Easy to Make Homemade Classic Buttermilk Scones
These buttermilk scones are not too sweet as we opt for a sprinkle of flaky salt in lieu of sugar. These are the perfect vehicle for a slather of clotted cream and your favorite fruit jam.
Ingredients
- 2 ¼ cup (288g) all purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- 1 teaspoon kosher salt
- ½ 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.
Tried this recipe?Let us know how it was!