfect for weekend brunches or unexpected guests.
Ingredients
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup cold unsalted butter, cut into small cubes
- 2/3 cup cold buttermilk
- 1 large egg
- 1 teaspoon vanilla extract
For the topping:
- 1 tablespoon heavy cream or milk
- 1 tablespoon coarse sugar (optional)
Instructions
Preheat and Prepare
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or a silicone baking mat.
Mix the Dry Ingredients
In a large bowl, whisk together the flour, sugar, baking powder, and salt until well combined.
Cut in the Butter
Add the cold butter cubes to the flour mixture. Using a pastry cutter, two forks, or your fingertips, work the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining. This is key for flaky scones, so don’t overwork it.
Combine Wet Ingredients
In a separate small bowl, whisk together the buttermilk, egg, and vanilla extract.
Bring the Dough Together
Pour the wet ingredients into the flour mixture. Stir gently with a wooden spoon or spatula until the dough just comes together. It should be slightly shaggy and may seem a bit dry, but resist the urge to overmix. A few dry spots are fine.
Shape the Scones
Turn the dough out onto a lightly floured surface. Gently pat it into a circle about 3/4 to 1 inch thick. Using a sharp knife or bench scraper, cut the circle into 8 wedges (like a pizza). Alternatively, you can use a round biscuit cutter for circular scones.
Prepare for Baking
Place the scones on your prepared baking sheet, spacing them about 2 inches apart. Brush the tops with heavy cream or milk and sprinkle with coarse sugar if desired.
Bake
Bake for 15-18 minutes, until the scones are golden brown on top and around the edges. They should feel firm to the touch.
Cool and Serve
Transfer the scones to a wire rack and let them cool for at least 5 minutes. Serve warm or at room temperature with butter, jam, clotted cream, or however you prefer.
Tips for Perfect Scones
Keep everything cold. Cold butter and cold buttermilk are essential for achieving those flaky layers. You can even chill your bowl and flour beforehand on particularly warm days.
Don’t overmix. Once you add the wet ingredients, mix just until combined. Overworking the dough will result in tough, dense scones.
Work quickly. The less you handle the dough, the better. Warm hands can melt the butter, so work efficiently.
For extra flakiness, you can fold the dough over itself a couple of times before shaping (like making biscuits), but this is optional.
Variations to Try
Blueberry Scones: Gently fold in 1 cup of fresh or frozen blueberries after mixing the dough.
Cranberry Orange: Add 1/2 cup dried cranberries and the zest of one orange to the dry ingredients.
Chocolate Chip: Fold in 3/4 cup chocolate chips for a sweeter treat.
Lemon Poppy Seed: Add 2 tablespoons poppy seeds and the zest of two lemons to the dry ingredients.
Cheddar Herb: Reduce sugar to 1 tablespoon and add 1/2 cup shredded sharp cheddar and 2 tablespoons chopped fresh herbs (like chives or rosemary).
Storage
Store scones in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. You can also freeze unbaked scones on a baking sheet, then transfer them to a freezer bag once frozen. Bake from frozen, adding 2-3 extra minutes to the baking time.
Final Thoughts
These classic scones are a testament to the fact that the simplest recipes are often the best. With just a few pantry staples and minimal effort, you can create something truly special. Whether you enjoy them plain, dressed up with fruit, or served alongside soup for a savory meal, these scones are sure to become a regular in your baking rotation.
What’s your favorite way to enjoy scones? Let me know in the comments below!
Prep Time: 10 minutes
Cook Time: 15-18 minutes
Total Time: 28 minutes
Yield: 8 scones
