Description
A straightforward recipe for classic buttermilk scones that results in a tall, tender, and light crumb, suitable for afternoon tea or breakfast.
Ingredients
Scale
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup (1 stick) cold unsalted butter, cut into small cubes
- 3/4 cup cold buttermilk
- 1 large egg, lightly beaten (for egg wash)
- 1 tablespoon milk or cream (for egg wash)
Instructions
- Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
- In a large bowl, whisk together the flour, sugar, baking powder, and salt.
- Add the cold butter cubes to the flour mixture. Use a pastry blender or your fingertips to cut the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining. This step is key for flakiness.
- Make a well in the center of the dry ingredients. Pour in the cold buttermilk all at once.
- Use a fork to mix the ingredients just until they come together into a shaggy dough. Do not overmix.
- Turn the dough out onto a lightly floured surface. Gently pat the dough into a 3/4-inch thick circle or rectangle.
- Cut the dough into 8 wedges or use a 2-inch round cutter to cut out shapes. Place the scones on the prepared baking sheet, ensuring they touch slightly if you want taller sides.
- In a small bowl, whisk together the egg and milk for the wash. Brush the tops of the scones lightly with the egg wash.
- Bake for 12 to 15 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out clean.
- Transfer the scones to a wire rack to cool slightly before serving.
Notes
- Keep all wet and dry ingredients very cold before mixing. Cold butter creates steam pockets, resulting in a taller scone.
- For the tallest scones, avoid twisting the biscuit cutter; press straight down and lift straight up.
- If you prefer a sweeter scone, you can add 1/4 cup of dried cranberries or orange zest to the dry ingredients.
- Prep Time: 15 min
- Cook Time: 15 min
- Category: Breakfast
- Method: Baking
- Cuisine: British
Nutrition
- Serving Size: 1 scone
- Calories: 280
- Sugar: 6
- Sodium: 350
- Fat: 14
- Saturated Fat: 9
- Unsaturated Fat: 5
- Trans Fat: 0
- Carbohydrates: 33
- Fiber: 1
- Protein: 6
- Cholesterol: 55