Buttermilk Scones
These easy buttermilk scones are the perfect breakfast or snack! The crumbly texture and vanilla flavor will please everyone!
These simple buttermilk scones come together quickly and bake up with a tender crumb and lightly crisp top. The buttermilk adds subtle tang, while the vanilla rounds everything out with a gentle sweetness. They’re the kind of baked good you can mix and shape in minutes—perfect for last-minute breakfast guests or a cozy weekend treat.
Serve them warm from the oven with butter, jam, or clotted cream, or enjoy them plain with a cup of tea or coffee. You can shape them into wedges, squares, or rounds, and the dough takes well to all kinds of add-ins if you want to make a flavored version.
What You’ll Like About This Dish
Easy and dependable. The dough is straightforward and forgiving, even for new bakers.
Perfect texture. Cold butter and buttermilk create tender, crumbly scones with crisp tops.
Lightly sweet. A balanced flavor that works for breakfast, brunch, or snacks.
Customizable. Add fruit, spices, extracts, or glazes to make them your own.
Ingredient Notes
- All-purpose flour: Gives the scones their structure and crumbly bite.
- Sugar: Light sweetness that helps with browning.
- Salt: Balances the flavors; table salt dissolves smoothly.
- Baking powder + baking soda: Work with the buttermilk for lift.
- Cold butter: Essential for flakiness; keep it very cold for best results.
- Buttermilk: Adds tenderness and a subtle tang.
- Vanilla extract: Provides warm aroma and flavor.
- Cream + coarse sugar: Create a shiny, lightly sweet crust.
Steps to Make Buttermilk Scones
- Whisk the dry ingredients together.
- Cut in the cold butter until the mixture looks crumbly.
- Add the buttermilk and vanilla and stir gently to combine.
- Turn the dough out and knead lightly just a few times.
- Pat into rounds or a square and cut into wedges or squares.
- Transfer to a baking sheet, brush with cream, and sprinkle coarse sugar.
- Bake until golden and set.
Pro Tips
Keep the butter—and even your mixing bowl—cold. If the dough warms while shaping, refrigerate it for 10 minutes before baking to ensure the flakiest texture.
Recipe Variations
- Classic currant scones. Add ½ to ¾ cup dried currants or raisins to the dry ingredients before adding the buttermilk.
- Lemon scones. Add 1 tablespoon lemon zest to the dry mixture and finish cooled scones with a lemon glaze.
- Cinnamon-sugar version. Mix 1 teaspoon cinnamon into the dry ingredients and sprinkle cinnamon sugar on top before baking.
- Berry scones. Fold in ¾ cup blueberries or raspberries; handle gently to avoid streaking the dough.
- Almond scones. Replace the vanilla with almond extract and top with sliced almonds for extra flavor and crunch.
- Glazed scones. Drizzle cooled scones with a simple powdered sugar glaze for added sweetness.
Serving Suggestions
- Serve with butter, clotted cream, or jam.
- Add lemon curd or fresh berries for brightness.
- Pair with hot tea, coffee, or a latte.
- Choose them for a brunch platter with yogurt and fruit.
How to Store
Room temperature: Store cooled scones in an airtight container for up to 2 days.
Refrigerate: Keep covered for up to 4 days.
Freeze: Freeze baked scones for up to 2 months; thaw at room temperature.
Refresh: Warm in a 300°F oven for 5–7 minutes to bring back crisp edges.
Buttermilk Scones
Ingredients
- 9 ounces all-purpose flour
- 5 tablespoons sugar
- 1/2 teaspoon table salt
- 2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 7 tablespoons unsalted butter, cold, diced
- 2/3 cup buttermilk, well shaken
- 2 teaspoons vanilla extract
- 1 tablespoon heavy whipping cream, for brushing the tops
- 1 tablespoon coarse sugar for garnish
Instructions
- Preheat the oven to 400 F. Line a large baking sheet with parchment paper and set aside.
- In a large bowl whisk the flour with the granulated sugar, salt, baking powder, and baking soda. Add the cold diced butter and work it in with your fingers, forks, or a pastry blender until the mixture resembles crumbs with some crumbs the size of peas.
- Combine the buttermilk and vanilla and drizzle over the flour mixture. Stir just until the ingredients are moistened.
- Turn the mixture out onto a lightly floured surface and knead a few times just until a soft dough forms.
- Pat the dough into 2 circles or a large square around 1/2 to 3/4-inch thick; slice into wedges or squares.
- Arrange the unbaked scones onto the prepared baking sheet. Brush with the heavy cream and sprinkle with coarse sugar.
- Bake the scones for 15 to 17 minutes, until lightly browned.
Nutrition
Disclaimer:
Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.
