Buttermilk Scones
Flaky, buttery, and irresistibly tender, these homemade Buttermilk Scones are a delightful treat perfect for breakfast, brunch, or afternoon tea. Made with rich buttermilk and cold, cubed butter, this classic scone recipe achieves the perfect balance of lightness and richness in every bite. A simple egg wash adds a golden, crisp exterior, while a sprinkle of coarse sugar provides a touch of sweet crunch. Ready in just 30 minutes, these scones are easy to make and can be served warm or at room temperature, paired beautifully with clotted cream, jam, or a pat of butter. Whether you're baking for a cozy weekend breakfast or an elegant gathering, these Buttermilk Scones are sure to impress.
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Recipe Information
Ingredients
- 2.5 cups all-purpose flour
- 3 tablespoons granulated sugar
- 1 tablespoon baking powder
- 0.5 teaspoons baking soda
- 0.5 teaspoons salt
- 0.5 cups unsalted butter (cold, cubed)
- 0.75 cups buttermilk (cold)
- 1 large egg (for egg wash)
- 2 tablespoons milk (for egg wash)
- 2 tablespoons optional: coarse sugar for topping
Instructions
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until well combined.
Add the cold, cubed butter to the dry ingredients. Use a pastry cutter or your fingers to cut the butter into the flour mixture until it resembles coarse crumbs with a few pea-sized pieces of butter remaining.
Gradually pour in the cold buttermilk, stirring with a fork, until the mixture just comes together and forms a shaggy dough. Be careful not to overwork the dough.
Turn the dough out onto a lightly floured surface. Gently bring it together and pat it into a 1-inch thick circle (about 8 inches in diameter).
Use a sharp knife or a bench scraper to cut the dough into 8 equal wedges. Transfer the wedges to the prepared baking sheet, spacing them about 1–2 inches apart.
In a small bowl, whisk together the egg and milk to make the egg wash. Brush the tops of the scones with the egg wash and sprinkle with coarse sugar if desired.
Bake the scones in the preheated oven for 12–15 minutes, or until they are golden brown on top and baked through.
Remove the scones from the oven and let them cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Serve warm or at room temperature with your favorite jams, clotted cream, or butter.
Nutrition Facts
Calories |
2359 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 106.4 g | 136% | |
| Saturated Fat | 64.4 g | 322% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 456 mg | 152% | |
| Sodium | 3457 mg | 150% | |
| Total Carbohydrate | 309.9 g | 113% | |
| Dietary Fiber | 8.2 g | 29% | |
| Total Sugars | 75.0 g | ||
| Protein | 45.3 g | 91% | |
| Vitamin D | 3.9 mcg | 20% | |
| Calcium | 343 mg | 26% | |
| Iron | 15.1 mg | 84% | |
| Potassium | 737 mg | 16% | |
*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.
