Description
A straightforward recipe for classic buttermilk scones that results in a tall, tender, and light crumb, perfect for afternoon tea.
Ingredients
Scale
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 6 tablespoons cold unsalted butter, cut into small cubes
- 3/4 cup cold buttermilk
- 1 large egg, beaten (for egg wash)
Instructions
- Preheat your oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
- In a large bowl, whisk together the flour, sugar, baking powder, and salt.
- Add the cold butter cubes to the dry ingredients. Use a pastry blender or your fingertips to cut the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces remaining. This step keeps the scones tender.
- Make a well in the center of the dry ingredients and pour in the cold buttermilk. Mix gently with a fork until just combined. Do not overmix; the dough will look shaggy.
- Turn the dough out onto a lightly floured surface. Gently pat the dough into a 3/4-inch thick circle or rectangle.
- Cut the dough into 8 equal wedges or use a round cutter to cut out shapes. Place the scones onto the prepared baking sheet, spacing them about 1 inch apart. For taller scones, press the cut sides against each other slightly.
- Brush the tops lightly with the beaten egg wash.
- Bake for 12 to 15 minutes, or until the tops are golden brown and the scones have risen well.
- Transfer the scones to a wire rack to cool slightly before serving warm.
Notes
- Keep all wet and dry ingredients very cold before mixing. Cold butter creates steam pockets, leading to a higher rise.
- Handle the dough as little as possible. Overworking develops gluten, resulting in tough scones.
- For extra height, chill the cut scones in the freezer for 10 minutes before baking.
- Prep Time: 15 min
- Cook Time: 15 min
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 scone
- Calories: 250
- Sugar: 6
- Sodium: 250
- Fat: 12
- Saturated Fat: 7
- Unsaturated Fat: 5
- Trans Fat: 0
- Carbohydrates: 30
- Fiber: 1
- Protein: 6
- Cholesterol: 55