Buttermilk Scones
Buttermilk scones are beloved for their easiness and versatility—they can be sweet or savory, main dish or side, classic or funky.
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Yield: 12 scones
Ingredients
- 375 g all-purpose flour plus more for dusting
- 50 g granulated sugar omit for savory scones
- 1 tablespoon baking powder
- 1 teaspoon salt
- 150 g unsalted butter cold, cubed
- 1 large egg
- 1 ¼ cup buttermilk divided
- 1 tablespoon vanilla extract omit for savory scones
- Egg wash 1 egg + 1 tablespoon water
- Coarse sugar for topping omit for savory scones
Instructions
- Whisk together flour, sugar, baking powder, and salt.375 g all-purpose flour, 50 g granulated sugar, 1 tablespoon baking powder, 1 teaspoon salt
- Rub cold butter into flour until the size of peas.150 g unsalted butter
- Add any desired mixed-in ingredients (fruit, nuts, etc.)
- In separate measuring cup, mix together 1 egg, 3/4 cup buttermilk and vanilla.1 large egg, 1 1/4 cup buttermilk, 1 tablespoon vanilla extract
- Pour wet mixture into flour, mix using wooden spoon. Add remaining buttermilk as needed to just moisten flour to form a shaggy dough.
- Tip dough onto heavily floured surface. Knead only enough to bring dough together.
- Separate into 2- 1" tall disks and slice into 6 wedges each. Alternately, use cookie cutters for round scones.
- Place on parchment lined baking sheet and allow to chill in freezer for 20 minutes.
- While dough chills, preheat oven to 425°F.
- Once dough is chilled, brush the top with egg wash and coarse sugar.Egg wash, Coarse sugar for topping
- Bake 18-20 minutes, turning pan halfway through.
Notes
Dough can be made ahead of time and store in freezer. Once fully frozen on sheet pan from Step 8, transfer to airtight container. Continue with Step 9 when ready to bake.
Disclaimer: We test all recipes using the metric weights shown, we cannot guarantee outcomes when switching to US measurements.