Classic Buttermilk Scones (with Variations)
These Classic Buttermilk Scones are delightfully tender and fluffy, incredibly easy to make, and the recipe includes creative variations—sweet and savory—to suit any craving or occasion.
Servings: 8 scones
Calories: 229kcal
Ingredients
Scones
- 2 cups all-purpose flour
- 3 tablespoons granulated sugar
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon fine grain kosher salt
- 6 tablespoon unsalted butter cold and cut into cubes
- 1 large egg
- ½ cup buttermilk plus extra for brushing on top
- 1 teaspoon vanilla optional
- Coarse sugar optional to sprinkle on top
Glaze (optional)
- 1 cup powdered sugar
- 2 tablespoons milk or 1 tablespoon citrus juice and 1 tablespoon milk
- Tiny pinch of salt
Instructions
- Mix dry ingredients in a large bowl. Add in your cold, cubed butter. Work it into the flour with your fingers using a finger snapping motion. The mixture should resemble coarse crumbs with butter pieces no larger than the size of peas.
- Stir in nuts, chips, herbs, fruit, or other add-ins into dry ingredients now, before adding your buttermilk.
- Whisk together the buttermilk, egg, and vanilla extract, if using. Pour into the flour and butter mixture and begin mixing. Save about a tablespoon of the liquid to brush the tops of your scones.
- Mix together until you have a cohesive shaggy dough with just a little bit of dry ingredients left on the bottom. If you have a lot of dry left, add another tablespoon of buttermilk and keep mixing.
- Dump the dough onto a lightly floured surface and use your hands and/or a bench scraper to bring the dough together into a large square.
- Use your hands, or the bench scraper, to fold the dough over onto itself two or three times. Gently using your hands to flatten it out between folds.
- Shape into a disk about 6 to 8 inches across and use a knife to cut into eight wedges.
- Place the wedges on a parchment paper lined large sheet pan and place into the freezer or refrigerator to chill while you preheat your oven to 400°F.
- Brush your chilled scone wedges with the leftover buttermilk and egg mixture from the bottom of the measuring cup, or with an egg wash consisting of an egg whisk with 1 tablespoon of water.
- If desired, sprinkle the tops of your scones with a little bit of sparkling sugar. Bake at 400° for 18 to 22 minutes, or until golden brown.
- Allow the scones to cool for 15 minutes before glazing or eating.
Notes
Eggless scones: If you have a hard time finding eggs, or you just don't want to use them in this recipe, feel free to leave them out and increase your buttermilk ¾ cup.
Make ahead and freeze: Place the cut scones on a tray and freeze for 1 hour. Then transfer them to a freezer-safe bag and store for 2 to 3 months. Bake from frozen, adding a couple more minutes to the bake time.
Storage: Store leftover scones in an airtight container at room temperature for up to 2 days, or freeze them for longer storage.
Reheating: Reheat unglazed scones in a 350°F oven for about 5 to 10 minutes for a freshly baked texture. If your scones are glazed, just give them a zap in the microwave for about 10 to 15 seconds. The glaze will melt, but they will be warm.
Nutrition
Calories: 229kcal | Carbohydrates: 30g | Protein: 5g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 48mg | Sodium: 401mg | Potassium: 72mg | Fiber: 1g | Sugar: 6g | Vitamin A: 327IU | Calcium: 121mg | Iron: 2mg
