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Perfect Fluffy Buttermilk Scones

A stack of three golden-brown, tall, and fluffy scones resting on a small ceramic plate.
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A straightforward recipe for classic buttermilk scones that results in a tall, tender crumb. Follow the cold ingredient and folding techniques for bakery-style results.

Ingredients

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  • 2 cups all-purpose flour
  • 1/4 cup granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 6 tablespoons cold unsalted butter, cut into small cubes
  • 3/4 cup cold buttermilk
  • 1 large egg, lightly beaten (for egg wash)
  • 1 tablespoon milk (for egg wash)

Instructions

  1. Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
  2. In a large bowl, whisk together the flour, sugar, baking powder, and salt.
  3. Add the cold butter cubes to the dry ingredients. Use your fingertips or a pastry blender to cut the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces remaining. This step is key for flakiness.
  4. Make a well in the center of the flour mixture and pour in the cold buttermilk.
  5. Use a fork to mix the ingredients just until they come together into a shaggy dough. Do not overmix. Overmixing develops gluten and makes scones tough.
  6. Turn the dough out onto a lightly floured surface. Gently pat the dough into a 3/4-inch thick circle or rectangle.
  7. Cut the dough into 8 wedges or use a round cutter to cut out shapes. Place the scones onto the prepared baking sheet, ensuring they are touching slightly if you prefer softer sides.
  8. In a small bowl, whisk the egg and milk together for the egg wash. Brush the tops of the scones lightly with the wash.
  9. Bake for 12 to 15 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out clean.
  10. Transfer the scones to a wire rack to cool slightly before serving.

Notes

  • Keep all ingredients, especially the butter and buttermilk, very cold. This creates steam pockets during baking, resulting in taller scones.
  • For extra height, chill the cut scones on the baking sheet for 10 minutes before placing them in the hot oven.
  • If you want a glaze, mix 1 cup powdered sugar with 2 tablespoons milk or lemon juice until smooth, then drizzle over cooled scones.

Nutrition

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