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Classic Buttermilk Scones Recipe

British · Baked goods · 30 min total

Tender, flaky scones that are perfect for breakfast or afternoon tea, with a golden crust and soft interior.

Ingredients

• 2 cups all-purpose flour
• 1/4 cup granulated sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 6 tablespoons cold unsalted butter, cubed
• 1/2 cup cold buttermilk
• 1 large egg
• 1 teaspoon vanilla extract
• 1 tablespoon heavy cream (for brushing)
• 2 tablespoons coarse sugar (for sprinkling)

Instructions

1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. In a large bowl, whisk together flour, sugar, baking powder, and salt.
3. Cut in cold butter using a pastry blender or your fingers until mixture resembles coarse crumbs with some pea-sized butter pieces.
4. In a small bowl, whisk together buttermilk, egg, and vanilla. Pour into dry ingredients and stir with a fork until just combined; do not overmix.
5. Turn dough onto a lightly floured surface and gently knead 2-3 times until it comes together. Pat into a 3/4-inch thick round.
6. Cut into 8 wedges (like a pizza) and place on prepared baking sheet, spacing 2 inches apart.
7. Brush tops with heavy cream and sprinkle with coarse sugar.
8. Bake for 12-15 minutes until golden brown. Transfer to a wire rack to cool slightly. Serve warm.

Tips

• For extra tender scones, handle the dough as little as possible.
• Store leftover scones in an airtight container at room temperature for up to 2 days.
• Serve with clotted cream and jam for a traditional treat.

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