Buttermilk Scones Made Easy
Fluffy, tender scones with real buttermilk and a sparkly crust. Mix, shape, and bake—ready in about 30 minutes.
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Servings:
Ingredients
Main Ingredients
- 2 cup all-purpose flour
- 3 tbsp granulated sugar
- 2.25 tsp baking powder
- 0.25 tsp baking soda
- 0.5 tsp fine salt
- 7 tbsp unsalted butter cold, cut into small cubes
- 0.75 cup buttermilk cold
- 1 tsp vanilla extract
- 1 tbsp buttermilk for brushing
- 1 tbsp coarse sugar for topping
Instructions
Preparation Steps
- Heat oven to 400°F. Line a baking sheet with parchment.
- Whisk flour, sugar, baking powder, baking soda, and salt in a large bowl.
- Cut in the cold butter until pea-sized crumbs form. Use a pastry cutter or your fingertips.
- Stir buttermilk and vanilla together. Drizzle over the dry mix and fold just until a shaggy dough forms.
- Turn dough onto a lightly floured surface. Gently pat into a 7-inch round, about 1 inch thick.
- Slice into 8 wedges. Transfer to the prepared sheet, spacing them slightly apart.
- Brush tops with a little buttermilk and sprinkle with coarse sugar.
- Bake 14–16 minutes, until risen and golden. Cool 10 minutes before serving warm.
Notes
Variation: Fold in 1/2 cup mini chocolate chips or dried cranberries after cutting in the butter. For a bright finish, whisk 1/2 cup powdered sugar with 1–2 tsp orange juice and drizzle over cooled scones.
Storage: Keep in an airtight container at room temperature up to 2 days, or freeze baked scones up to 2 months. Rewarm at 325°F for 8–10 minutes.
This recipe is an original creation inspired by classic Buttermilk Scones Made Easy flavors. All ingredient ratios and instructions are independently developed.