Description
These buttermilk scones are tender, buttery, and lightly sweet with a golden crust and soft center. The buttermilk gives them a slight tang and helps keep them moist and fluffy. Perfect served warm with jam, clotted cream, or butter!
Ingredients
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2 cups all-purpose flour
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1/4 cup granulated sugar
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1 tablespoon baking powder
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1/2 teaspoon baking soda
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1/2 teaspoon salt
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1/2 cup (1 stick) cold unsalted butter, cut into small cubes
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3/4 cup buttermilk, plus extra for brushing
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1 teaspoon vanilla extract
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Optional: 1/2 cup add-ins (dried fruit, chocolate chips, or berries)
Instructions
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Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
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In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
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Add cold butter cubes and cut in using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
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In a small bowl, mix buttermilk and vanilla. Pour into dry mixture and stir just until combined. If using add-ins, gently fold them in now.
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Turn dough out onto a lightly floured surface. Gently knead a few times to bring it together, then pat into a ¾-inch thick circle.
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Cut into 8 wedges and place on the baking sheet.
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Brush tops with buttermilk for a golden finish.
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Bake for 15–18 minutes or until golden brown.
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Let cool slightly and serve warm with your favorite toppings.
Notes
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Don’t overmix the dough—handling it too much can make scones tough.
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Add lemon zest or cinnamon for extra flavor.
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Best eaten the same day but can be frozen before baking.