Buttermilk Scones are this weird, wonderful, old-school treat that almost everyone thinks they can’t make—Total myth. I used to think that too, by the way, until an absolute baking fail (let’s not dwell) pushed me to figure out the right way.
Trying to whip up something special for brunch or maybe just wanna dunk a warm, crumbly biscuit into your afternoon tea? Buttermilk Scones hit the spot every single time. They’re super simple, but it’s so easy to mess up if you don’t know the tiny details.
So, if you’re like me and tired of dry, boring scones, this is for you. (If you like homey breakfast recipes, check out my thoughts on fluffy pancakes over here: fluffy pancakes).
How to Make Scones from Scratch
Okay, first up—don’t let the fancy name scare you. Buttermilk Scones are even easier than regular biscuits if you ask me. You literally toss the ingredients together, squish the dough once or twice (not too much), slice, then plop them in the oven. Simple as that.
Start with cold butter. Can’t stress that enough. If it’s too warm, you’ll end up with hockey pucks, not scones. Then comes the buttermilk. Don’t have it? A little milk plus a splash of lemon juice works in a pinch. I learned that trick from my grandma, who never bought buttermilk a day in her life.
Mix just until the dough comes together. Over-mixing is where so many scones go wrong. Your dough should look a bit ragged.
Toss in a handful of your favorite add-ins if you’re feeling wild—blueberries, raisins, even some sharp cheddar’s pretty killer. Slide into a hot oven until golden. Done. That’s it.
Buttermilk Scones
The Secret to Extra Flaky Scones
Here’s the hardest part: Touch the dough as little as you possibly can. I know, it feels weird not to fuss over it, but I swear this is the key.
Why? Cold butter. I cut mine in until it’s about the size of peas. When those lil’ butter pockets melt, they make steam, which puffs your scone sky-high. That’s what gets you the magical layers.
I use my fingertips—if you’ve got one of those pastry cutter gadgets, use it. Otherwise, go old-school with a fork. And pop the dough back in the fridge for a few before baking if your kitchen’s hot or your hands are like mini radiators. Can’t hurt.
One last tip here: Brush the tops with a little buttermilk right before baking. It helps you get that perfect, golden crown. Pretty, right?
“Never thought I’d have a five-star restaurant breakfast in my own kitchen, but these scones did it. I barely shared with the kids!”
—Marcy B., Portland, ME
Buttermilk Scones
Bakers Tips
Let me be honest—my first batch was a flop. But every disaster teaches you something. Here’s what I learned (sometimes painfully):
Try using a grater to shred your cold butter. Wild, but it works wonders.
Don’t skip the chill time if you’re adding lots of extras. Cold dough means flaky scones.
If you want them extra fluffy, pat the dough thicker. Thinner dough = sad, flat scones.
Give your baking sheet a bit of space, so they don’t crowd each other and bake up lopsided. (Yep, done that.)
And don’t sweat perfection. If they look odd, it adds charm. That’s my story and I’m sticking to it.
Every oven’s different, so check the bottoms for a deep golden shade before pulling them out. And always—taste test one warm from the pan. Baker’s privilege!
Buttermilk Scones
3 Tricks for Perfect Scones
Sometimes, you just want quick advice, right? Here are my top tricks:
- Chill your dough and tools beforehand. If your kitchen’s warm, this is a lifesaver.
- Use a really sharp knife or bench scraper. That way, you get clean edges that help the scones rise nice and tall.
- Don’t overwork the dough. Stop mixing as soon as it holds together.
Nailed it? Text me your pics. Seriously, half my camera roll is scone fails, so don’t be shy!
Buttermilk Scones
15+ Scone Flavors
Okay, so here’s the fun rabbit hole. Buttermilk Scones are the perfect blank canvas. My kitchen turns into a flavor lab every time I bake.
Want fruity? Toss in blueberries, chopped strawberries, or even dried cranberries for a tart pop.
Craving cozy? Cinnamon and raisins or a grating of fresh orange zest—like breakfast at some wild B&B.
If you’re feeling a bit extra, stir in mini chocolate chips, chopped walnuts, or honestly, bits of crispy bacon. Yep. Trust me on that one.
Buttermilk Scones
There’s no real limit here. I’ve even tried chopped rosemary and cheddar for a savory twist. Unconventional but tasty. If you come up with something wild, drop it in the comments below. No judgment.
If you made it this far, high five—I owe you a scone. But seriously, there’s no reason to overthink Buttermilk Scones, especially with all these fuss-free tips. Want a quick shortcut or just crave seeing a recipe in action?
Check out this speedy recipe: Classic Buttermilk Scones – Easy, Delicious, Done in 15 Minutes. Sometimes, seeing someone else do it is just the confidence boost we all need. Try it once and you’ll be making these scones for breakfast, tea, even midnight snacks—trust me!
Print
Buttermilk Scones
- Total Time: 35 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
Delicious and flaky Buttermilk Scones that are perfect for brunch or tea. These scones are simple to make, with tips to achieve the perfect texture.
Ingredients
- 2 cups all-purpose flour
- 1/4 cup sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup cold butter, grated
- 3/4 cup buttermilk (or milk with lemon juice)
- Your choice of add-ins (blueberries, raisins, cheddar, etc.)
Instructions
- Preheat the oven to 425°F (220°C).
- In a bowl, mix together flour, sugar, baking powder, and salt.
- Fold in the grated cold butter until the mixture resembles peas.
- Add buttermilk and mix until just combined.
- Transfer dough to a floured surface and pat into a thick circle.
- Cut into wedges and place on a baking sheet.
- Brush tops with buttermilk.
- Bake for 15-20 minutes until golden brown.
- Let cool slightly before serving.
Notes
For extra flaky scones, keep the butter cold and avoid over-mixing the dough.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 scone
- Calories: 280
- Sugar: 10g
- Sodium: 350mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 30mg