These sweetened buttermilk scones are flavored with vanilla extract and a garnish of coarse sugar. The scones are crisp on the outside and crumbly on the inside. Bake the scones for a breakfast, brunch, or snack. Feel free to add another extract, such as lemon or orange, and add some citrus zest to the dough mixture. You can’t go wrong with these easy scones.
Related Recipes:
- Chocolate Chip Scones
- Savory Bacon Cheddar Scones
- Vanilla Cream Scones
- Strawberry Shortcake With Scones
- Glazed Lemon Scones
How to Store Scones
- Wrap cooled scones in plastic wrap and store them in a resealable food storage bag at room temperature for up to 2 days.
- Scones freeze well—place the cooled scones on a baking sheet and freeze. When frozen solid, wrap them in plastic wrap and foil and place them in a freezer bag. Freeze the buttermilk scones for up to 3 months. Defrost on the counter at room temperature or wrap a scone in a paper towel and microwave just until lightly warmed.
Buttermilk Scones
These easy buttermilk scones are the perfect breakfast or snack. The crumbly texture and vanilla flavor will please everyone!
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 12 servings 1x
- Category: Desserts, Breakfast
- Method: Bake
- Cuisine: British
Ingredients
Scale
- 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 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.
