buttermilk scones

Looking for soft, buttery, flaky scones to serve at your next tea party? This basic Buttermilk Scones recipe is everything you need and more. I’ll share with you all my tips and tricks for the most tender, delicious scones in any flavor!

Buttermilk Scones

all-purpose flour (270 g)

sugar (63 g)

baking powder

baking soda

salt

unsalted butter (cold & cubed, 113 g)

buttermilk (160 g)

vanilla extract

Turbinado sugar

Preheat the oven to 400°F and line a baking sheet with parchment paper.

Sift flour, baking soda and baking powder into a large mixing bowl, add kosher salt and sugar, whisk to combine.

Add cold cubed butter to the flour mixture, work the butter into the flour with your fingertips or a pastry blender until all the butter pieces are about pea and lima bean size.

Add egg, buttermilk and vanilla extract to a small bowl, whisk to combine. Make a well in the middle of the flour mixture and pour in the liquid mixture, reserving 1 - 2 tablespoon to use as egg wash later. Fold with a spatula or wooden spoon until a shaggy dough forms.

Turn the dough out onto a well-floured board or countertop, and pat the dough out into a rectangle about 1/2” thick. Fold the dough over itself and pat it out again, do this about 3 - 4 times. Then shape the dough into a circle about 1” thick. Cut into 8 portions.

Place the scones on the parchment-lined baking sheet, brush the top and sides with reserved egg wash, and sprinkle generously with turbinado sugar. Bake for 20 minutes until golden brown.

Remove from the oven and allow to cool on the baking sheet 5 - 10 minutes before transferring the scones to the wire rack to cool completely. Best served warm.

https://embed.mediavine.com/videos/p1al52oeksxgoqj2yzic

Learn the secret for soft, buttery, flaky buttermilk scones, the best scones recipe you will ever make! Customize these scones with any flavor to your heart's desire.

A flakey buttermilk maple scone stuffed with cranberries and walnuts. Finished with a brown butter maple glaze and crushed walnuts.

Cranberry Walnut Maple Scones

C King Arthur All-Purpose Flour

tsp Baking powder

Salt

C (4.5 oz) Vegetable shortening

C Buttermilk

C Maple syrup

tsp Vanilla extract

C Chopped walnuts

C cranberries

For the glaze:

tbsp Unsalted butter, browned

C Powdered sugar

tbsp Maple syrup

Milk

In a large mixing bowl combine flour, baking powder and salt. Add vegetable shortening. Use a pastry cutter or two forks and work the shortening into the flour until it resembles a crumbly mixture.

Pour buttermilk, maple syrup and vanilla into the center of the bowl. Add chopped walnuts and cranberries into the bowl. Use a wooden spoon and fold the flour over and over to work in the wet ingredients.

Turn the dough around the bowl to pick up all the dry ingredients. Once dough has formed, pour onto a floured surface. Gently knead several times.

Cut dough into two halves. Form a ball and then gently press out with your hands or a rolling pin to form a disc that is about 1” thick.

Use a pizza cutter or bench knife to divide into 8 pieces. Repeat with the second half.

Transfer to a parchment paper-lined baking sheet. Bake for 12-15 minutes.

For the glaze, brown butter in a shallow saucepan. Pour browned butter over powdered sugar. Add maple syrup and stir until mixture becomes thick. Slowly add milk while stirring until you have reached the desired consistency. Drizzle glaze over scones.

I am known among friends and family as the “scone lady” so when I give these a 5 star rating, that’s in comparison to many many scone recipes. I made these exactly as written with the exception of butter in place of shortening because ... well why not????? ;) I made 1 1/2 times the glaze because again ... why not????? This is a keeper and will go into my go-to scone collection.

Sweet, tender, and wonderfully flaky, these buttermilk scones are a dream come true. Serve them warm with jam and clotted cream for the ultimate treat!

Homemade Buttermilk Scones Recipe

flour

heavy cream (used

sugar

red currants (or raisins)

buttermilk

unsalted butter

Preheat the oven to 400 degrees Fahrenheit (200°C) and line a baking sheet with parchment.

Whisk together the flour, salt, sugar, baking powder, and baking soda in a large bowl.

Add the butter and cut it into the dry mix with a pastry cutter or knife. Alternatively, rub the butter into the flour with your fingertips.

Add the buttermilk and gently mix until almost combined (it should be shaggy). Leave the dough to rest for 5-10 minutes.

Add the currants (or raisins) and mix the dough until the fruit is equally distributed and the dough is almost smooth.

Pour the dough onto a lightly floured surface and divide it in half. Using your hands/palms press the slightly shaggy dough until it's smooth (do not knead it like bread dough).

Press the dough with flat hands until each portion is about ¾ inch thick.

Cut each round into 8 equal wedges, gently pull them apart, and place them on the baking sheet.

Chill the dough for 10-15 minutes, then brush with cream and bake for 12-15 minutes or until golden brown.

Leave to cool on the tray for 5 minutes, then move to a wire rack. Serve warm with cream and jam.

This simple, well-tested recipe for gluten-free scones combines gluten-free flour, cold unsalted butter and buttermilk, producing fluffy British-style scones!They’re perfect for breakfast, brunch or to serve with afternoon tea. Following a few simple steps, in just 30 minutes you’ll have 8 circle-style scones.

Fluffy Gluten-Free Scones with Buttermilk

xanthan gum (omit if your blend contains it)

fine sea salt (5

buttermilk (cold)

Preheat oven to 400 degrees and line a half sheet pan with parchment paper or a silicone baking mat.

In a large bowl, whisk/stir together the gluten free flour, xanthan gum (if using), granulated sugar, baking powder, salt, and baking soda.

Add the butter to the dry ingredients and use a pastry cutter (or fork) to cut the butter into the flour until it resembles coarse crumbs.

Make a well in the center of the flour/butter mixture and add the egg and buttermilk. Stir the buttermilk and egg together then stir in the flour until all the dry ingredients are incorporated.

Turn the dough out onto a lightly floured surface and gently pat the dough into a rectangle (or use a floured rolling pin) until the dough is about a 1 1/2 - 2 inches thick.

Cut the dough with a 2-inch biscuit cutter and place the scones on the prepared baking sheet. Re-roll the dough as needed (by stacking the scraps and flattening).

OPTIONAL STEP (but highly recommended): refrigerate the scones for 30 minutes before baking.

Just before baking, brush the tops of the scones with buttermilk. This will make them nice and golden brown.

Bake for 12-14 minutes or until the scones are browned and baked through.

https://mediavine-res.cloudinary.com/video/upload/t_original/v1614531624/a5zy3r7woxbx5vmea0qb.mp4

Gluten Free Scones are a simple scone recipe with few ingredients and minimal equipment. They’re perfect for breakfast, brunch, or with afternoon tea!

Gluten Free Scones

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The most viewed buttermilk scones recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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The most viewed buttermilk scones recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine