It is incredibly easy to make Homemade Classic Buttermilk Scones and this recipe will show you how. They’re ready in 30 minutes to enjoy even on a weekday morning. You’ll love the versatility of this scone recipe which results in a less sweeter scone than what we might be used to seeing at the grocery store. These delicious scones are a blank canvas for all the delicious fruit spreads.
This recipe is a derivative from my Blood Orange and Currant Scones recipe which uses an infused sugar with the citrus zest of the blood oranges. If you are wanting to bake your own scones, give that recipe a try too! For this basic buttermilk scones recipe I wanted something that would work well for the clotted cream and fig jam I recently made. This recipe made the most perfect scones that we enjoyed all week. Scroll down for the recipe card to make these today!
Ingredients for these Homemade Classic Buttermilk Scones
If you’ve got some extra buttermilk and a few key pantry staples, you’re well on your way to have these tender scones ready in just 30 minutes time. Here’s what we’ll need to bake these beautiful, fluffy scones:
Dry Ingredients
- All Purpose Flour: An essential ingredient and starting point for our scone dough. All-purpose flour is the foundation for our flour mixture to yield flaky scones.
- Baking Powder: One of our leavening agents that produces the fluffiest scones ever. Since we are after a high and better crumb, we’re using 2 teaspoons here for 288g of flour.
- Baking Soda: Our other leavening partner since we’re using a bit of acidity with our cold buttermilk. This help with forming taller scones during the bake.
- Kosher Salt: To balance our fat, acid, and heat (from the oven), we’ll add kosher salt. We’ll need a teaspoon of kosher salt since we’re using unsalted butter in this perfect scone recipe.
- Flaky Salt for Sprinkling: When I know I’ll plan to use a plain buttermilk scone to enjoy a sweet or flavorful fruit spread, I want to only sprinkle the tops of the scones with flaky salt over turbinado sugar. The balance of savory and sweet is a favorite combination that works well in this simple recipe.
Cold and Wet Ingredients
- Buttermilk: We need cold ingredients for this recipe and cold buttermilk will be important. If you don’t have buttermilk on hand, you can mix a cup of milk with 1 tablespoon lemon juice. Allow the whole milk or regular milk sit with the lemon juice for about 5 minutes in the refrigerator to keep the milk cold. Then, you’ll have buttermilk ready to use for this good scone recipe.
- Very Cold Butter: Cold unsalted butter will be needed to help cut through the flour when making the scone dough. You can either grate the butter into the flour mixture or work cubes of cut, cold butter into the flour with your hands or a pastry blender. I’ve honestly made these scones both ways and can’t see a marked difference. That said, you can either grate the cold butter or cut into cubes based on your preference.
- Half-and-Half or Heavy Cream for Brushing: Brushing the tops of the scones with heavy cream yields a golden brown crust for the best scones. If you don’t want to use heavy cream, half-and-half works well here too.
How to Make and Bake these Classic Buttermilk Scones
Ready to make and enjoy these classic buttermilk scones? If this is your first time take note these will be ready in just 30 minutes time. Let’s get started!
- Begin by preheating oven to 400 degrees Fahrenheit. Line a rimmed baking sheet with parchment paper and set to the side.
- In a large bowl we’ll make our flour mixture by adding the all-purpose flour, baking powder, baking soda, and salt. Stir to combine the dry ingredients together in the mixing bowl.
- Next, add butter to the bowl and using your fingers or a pastry cutter. Mix the butter into the flour mixture until it is the size of peas. Add buttermilk and using a fork or heavy duty spatula, stir the buttermilk mixture until it forms a shaggy dough. Dust a little flour on a work area to make a lightly floured work surface.
- Turn the dough out onto the lightly floured surface. Pat the dough into a rectangle, about 1-inch thick. Fold the dough in half then pat it down into a second rectangle. Fold in half once more and pat the dough into an 8-inch by 8-inch square that is approximately 1 inch thick. Use a bench scraper or sharp knife to cut into 6 equal wedges or squares. Alternatively, you can use a round cookie cutter to cut the dough into cylindrical shapes.
- Transfer the scones to the lined baking sheet. Brush the top of each scone on the prepared baking sheet with the half and half or heavy cream. Sprinkle with a little flaky salt.
- Bake scones for 20 to 25 minutes, until they are golden brown and cooked through.
- Scones are best enjoyed on the day made. However, you can store any leftover scones in an airtight container or resealable bag for up to 2 days. They can also be frozen for up to 2 months.
Storing and Enjoying these Fresh Homemade Buttermilk Scones
Scones are best enjoyed the morning we make them. Having said that, it’s easy to understand if we don’t want to have scones every single morning (though I wouldn’t blame you if you did!) Scones can dry out by the second and third day post baking time. The good news is these scones will freeze beautifully! When freezing, I like to wrap each scone tightly in a little bit of parchment paper then place them in a freezer bag. Remove all the air in the freezer bag before sealing and freezing. You can freeze this classic buttermilk scones for up to 2 months and they’ll still retain their flaky texture.
You’ll love the versatility of these homemade buttermilk scones for a number of breakfast bites. Here are a few suggestions for enjoying them:
- Serve with fresh fruit and a hot cup of coffee for a deliciously comforting breakfast. Serve alongside your favorite fruit spreads.
- If you’ve got the time, make a batch of clotted cream and serve these for an afternoon tea along side some blueberry butter or fig jam. It’s heavenly!
- For more fruit spread ideas, try a lemon curd or this seasonal passion fruit curd.
- Treat the scone like an American biscuit and serve with a savory breakfast like eggs and turkey bacon. I know that might not be a traditional way of enjoying them but they are delicious this way too.
Final Thoughts
Ready to make your own homemade classic buttermilk scones? Print the recipe card below and get started on making your own delectable treat today! If you make it, please let me know how it goes! Or if you have questions, please do not hesitate to ask me in the comments of this post. I am happy to help you in your own seasonal cooking journey! You can share in the comments below or on social media! Tag me on Instagram or on my Facebook page.
And for plenty more delicious recipes to enjoy for breakfast or brunch head to the collection here!
Cheers to the next nourishing meal. 🧡
Easy to Make Homemade Classic Buttermilk Scones
Ingredients
- 2 1/4 cup (288g) all purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon kosher salt
- 1/2 cup unsalted butter cold and cut into cubes
- 1 cup buttermilk cold
- 2 tablespoons half and half to brush over scones you could also use heavy cream here
- Flaky salt for sprinkling optional
Instructions
- Preheat oven to 400 degrees Fahrenheit. Line a rimmed baking sheet with parchment paper and set to the side.
- In a large mixing bowl add the all-purpose flour, baking powder, baking soda, and salt. Stir to combine everything together.
- Add butter to the bowl and using your fingers or a pastry blender, mix the butter into the flour mixture until it is the size of peas. Add buttermilk and using a fork or heavy duty spatula, stir the mixture until it forms a shaggy dough.
- Turn the dough out onto a lightly floured work surface. Pat the dough into a rectangle, about 1-inch thick. Fold the dough in half then pat it down into a second rectangle. Fold in half once more and pat the dough into an 8-inch by 8-inch square that is approximately 1 inch thick. Cut into 6 triangles or squares.
- Transfer the scones to the prepared baking sheet. Brush the top of each scone with the half and half or heavy cream. Sprinkle with a little flaky salt.
- Bake scones for 20 to 25 minutes, until they are golden brown and cooked through.
- Scones are best enjoyed on the day made. However, you can store any leftover scones in an airtight container or resealable bag for up to 2 days. They can also be frozen for up to 2 months.
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