Best Buttermilk Scones Recipe
This buttermilk scones recipe makes soft, fluffy, and golden bakery-style scones in just 30 minutes. Perfect for breakfast, brunch, or afternoon tea with jam and cream.
Equipment
- Large mixing bowl
- Pastry cutter (or fork)
- Measuring cups and spoons
- Baking sheet
- Parchment paper
- Sharp knife or bench scraper
- Pastry brush (for egg wash)
- Cooling rack
Ingredients
- 250 g 2 cups all-purpose flour
- 50 g 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 115 g 1/2 cup cold unsalted butter, cubed
- 180 ml 3/4 cup cold buttermilk
- 1 teaspoon vanilla extract (optional)
- 1 egg (for egg wash, optional)
Optional Add‑Ins
- 1/2 cup chocolate chips
- 1/2 cup fresh blueberries
- 1/2 cup shredded cheddar (for savory version)
Instructions
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a large bowl, whisk together flour, sugar, baking powder, and salt.
- Add the cold cubed butter. Using a pastry cutter or your fingertips, cut the butter into the flour until the mixture resembles coarse crumbs.
- Pour in the cold buttermilk and vanilla extract. Mix gently until just combined. Do not overmix.
- Transfer the dough onto a lightly floured surface. Gently pat into a 1-inch thick circle.
- Cut into 8 wedges (like pizza slices) or use a round cutter.
- Place scones on the prepared baking sheet. Brush tops with beaten egg for a golden finish (optional).
- Bake for 15–20 minutes or until golden brown.
- Let cool slightly before serving. Enjoy warm with jam and cream.
Storage
- Store at room temperature for up to 2 days.
- Freeze baked scones for up to 3 months.
- Reheat at 300°F (150°C) for 5–7 minutes.
Notes
- Keep butter and buttermilk very cold for flaky layers.
- Do not overwork the dough to keep scones soft and tender.
- For taller scones, chill the shaped dough for 10 minutes before baking.