Buttermilk Scones

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These buttermilk scones are moist, flavorful, crispy on the outside and soft in the center. They’re easy to make with 8 ingredients in 30 minutes and are perfect with a cup of coffee or hot chocolate.

6 Buttermilk Scones

Buttermilk scones are a classic, delicious breakfast treat. They’re easy to make with 8 ingredients in 30 minutes, and can be prepared in advance!

These buttermilk scones are moist and perfectly sweet, buttery with hints of vanilla. Serve them for breakfast or brunch, warm slathered with some cinnamon honey butter!

3 Buttermilk Scones

Buttermilk Scones: Ingredients & Substitutions

overhead photo of the labeled ingredients in this Buttermilk Scones recipe
  • All-purpose flour. You can substitute a 1:1 all-purpose gluten-free baking flour to make them gluten-free.
  • Granulated sugarorganic cane sugar or white sugar are great choices.
  • Salted Butter. Both salted and unsalted butter work well in this scone recipe. TIP: we use frozen butter to make these scones โ€“ so be sure to put a stick in the freezer.
  • Buttermilk. the namesake ingredient – I don’t recommend making substitutions.
  • Vanilla extract. For different flavors, substitute ยฝ tsp vanilla extract for different extracts (almond, orange, lemon etc.)
  • Add-ins. You can add mix-ins if you’d like. Some suggestions include (but are not limited to) fresh or dried fruit, spices (cinnamon, nutmeg, etc.), baking chips (chocolate, cinnamon, etc), nuts, etc. Also, try our other scone recipes: chocolate chip sconespumpkin scones, cinnamon scones, and mocha chocolate scones.
4 Buttermilk Scones drizzled with glaze

How to Make Buttermilk Scones

We’ll walk through this buttermilk scones recipe together, and don’t forget to watch the video.

Begin by combining the dry ingredients in a large bowl – this is the bowl you will mix the entire recipe in so make sure it’s large enough!

dry ingredients for Buttermilk Scones in a bowl before mixing
dry ingredients for Buttermilk Scones in a bowl before mixing

Then, grate the frozen butter – I usually do this directly into the mixing bowl or on a cutting board.

grated butter to use in this Buttermilk Scones recipe

Grate the frozen butter into the dry mixture and stir to combine. I find this way easier than mixing with a pastry cutter or fork.

grated butter added to dry ingredients in a bowl before mixing
grated butter added to dry ingredients in a bowl after mixing

Then, add the buttermilk, egg and vanilla extract and stir until combined. The dough will look crumbly initially but will clump together when squeezed between your fingers.

wet ingredients added to Buttermilk Scones batter before mixing
Buttermilk Scones batter after mixing in wet ingredients

Next, turn the dough out onto a lightly floured surface and form it into a disc.

Cut the disc into either 8 or 12 pieces depending on how large you’d like the scones.

Buttermilk Scone dough formed into a circle
Buttermilk Scones dough cut into 8 triangles

Then, evenly space the buttermilk cones on a baking sheet.

If you would like, brush the scones with half and half or milk and sprinkle with raw sugar. This is optional, but gives them a delicious, crunchy, sugary top!

To prepare in advance

Make the dough and form it in a circle.

Then wrap it tightly with plastic wrap and store in an airtight container in the refrigerator overnight.

In the morning, preheat the oven, slice and bake fresh.

Buttermilk Scones on a baking sheet before baking
Buttermilk Scones with raw sugar on top before baking

Then, bake the buttermilk scones in the preheated oven for 14 to 15 minutes, or until the scones look set.

8 Buttermilk Scones on a baking sheet after baking

When they’re done, remove the scones from the oven and transfer them to a wire cooling rack to cool, or serve warm (which I highly recommend).

8 Buttermilk Scones on a wire cooling rack

Make the Glaze

If you’d like to add glaze to these buttermilk scones, it’s really simple. Just whisk together the glaze ingredients and drizzle it over the scones.

Buttermilk Scones glaze ingredients in a bowl before mixing
Buttermilk Scones glaze in a bowl after mixing

Let the glazed buttermilk scones sit at room temperature until the glaze is hardened.

3 Buttermilk Scones drizzled with glaze

Serve

I suggest serving buttermilk scones at room temperature or slightly warm (my preference).

Serve them with a dollop of cinnamon butterhomemade apple butter, pumpkin butter, or nut butter for an extra special touch.

Store/Freeze

Store in an airtight container at room temperature for up to 3 days or in the freezer for up to 2 months. 

5 Buttermilk Scones

Buttermilk Scones Recipe FAQS

Is there a good substitute for buttermilk?

