Buttermilk scones are light and flaky and so easy to make. They are the perfect tea time or brunch treat served with thick cream and jam.
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How to make buttermilk scones
Stir flour, baking powder, salt and sugar together in a mixing bowl. Rub flour into the mixture until it resembles rough breadcrumbs. Whisk together buttermilk and egg and pour into the dry ingredients. Bring together with a fork until the dough just comes together then tip out onto a floured surface. Bring the dough together and pat into a disc approximately 3-5cm/1-2 inches high. Cut out scones with a round cutter and place on a baking sheet lined with parchment/baking paper. Brush the scones with heavy/whipping cream ad place in the oven to bake until golden brown and cooked through.
Do scones freeze well?
For fresher scones, freeze the dough before baking. Freeze the scones in a single layer on a baking sheet and then transfer to a freezer-proof container. Bake the scones directly from frozen until golden brown and cooked through.
How long will scones keep?
If kept covered, scones will keep for 1-2 days at room temperature, 3-5 days refrigerated.
Are British scones the same as American biscuits?
British scones are served with cream and/or butter with jam (or other condiments like fruit curds and even grated cheese). American biscuits are also made with less fat and thus British scones are often lighter and flakier.
How do you eat scones?
Scones are best eaten warm with clotted cream/thick cream, butter and a sweet condiment like jam or fruit curd. They are also served with grated cheese.
Easy buttermilk scones
- 2 cups (260g) flour
- 3 tsp (15g) baking powder
- 1 tsp (5g) salt
- 2 tbsp (30g) caster sugar
- 3 tbsp (45g) butter (The butter should be chilled but not so hard that you can’t rub it into the flour)
- ¾ cup (185ml) buttermilk
- 1 large egg
- 2-3 tbsp heavy/whipping cream
- Pre-heat the oven to 180ºC/350ºF and line a baking sheet with baking/parchment paper.
- Combine all the dry ingredients in a mixing bowl. Rub the butter into the flour until the mixture resembles bread crumbs/almond flour.
- Whisk the egg into the buttermilk and pour into the dry ingredients. Mix with a fork until the mixture just comes together then tip out onto a floured surface.
- Lightly bring the dough together into a disc approximately 3-5cm/1-2 inches high. Using a round cutter, cut scones out of the dough and place onto the prepared baking sheet. Press the dough together and continue cutting until all the dough has been used.
- Brush the top of the scones with heavy/whipping cream and place in the oven to bake for 15-20 mins until golden brown and cooked through.
- Remove from the oven and allow to cool for 10 minutes before serving.