Creamy Buttermilk Scones
Elevate your breakfast or afternoon tea with these tender, flaky Creamy Buttermilk Scones, a classic treat with a luscious twist. Made with cold, buttery richness and the tangy depth of buttermilk, these scones strike the perfect balance between soft and crumbly. Enhanced with a touch of vanilla and topped with a golden egg wash and optional coarse sugar for a hint of sparkle and crunch, these scones bake to perfection in just 15 minutes. Whether enjoyed warm with a dollop of clotted cream and jam or served alongside your favorite tea, this quick and easy recipe is a must-have for scone enthusiasts. Perfectly simple to make and irresistibly delicious!
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 3 tablespoons granulated sugar
- 1 tablespoon baking powder
- 0.25 teaspoons baking soda
- 0.5 teaspoons salt
- 0.5 cups unsalted butter (cold, diced)
- 0.75 cups buttermilk (cold)
- 1 teaspoon vanilla extract
- 1 unit egg (lightly beaten, for egg wash)
- 2 tablespoons coarse sugar (optional, 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, granulated sugar, baking powder, baking soda, and salt.
Add the cold, diced butter to the dry ingredients. Using a pastry cutter or your fingertips, work the butter into the flour until the mixture resembles coarse crumbs.
In a small bowl, whisk together the cold buttermilk and vanilla extract.
Create a well in the center of the dry ingredients and pour in the buttermilk mixture. Mix gently using a wooden spoon or spatula just until the dough comes together. Avoid overmixing.
Turn the dough out onto a lightly floured surface. Gently pat it into a 1-inch-thick circle.
Using a sharp knife or a bench scraper, cut the dough into 8 wedges. Place the wedges onto the prepared baking sheet, spacing them about 2 inches apart.
Brush the tops of the scones with the beaten egg and sprinkle with coarse sugar, if desired.
Bake in the preheated oven for 12-15 minutes, or until the scones are golden brown and cooked through.
Remove the scones from the oven and allow them to cool on the baking sheet for 5 minutes before transferring to a wire rack. Serve warm or at room temperature.
Nutrition Facts
Calories |
2149 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 106.2 g | 136% | |
| Saturated Fat | 64.5 g | 322% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 454 mg | 152% | |
| Sodium | 3117 mg | 136% | |
| Total Carbohydrate | 262.2 g | 95% | |
| Dietary Fiber | 6.5 g | 23% | |
| Total Sugars | 73.2 g | ||
| Protein | 37.6 g | 75% | |
| Vitamin D | 5.3 mcg | 26% | |
| Calcium | 297 mg | 23% | |
| Iron | 12.2 mg | 68% | |
| Potassium | 629 mg | 13% | |
*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.