You can mix ยฝ cup whole milk with ยฝ Tablespoon white vinegar and let it sit for 5 minutes to use in place of buttermilk.

What to avoid when making scones?

Avoid these things to make the perfect scones:
Don’t use warm ingredients.
Do not over-mix the batter.
Be careful not to over-bake the scones.

Can I double this recipe?

Yes, you can double the recipe easily and bake the scones on 2 baking sheets.

Can I make them the night before?

I suggest making the dough and forming it in a circle. Then wrap it tightly with plastic wrap and store in an airtight container in the refrigerator overnight. In the morning, slice and bake fresh.

two Buttermilk Scones, one with a bite taken out of it

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Buttermilk Scones

Laura
These buttermilk scones are moist, flavorful, crispy on the outside and soft in the center. They're easy to make with 8 ingredients in 30 minutes and are perfect with a cup of coffee or hot chocolate.
No ratings yet
Course Breakfast, brunch
Cuisine American
Servings 8 Scones
Calories 290
Prep Time5 minutes
Cook Time15 minutes
Total Time20 minutes

Ingredients 
 

Topping (Optional)

Glaze (optional)

Instructions 

Make the Buttermilk Scones

  • Preheat oven to 400 degrees F.
  • Line a large baking sheet with parchment paper, set aside.
  • In a large bowl add flour, sugar, baking powder and sea salt. Stir to combine.
  • Grate the frozen butter into the dry mixture and stir to combine. (This is the trick that I find makes these scones light, fluffy and irresistible! You can, of course, cut the cold butter in with a fork or pastry cutter, if you prefer.)
  • Add half and half, egg and vanilla extract and stir until combined. The dough will look crumbly initially but will clump together when squeezed between your fingers and should easily form a circle.
  • Add desired mix-ins and stir until evenly distributed.
  • Turn dough out onto a well-floured surface (or pastry slab) and form into a round circle about 8-9โ€ in diameter. *see notes for instructions on making these the night before.
  • Cut into 8 equal pieces. Start by cutting the circle in half from top to bottom. Then cut it in half from side to side. Then cut the remaining pieces in half diagonally. (see video)
  • Carefully separate the scones and spread them out evenly on the prepared baking sheet.
  • Lightly brush the top of the dough with half and half, sprinkle with raw sugar and gently press it into the top of the scones.
  • Bake in the preheated oven for 14 to 17 minutes, or until the scones look set.
  • Remove from the oven and transfer scones to a baking sheet to cool, or serve warm (which I highly recommend).

Make the Glaze

  • In a small bowl, whisk together powdered sugar, milk and vanilla until smooth.
  • Immediately drizzle it over cooled sones.
  • Let sit at room temperature until hardened (about 30-60 minutes).
  • Serve at room temperature.

Video

Notes

Ingredient Substitution Notes:ย 
  • All-purpose flour.ย You can substitute a 1:1 all-purpose gluten-free baking flour to make them gluten-free.
  • Granulated sugar.ย organic cane sugar or white sugar are great choices.
  • Salted Butter.ย Both salted and unsalted butter work well in this scone recipe.ย TIP:ย we use frozen butter to make these scones โ€“ so be sure to put a stick in the freezer.
  • Buttermilk.ย the namesake ingredient – I don’t recommend making substitutions.
  • Vanilla extract.ย For different flavors, substitute ยฝ tsp vanilla extract for different extracts (almond, orange, lemon etc.)
  • Add-ins.ย You can add mix-ins if you’d like. Some suggestions include (but are not limited to) fresh or dried fruit, spices (cinnamon, nutmeg, etc.), baking chips (chocolate, cinnamon, etc), nuts, etc. Also, try our other scone recipes:chocolate chip scones,ย pumpkin scones,ย cinnamon scones, andย mocha chocolate scones.
How to Make in Advance
I suggest making the dough and forming it in a circle. Then wrap it tightly with plastic wrap and store in an airtight container in the refrigerator overnight. In the morning, slice and bake fresh.
Serve
I suggest serving buttermilk scones at room temperature or slightly warm (my preference).
Serve them with a dollop ofย cinnamon butter,ย homemade apple butter, pumpkin butter, orย nut butterย for an extra special touch.
Store/Freeze
Store in an airtight container at room temperature for up to 3 days or in the freezer for up to 2 months.ย 

Nutrition

Serving: 1Scone | Calories: 290kcal | Carbohydrates: 39g | Protein: 5g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.5g | Cholesterol: 53mg | Sodium: 263mg | Potassium: 220mg | Fiber: 1g | Sugar: 15g | Vitamin A: 412IU | Calcium: 96mg | Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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