Classic Buttermilk Scones
Bake classic buttermilk scones with cold butter and a tender crumb, using a simple round shape for a cozy British-style breakfast or afternoon tea.
- Prep time
- 20 min
- Cook time
- 18 min
- Total time
- 53 min
- Servings
- 8
Plain round scones are a friendly starting point for a British-style tea or leisurely breakfast. Buttermilk adds gentle tang while cold butter helps create a tender crumb. Handle the dough lightly: bring it together, pat it out, and avoid repeated kneading. No mixer or egg wash is needed. This batch makes eight small scones to split after a brief cooling period.
Classic Buttermilk Scones
Serves 8 · Prep 20 min · Cook 18 min · Rest 15 min · Total 53 min
Ingredients
Step-by-step instructions
- Heat oven to 400°F (200°C). Line a baking sheet; whisk 2 cups flour with sugar, baking powder, and salt.
- Rub butter into flour with fingertips until coarse crumbs and pea-size pieces remain. Keep the butter cool.
- Reserve 1 tablespoon buttermilk for brushing. Stir remaining buttermilk into crumbs with a fork until shaggy.
- Dust the counter with remaining flour as needed. Fold dough twice and pat 1 inch (2.5 cm) thick.
- Cut eight rounds with a 2 1/2-inch cutter, gently gathering scraps once. Place 1 inch apart and brush with reserved buttermilk.
- Bake for 15 to 18 minutes until golden with browned bottoms. Cool on a rack for 15 minutes.
A few kitchen notes
- Press the cutter down without twisting.
- Stop mixing once dry flour disappears.
Ingredient substitutions
- Use plain drinkable kefir in place of buttermilk.
Storage & reheating
Keep fully cooled scones airtight at room temperature for 2 days or freeze for 2 months. Thaw covered and warm at 300°F (150°C) for 5 to 8 minutes.
What to serve with it
Serve with jam, butter, and hot tea.
Comments & kitchen questions
Have a question, a useful substitution, or a result to share? Your feedback helps us make this recipe clearer and more useful.
Questions from the kitchen
Can I make Classic Buttermilk Scones ahead?
Keep fully cooled scones airtight at room temperature for 2 days or freeze for 2 months. Thaw covered and warm at 300°F (150°C) for 5 to 8 minutes.
What if I can’t find an ingredient?
Use plain drinkable kefir in place of buttermilk.
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