Buttermilk Scones

Soft, fluffy, and slightly tangy, Buttermilk Scones are a timeless treat perfect for breakfast, brunch, or an afternoon snack. These golden-brown pastries are wonderfully simple to make and pair beautifully with jam, clotted cream, or even a drizzle of honey. Whether you’re a seasoned baker or a beginner, this recipe guarantees delicious results every time.

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Why You’ll Love This Recipe
Quick to Prepare – From mixing to baking, you’ll be done in under 30 minutes.
Perfect Texture – Crisp outside and pillowy soft inside.
Versatile – Enjoy them sweet or savory with your favorite toppings.
Great for All Occasions – Perfect for breakfast spreads, tea time, or gifting.
Beginner-Friendly – No special equipment or baking experience needed.

Ingredients You’ll Need

For the Scones:

• 2 cups all-purpose flour (plus extra for dusting)
• ¼ cup granulated sugar
• 1 tbsp baking powder
• ½ tsp baking soda
• ¼ tsp salt
• 6 tbsp cold unsalted butter, cut into cubes
• ¾ cup buttermilk (cold)
• 1 tsp vanilla extract
• 1 large egg (for egg wash)

Optional Add-ins (choose your favorite):

• ½ cup dried cranberries or raisins
• ½ cup mini chocolate chips
• 1 tsp lemon zest or orange zest

For Serving:

• Clotted cream or whipped cream
• Fruit preserves or jam
• Honey or maple syrup

Tools You’ll Need

• Large mixing bowl
• Pastry cutter or two forks
• Measuring cups and spoons
• Baking sheet lined with parchment paper
• Pastry brush
• Cooling rack

Step-by-Step Instructions

Step 1: Preheat Your Oven
Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper and set it aside.

Step 2: Mix the Dry Ingredients
In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until well combined.

Step 3: Cut in the Butter
Add the cold, cubed butter into the flour mixture. Use a pastry cutter or two forks to cut the butter into the dry ingredients until the mixture resembles coarse crumbs. Small pea-sized bits of butter throughout the flour are ideal.

Step 4: Add the Buttermilk and Vanilla
Pour in the cold buttermilk and vanilla extract. Stir gently with a spoon or rubber spatula until just combined. If you’re using any add-ins like dried fruit or chocolate chips, fold them in at this stage. Be careful not to overmix—the dough should look slightly shaggy.

Step 5: Shape the Dough
Lightly flour a clean surface and transfer the dough onto it. Pat it gently into a ¾-inch thick round disc. Use a floured biscuit cutter or round glass to cut out scones. Gather any scraps, reshape, and continue cutting until all dough is used.

Step 6: Apply the Egg Wash
Place the scones onto the prepared baking sheet. Beat the egg and brush the tops of the scones with the egg wash. This helps them achieve that beautiful golden finish.

Step 7: Bake the Scones
Bake for 12–15 minutes, or until the scones have risen and the tops are golden brown. Keep an eye on them toward the end to prevent overbaking.

Step 8: Cool and Serve
Remove from the oven and let the scones cool slightly on a wire rack. Serve warm or at room temperature with your favorite toppings.

Tips for the Best Scones
Use Cold Butter – Cold butter helps create flaky layers as it melts during baking.
Don’t Overmix – Mix the dough just until it comes together to avoid tough scones.
Chill the Dough (Optional) – For extra flaky scones, chill the shaped dough for 10 minutes before baking.
Cut Cleanly – Press straight down with your cutter; twisting can prevent proper rising.
Add Flavor – Try cinnamon, nutmeg, or citrus zest for a flavor twist.

Serving Suggestions
Classic English Tea – Serve with clotted cream and strawberry jam.
Brunch Platter – Pair with scrambled eggs, fruit salad, and coffee.
Sweet Treat – Drizzle with honey or chocolate sauce for dessert.
Savory Style – Omit sugar and add shredded cheese and herbs for a savory version.

How to Store & Reheat

Storing:

• Room Temperature: Store in an airtight container for up to 2 days.
• Refrigerate: Keeps well in the fridge for up to 5 days.
• Freeze: Freeze scones (baked or unbaked) in a freezer-safe bag for up to 2 months.

Reheating:

• Oven: Warm at 300°F (150°C) for 5–8 minutes.
• Microwave: Heat on low for 15–20 seconds, just until warm.
• Toaster Oven: Crisp the exterior while warming the inside.

Frequently Asked Questions

1. Can I make these scones without buttermilk?
Yes, you can make a quick substitute by mixing 1 tbsp lemon juice or vinegar with ¾ cup milk. Let it sit for 5 minutes before using.

2. Can I make them ahead of time?
Definitely. Prepare the dough, shape the scones, and refrigerate overnight. Bake fresh in the morning.

3. What if I don’t have a pastry cutter?
Use two forks or your fingers to cut the butter into the flour. Just work quickly to keep the butter cold.

4. Can I make these gluten-free?
Yes, substitute with a 1:1 gluten-free baking flour blend. Results may vary slightly, but they’ll still be delicious.

5. Why are my scones tough?
Overmixing or using warm ingredients can lead to dense, tough scones. Handle the dough gently and keep ingredients cold.

Final Thoughts
There’s something special about a freshly baked Buttermilk Scone—its tender crumb, golden crust, and rich, comforting flavor. Whether enjoyed plain or dressed up with toppings, this humble pastry has a way of making any moment feel like a celebration.

Bake a batch today, share them with loved ones, and create your own warm, cozy moments. Don’t forget to leave a comment below with your favorite way to enjoy scones!

Preparation Time: 10 minutes
Cooking Time: 15 minutes
Cuisine: British

Nutritional Information (Per Serving):
Calories: 240 | Protein: 4g | Carbohydrates: 29g | Fat: 12g | Fiber: 1g | Sodium: 230mg

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