Description
These Classic Buttermilk Scones are tender, flaky, and slightly sweet, perfect for breakfast or afternoon tea. Made with simple ingredients like flour, baking powder, cold butter, and buttermilk, they bake up golden and soft inside with a light crumbly texture.
Ingredients
Dry Ingredients
- 250 g (1½ cups + 1 tbsp) plain (all-purpose) flour
- 1 tsp baking powder
- 0.5 tsp bicarbonate of soda (baking soda)
- 0.25 tsp salt
- 2 tbsp (generous) caster sugar
Wet Ingredients
- 55 g (¼ cup) cold unsalted butter, cubed
- 150 ml (½ cup + 1 tbsp) buttermilk
- milk, for brushing your scones before baking
Instructions
- Preheat Oven: Preheat the oven to 190°C (375°F). Line a baking tray with parchment paper and set aside.
- Mix Dry Ingredients and Butter: In a large bowl, sift together the flour, baking powder, bicarbonate of soda, salt, and sugar. Add the cold cubed butter, rubbing it into the dry mixture until it resembles fine breadcrumbs.
- Add Buttermilk: Pour in the buttermilk and gently mix until the dough just comes together into a shaggy dough. Avoid overmixing.
- Shape the Dough: Turn the dough onto a lightly floured surface. Do not knead! Push the dough together into one shape and flatten it to about one inch thick. Using a floured cutter, press into the dough to cut out shapes. Reassemble scraps and repeat until all dough is used.
- Prepare for Baking: Place the cut scones close together but not touching on the prepared baking tray. Brush the tops lightly with milk.
- Bake: Bake in the hot oven for 17-20 minutes, turning the tray towards the last few minutes to ensure even browning if needed.
- Cool and Serve: Let the scones cool for a minute on the tray, then transfer to a wire rack. Enjoy them warm or at room temperature.
Notes
- Make sure the butter is very cold to achieve flaky, tender scones.
- Do not overwork the dough as this can make scones tough.
- Brushing with milk before baking gives the scones a nice golden crust.
- You can substitute buttermilk with milk mixed with a tablespoon of lemon juice or vinegar as a quick buttermilk alternative.
- Scones are best enjoyed fresh but can be stored in an airtight container for 1-2 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: British
