Buttermilk Drop Scones
Delightfully light and incredibly easy to make, these Buttermilk Drop Scones are the perfect quick-bake treat! With no rolling or cutting required, these tender, golden scones come together in just 10 minutes of prep time, thanks to the simplicity of scooping the dough directly onto the baking sheet. Made with chilled buttermilk for a tangy richness and studded with optional add-ins like chocolate chips or raisins, each bite is a fluffy, slightly sweet delight. Whether served warm with butter and jam or enjoyed plain with tea, these versatile scones are sure to become a go-to favorite for breakfast, brunch, or an afternoon pick-me-up. Plus, they bake to perfection in only 12 minutes, making them ideal for busy mornings or last-minute baking cravings!
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Recipe Information
Ingredients
- 250 grams All-purpose flour
- 50 grams Granulated sugar
- 2 teaspoons Baking powder
- 0.5 teaspoons Baking soda
- 0.25 teaspoons Salt
- 85 grams Unsalted butter, cold and cubed
- 180 milliliters Buttermilk, chilled
- 1 teaspoon Vanilla extract
- 75 grams Optional: Raisins or chocolate chips
Instructions
Preheat your oven to 200°C (400°F) and line a baking sheet with parchment paper or a silicone baking mat.
In a large mixing bowl, combine the all-purpose flour, sugar, baking powder, baking soda, and salt.
Add the cold, cubed butter to the dry ingredients. Using your fingers or a pastry cutter, rub the butter into the flour mixture until it forms coarse crumbs.
If using raisins or chocolate chips, gently fold them into the mixture at this stage.
In a small bowl or measuring cup, whisk together the chilled buttermilk and vanilla extract.
Pour the wet mixture into the dry ingredients and gently stir with a spatula or wooden spoon until just combined. Do not overmix; the dough should be slightly sticky.
Using two spoons or a large cookie scoop, drop mounds of dough (around 2 to 3 tablespoons per scone) onto the prepared baking sheet, spacing them about 5 cm (2 inches) apart.
Bake in the preheated oven for 12–15 minutes, or until the scones are lightly golden on top and a toothpick inserted into the center comes out clean.
Remove from the oven and let the scones cool slightly on the baking sheet before transferring them to a wire rack.
Serve warm or at room temperature with butter, jam, or clotted cream! Store any leftovers in an airtight container for up to 2 days.
Nutrition Facts
Calories |
2032 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 73.5 g | 94% | |
| Saturated Fat | 45.1 g | 226% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 192 mg | 64% | |
| Sodium | 2338 mg | 102% | |
| Total Carbohydrate | 314.1 g | 114% | |
| Dietary Fiber | 9.6 g | 34% | |
| Total Sugars | 104.7 g | ||
| Protein | 35.0 g | 70% | |
| Vitamin D | 3.5 mcg | 17% | |
| Calcium | 306 mg | 24% | |
| Iron | 13.2 mg | 73% | |
| Potassium | 1138 mg | 24% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
