Buttermilk Scones

Why You’ll Love This Recipe

These scones come together quickly with minimal effort and ingredients. Buttermilk keeps them extra soft and moist, while cold butter ensures a perfect rise and flaky texture. They’re easy to customize with your favorite add-ins and are just as delicious warm from the oven as they are the next day.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• All-purpose flour
• Baking powder
• Baking soda
• Salt
• Granulated sugar
• Cold unsalted butter (cubed)
• Buttermilk
• Vanilla extract (optional)

Optional mix-ins:

• Dried fruit (raisins, cranberries, currants)
• Chocolate chips
• Lemon or orange zest

Optional toppings:

• Heavy cream or buttermilk (for brushing)
• Coarse sugar (for sprinkling)
• Glaze (made from powdered sugar and milk or lemon juice)

Directions

1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, and sugar.
3. Add the cold butter and cut it into the dry ingredients using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
4. Stir in any optional mix-ins.
5. Pour in the buttermilk and vanilla (if using). Mix gently until the dough just comes together. Do not overmix.
6. Turn the dough onto a lightly floured surface and gently pat into a 1-inch thick circle.
7. Cut into 8 wedges or use a round cutter for traditional shapes. Place on the prepared baking sheet.
8. Brush the tops with cream or buttermilk and sprinkle with coarse sugar if desired.
9. Bake for 15–18 minutes, or until golden brown. Let cool slightly before serving or glazing.

Servings and timing

This recipe makes 8 scones. Total time is about 30 minutes—10 minutes for prep and 15–18 minutes for baking.

Variations

• Add cinnamon, nutmeg, or cardamom for a spiced flavor.
• Drizzle with lemon glaze for a zesty finish.
• Use fresh berries instead of dried fruit, but be careful not to overmix.
• Swap vanilla for almond extract for a nutty touch.
• Add shredded cheese and herbs for savory scones.

Storage/Reheating

Store scones in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days. Reheat in a 300°F (150°C) oven for 5–7 minutes to refresh. You can also freeze baked scones for up to 2 months and thaw before reheating.

FAQs

What makes buttermilk scones different?

Buttermilk adds moisture and a subtle tang that balances the richness of butter, giving the scones a softer texture.

Can I use milk instead of buttermilk?

Yes, but you’ll miss the signature flavor and tenderness. You can also make a buttermilk substitute with milk and lemon juice or vinegar.

Why is my dough sticky?

Scone dough is supposed to be a little sticky. Lightly flour your surface and hands, and avoid overworking it.

Can I make the dough ahead of time?

Yes, shape and refrigerate the dough for up to 12 hours before baking.

Should butter be cold?

Absolutely. Cold butter helps create flaky layers as it melts during baking.

Can I freeze unbaked scones?

Yes, freeze the shaped dough on a tray, then transfer to a freezer bag. Bake from frozen, adding a few extra minutes to the baking time.

How do I make tall, fluffy scones?

Handle the dough gently and avoid twisting the cutter if using one—this helps them rise straight up.

Can I make mini scones?

Yes, divide the dough into smaller portions and reduce the baking time by 3–5 minutes.

Why are my scones tough?

Overmixing the dough or adding too much flour can make scones dense or dry.

Are scones supposed to be sweet?

They’re mildly sweet. You can adjust the sugar level or leave them plain for savory versions.

Conclusion

Buttermilk Scones are the perfect mix of tender, buttery, and slightly tangy, making them a beloved addition to any breakfast or brunch table. Easy to prepare and endlessly adaptable, they’re sure to become a staple recipe you’ll come back to time and time again. Serve them warm with butter, jam, or a drizzle of glaze for the ultimate treat.

Buttermilk Scones

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Buttermilk Scones are tender, flaky, and buttery with a slight tang from buttermilk. They’re easy to make and perfect for breakfast, brunch, or afternoon tea—customizable with sweet or savory additions.

• Author: Laura
• Prep Time: 10 minutes
• Cook Time: 15–18 minutes
• Total Time: 30 minutes
• Yield: 8 scones
• Category: Breakfast, Brunch, Snack
• Method: Baking
• Cuisine: British-American
• Diet: Vegetarian

Ingredients

• 2 cups all-purpose flour
• 1 tablespoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/4 cup granulated sugar
• 1/2 cup cold unsalted butter, cubed
• 3/4 cup buttermilk
• 1 teaspoon vanilla extract (optional)
• Optional mix-ins: 1/2 cup dried fruit, chocolate chips, or citrus zest
• Optional toppings: heavy cream or buttermilk for brushing, coarse sugar for sprinkling, glaze (powdered sugar + milk/lemon juice)

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Instructions

1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. In a large bowl, whisk together flour, baking powder, baking soda, salt, and sugar.
3. Cut in cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
4. Stir in optional mix-ins if using.
5. Add buttermilk and vanilla (if using) and mix gently until just combined. Do not overmix.
6. Turn dough onto a floured surface and pat into a 1-inch thick circle.
7. Cut into 8 wedges or rounds and place on the prepared baking sheet.
8. Brush tops with cream or buttermilk and sprinkle with coarse sugar if desired.
9. Bake for 15–18 minutes until golden brown. Let cool slightly before serving or glazing.

Notes

• Don’t overmix the dough to keep scones tender.
• Freeze unbaked scones to bake fresh later—just add a few extra minutes to baking time.
• Add spices like cinnamon or nutmeg for warmth.
• Use fresh berries cautiously to avoid overly wet dough.
• Make savory scones with cheese and herbs instead of sugar and fruit.

Nutrition

• Serving Size: 1 scone
• Calories: 220
• Sugar: 6g
• Sodium: 260mg
• Fat: 10g
• Saturated Fat: 6g
• Unsaturated Fat: 3g
• Trans Fat: 0g
• Carbohydrates: 28g
• Fiber: 1g
• Protein: 4g
• Cholesterol: 30mg