Buttermilk Scone Recipe
Soft and flaky Buttermilk Scone Recipe made with cold butter and full fat buttermilk. Perfect homemade scones for breakfast, brunch, or afternoon tea.
- Prep Time: 1 hour
- Cook Time: 16 minutes
- Total Time: 1 hour 16 minutes
- Yield: 9 servings
- Category: Breakfast
- Method: Baking
- Cuisine: Australian
- Diet: Vegetarian
Ingredients
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, cold
300 ml full fat buttermilk, cold
1 large egg, beaten, for egg wash or leftover buttermilk
Instructions
Line a large baking tray with parchment paper. In a large bowl, whisk together flour, baking powder, sugar, and salt.
Add chilled butter and rub it into the flour mixture using your fingertips or a pastry cutter until coarse crumbs form.
In a separate bowl, whisk together the egg and buttermilk until combined.
Pour the wet ingredients into the dry ingredients and gently stir with a fork until a shaggy dough forms.
Transfer dough to a lightly floured surface and gently bring it together into a round disc. Divide into four pieces and stack them on top of each other.
Press the dough down to about 3 cm (1 inch) thick.
Use a round cookie cutter to cut out 8–9 scones without twisting the cutter.
Place scones on the prepared tray with space between each one. Chill in the refrigerator for at least 30 minutes.
Preheat oven to 220°C (430°F) conventional or 200°C (390°F) fan-forced.
Brush tops with beaten egg or buttermilk.
Bake for 15–16 minutes or until golden brown. Cool before serving.
Notes
For tall and fluffy scones, keep all ingredients cold and avoid overworking the dough. Chilling the dough before baking helps create flaky layers. Serve warm with jam, butter, or whipped cream.
Find it online: https://allrecipesmade.com/buttermilk-scone-recipe/
