Buttermilk Scones
User Reviews
4.7
Buttermilk Scones
Description
This Buttermilk Scones recipe uses a combination of all-purpose and cake flour with sugar, baking powder, and salt. Cold butter is incorporated to create a crumbly texture. The wet ingredients include buttermilk, egg, and vanilla extract, which contribute to the dough's richness and slight tanginess. After lightly kneading and shaping into a 1-inch thick round, the dough is cut into wedges and placed on a baking sheet.
Brushing with egg wash and sprinkling sanding sugar before baking creates a shiny, lightly crisp top. Baking at 375°F produces scones that are golden outside with a tender crumb inside. The recipe allows mix-in modifications, like adding fresh fruit or other flavorings, although not specified here.
The scones can be made ahead and frozen before baking, then baked directly from frozen for convenience. Storing in airtight containers maintains freshness for a couple of days, and reheating in the oven restores crispness. This recipe yields a classic scone suitable for breakfast or tea time.
Ingredients
- 1½ cups all-purpose flour
- ½ cup cake flour
- 3 tablespoons granulated sugar
- 2½ teaspoons baking powder
- ¾ teaspoon salt
- ½ cup unsalted butter cold, cut into small pieces
- ½ cup buttermilk
- 1 egg
- ½ teaspoon vanilla extract
Egg Wash
- 1 egg lightly beaten
- sanding sugar for sprinkling
Instructions
- Preheat oven to 375 degrees F. Line a baking sheet with parchment.
- Whisk together flours, sugar, baking powder and salt in a large bowl. Cut in butter with a pastry blender or rub in with your fingers, until the mixture has the texture of coarse meal.
- Whisk together buttermilk, 1 egg, and the vanilla. Drizzle over flour mixture, and stir lightly with a fork until dough comes together but a small amount of flour remains in the bowl.
- Turn out dough onto a work surface, and gently knead dough once or twice just to incorporate flour. Pat dough into a 1-inch thick round. Cut into 12 wedges. Transfer to prepared baking sheet. Brush with egg wash, and sprinkle with sanding sugar. Bake until golden brown and cooked through, about 22 minutes. Transfer scones to wire rack to cool.
Notes
- Use cake flour for a lighter texture; if unavailable, substitute with sifted all-purpose flour plus cornstarch.
- If buttermilk is unavailable, make a substitute by adding lemon juice or white vinegar to milk and letting it sit for 5 minutes.
- Mix-ins like fresh fruit can be added up to 1 cup to vary flavor.
- Unbaked scones can be frozen up to 1 month; thaw slightly before baking as directed.
- Store baked scones in airtight container 1-2 days; freeze leftovers up to 1 month and reheat in oven before serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12scones
Amount Per Serving
Calories 174 kcal
% Daily Value*
| Calories | 174kcal | 9% |
| Carbohydrates | 21g | 7% |
| Protein | 3g | 6% |
| Fat | 8g | 12% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 35mg | 12% |
| Sodium | 163mg | 7% |
| Potassium | 134mg | 3% |
| Sugar | 4g | 8% |
| Vitamin A | 280IU | 6% |
| Vitamin C | 1.2mg | 1% |
| Calcium | 54mg | 5% |
| Iron | 0.9mg | 5% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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