Buttermilk Scones Biscuits
Soft, fluffy, and irresistibly buttery, these Buttermilk Scones Biscuits are a delightful twist on classic scones, perfect for breakfast or afternoon tea. Made with cold, cubed butter and tangy buttermilk, these scones boast a tender, flaky texture that melts in your mouth. A hint of vanilla adds a touch of sweetness, while brushing the tops with heavy cream and a sprinkle of coarse sugar creates a golden, lightly crisp exterior. Ready in just 30 minutes, this quick and easy recipe is perfect for both novice and experienced bakers. Serve warm with butter, jam, or clotted cream for a comforting treat the whole family will love. Perfect as a search for "easy scone recipe," "buttermilk biscuits," or "flaky scones," this recipe is sure to become a household favorite!
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 2 tablespoons Granulated sugar
- 1 tablespoon Baking powder
- 0.5 teaspoons Baking soda
- 0.5 teaspoons Salt
- 0.5 cups Unsalted butter, cold and cubed
- 0.75 cups Buttermilk, cold
- 1 teaspoon Vanilla extract
- 2 tablespoons Heavy cream (for brushing tops)
- 1 tablespoon Coarse sugar (for sprinkling, optional)
Instructions
Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt until well combined.
Add the cold, cubed butter to the flour mixture. Using a pastry cutter or your fingertips, cut the butter into the dry ingredients until the mixture resembles coarse crumbs with pea-sized butter pieces.
In a small bowl, whisk together the cold buttermilk and vanilla extract.
Pour the buttermilk mixture into the dry ingredients. Use a fork to gently mix just until the dough comes together. Do not overmix, as this will affect the scones’ tenderness.
Turn the dough out onto a floured surface. Knead gently 2-3 times to bring it together into a cohesive mass (do not overwork the dough).
Pat the dough into a round disk about 1 inch thick. Using a 2.5-inch biscuit cutter, cut out scones. Place them on the prepared baking sheet, spacing them about 1 inch apart.
Re-roll the scraps of dough as needed to cut out additional scones, being careful not to overknead the dough.
Brush the tops of the scones lightly with heavy cream and sprinkle with coarse sugar if desired.
Bake in the preheated oven for 13-15 minutes, or until the scones are golden brown on top.
Remove the scones from the oven and transfer them to a wire rack to cool slightly.
Serve warm with your favorite toppings, such as butter, jam, or clotted cream. Enjoy!
Nutrition Facts
Calories |
264 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 13.9 g | 18% | |
| Saturated Fat | 8.6 g | 43% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 37 mg | 12% | |
| Sodium | 429 mg | 19% | |
| Total Carbohydrate | 30.0 g | 11% | |
| Dietary Fiber | 0.9 g | 3% | |
| Total Sugars | 6.1 g | ||
| Protein | 4.2 g | 8% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 36 mg | 3% | |
| Iron | 1.2 mg | 7% | |
| Potassium | 66 mg | 1% | |
*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.
