Buttermilk Scone Recipe

Why You’ll Love This Recipe

I love this recipe because the scones come out light and fluffy with crisp golden tops. The dough is easy to work with, and the stacking method helps create soft, flaky layers. I also enjoy how versatile these scones are because I can serve them sweet or savory depending on the occasion. They are perfect for breakfast, brunch, afternoon tea, or a cozy homemade snack.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 480 grams plain flour or all-purpose flour
• 20 grams baking powder
• 80 grams caster sugar or granulated sugar
• 1/2 teaspoon salt
• 130 grams unsalted butter, cubed and chilled
• 1 large egg
• 300 ml full fat buttermilk
• 1 large beaten egg for egg wash, or leftover buttermilk

Directions

1. I line a large baking tray with parchment paper.
2. In a large mixing bowl, I combine the flour, baking powder, sugar, and salt.
3. I add the cold cubed butter and use my fingertips or a pastry cutter to work it into the flour until coarse crumbs form.
4. In a separate bowl, I whisk together the egg and cold buttermilk.
5. I pour the wet ingredients into the dry ingredients and gently stir until a shaggy dough forms.
6. I transfer the dough onto a lightly floured surface and gently bring it together into a round disc.
7. I divide the dough into four pieces and stack them on top of each other to help create flaky layers.
8. Using the palm of my hand, I gently press the dough to about 1 inch thick.
9. I use a round cookie cutter to cut out the scones without twisting the cutter.
10. I place the scones onto the prepared tray and chill them in the refrigerator for at least 30 minutes.
11. I preheat the oven to 220°C (430°F) or 200°C (390°F) fan-forced.
12. I brush the tops with beaten egg or leftover buttermilk.
13. I bake the scones for 15–16 minutes until golden brown.
14. I allow them to cool slightly before serving.

Servings and Timing

• Prep Time: 1 hour
• Bake Time: 15–16 minutes
• Total Time: 1 hour 16 minutes
• Servings: 9 servings

Variations

I sometimes add raisins, chocolate chips, or dried cranberries for extra sweetness. When I want a savory version, I mix in shredded cheese and fresh herbs. Lemon zest or vanilla extract also adds wonderful flavor to the dough. For a richer finish, I like serving the scones with whipped cream and homemade jam.

Storage/Reheating

I store leftover scones in an airtight container at room temperature for up to 2 days. For longer storage, I keep them in the freezer for up to 2 months. To reheat, I warm them in the oven at 160°C (320°F) for a few minutes until soft and heated through.

FAQs

Why do I need to use cold butter?

Cold butter helps create flaky layers and keeps the scones light and tender while baking.

Can I make the dough ahead of time?

Yes, I can prepare the dough and refrigerate it before baking for even better texture.

Why should I avoid twisting the cutter?

I avoid twisting the cutter because it can seal the edges and prevent the scones from rising properly.

Can I freeze buttermilk scones?

Yes, I freeze baked scones in an airtight container and reheat them when ready to enjoy.

What can I serve with buttermilk scones?

I love serving them with butter, jam, clotted cream, honey, or even savory spreads.

Conclusion

These Buttermilk Scones are one of the most comforting homemade bakes I make. I love their soft centers, flaky texture, and golden tops fresh from the oven. Whether I serve them for breakfast, brunch, or afternoon tea, they always feel warm, cozy, and delicious.