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My favorite breakfast or afternoon snack, these easy buttermilk scones are flaky, buttery, and rich. They are easy to customize and a fun make-ahead recipe that’s simple enough for regular weekdays, yet flavorful enough for weekend brunches and special occasions.
Most days, I keep breakfasts quick and easy with recipes like my strawberry and banana smoothie and lemon smoothie. However, when I have the time, there’s nothing I love more than taking things slow with a warm mug of tea and a homemade scone.
These scones look and taste like something you’d find in a bakery and they’re always a favorite with family and friends! They’re delicious on their own, but I typically enjoy them with whipped cream and my favorite jam.
Throughout the year, I’ll switch up the fillings to celebrate the different seasons. Whether you’re hosting a fancy brunch or baking for yourself, there’s never a bad time for a homemade scone!
❤️ Why You’ll Love Buttermilk Scones
- Easy, one-bowl recipe.
- Comforting and buttery.
- Perfect all-day snack.
- Easy to customize.
Buttermilk Scones Ingredients
Please be sure to scroll down to the recipe card below for the complete details!
- Plain white flour: All-purpose flour. There’s no need to sieve it.
- Buttermilk: Make sure it’s cold.
- Baking powder: To help the scones rise.
- Butter: I use cold salted butter, but unsalted is fine, too.
- Cane sugar: To add sweetness.
- Egg: Medium or large (not pictured). For the egg wash.
How to Make Buttermilk Scones
- Prepare the dough: Preheat the oven to 180°C (356°F) fan. Mix the dry ingredients (sugar, baking powder, and flour) in a medium bowl.
- Add cubes of cold butter and rub into the flour mixture until it resembles crumbs.
- Pour in the buttermilk and knead until the dough comes together. Do not overmix. Roll out the dough.
- Cut out the scones. Chill for 20-30 minutes. Brush with egg wash, then bake on a baking sheet lined with parchment paper for about 15 minutes until golden.
Tips for Success
- Make sure not to roll out the dough too thin.
- Use cold butter and chill the unbaked scones for 20-30 minutes in the fridge before baking for the best results.
- Don’t overwork the dough, as this can make the scones chewy.
- Pull the scone in half with your hands for the best crumb to top with cream and jam.
Possible Variations
- Plain flour: Swap for pastry flour.
- Buttermilk: Or kefir. You can make your own buttermilk by mixing 170 ml of milk with 1 tablespoon of lemon juice. Let it sit for 5 minutes.
- Egg-wash: Or milk.
- Toppings: Sprinkle with coarse sugar, cinnamon sugar, or brush with honey or maple syrup.
- Add-ins: Vanilla paste, chocolate chips, toasted coconut, berries, citrus zest, nuts, raisins, sultanas, cranberries, dates, or other dried fruits.
Savory Scones
To make savory scones, reduce the sugar to 10-20 grams and add sea salt, shredded cheese, fresh chopped herbs, chili flakes, ham, bacon, or roasted garlic.
Best Served with
- Whipped cream, clotted cream, or butter, and jam.
How to Store Leftovers
Scones are best enjoyed on the day of baking, but will last 2-3 days.
FAQs
There’s no right way. Cornish-style is jam first, and Devon-style is cream first.
Yes, you can prep the dough 1-2 days in advance and cut out the discs. Cover with plastic wrap and store in the fridge until you are ready to bake them.
Yes. be sure to freeze them in a single layer. When you are ready to bake them, remove the unbaked scones directly from the freezer and bake. Add 5 to 10 minutes to the baking time.
Reheat them in a 100°C (212°F) oven (fan setting) for around 5-10 minutes until heated through. The toaster works perfectly, too.
Absolutely! Halve the scones and freeze them for up to three months. Then, stick them in the toaster to heat them through.
I wouldn’t avoid using a mixer, as it may overwork the dough, resulting in chewy, dense scones.
Add more buttermilk.
Add a bit more flour (a tablespoon at a time) until it’s easier to work with.
Try a small glass and use the tip of a knife if they are hard to extract.
Yes. Shred it on a box grater for perfectly cold butter.
More Baking
Desserts
Florentines
Desserts
Mixed Berry Crumble
Baking
Chocolate Sheet Cake
Snacks
Homemade Sausage Rolls
If you make this recipe or any other recipe on Foodbites, then I would love to hear from you! Please feel free to leave a comment and rating below.
Buttermilk Scones
Equipment
- round medium cutter
Ingredients
- 350 grams plain white flour
- 2 teaspoons baking powder
- 85 grams butter, cubed, cold
- 80 grams cane sugar
- 170 grams buttermilk, or kefir
- 1 egg, (for the egg-wash)
Instructions
- Preheat the oven to 180°C (356°F) fan.
- Mix the flour, baking powder, and sugar in a medium bowl.
- Add the butter and use your fingers to rub it into the flour mixture.
- Pour in the buttermilk and knead for 2 minutes in the bowl or on a floured work surface.
- Roll out the dough on parchment paper until it's about 2-3 cm (one inch) thick.
- Cut out the scones with the round cutter.
- Gather the dough scraps and repeat. Aim for about 10 scones.
- Stick the unbaked scones in the fridge for 20-30 minutes.
- Arrange the scones on a lined baking sheet.
- Brush with tops of the scones with egg wash.
- Bake for about 15 minutes until golden brown on the top and bottom.
- Serve with clotted cream (or whipped cream) and your favorite jam.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
