4.7 from 60 votes
Buttermilk Scones
Buttermilk Scones blend all-purpose and cake flours with cold butter, sugar, and baking powder to yield a tender and flaky texture. The addition of buttermilk and vanilla in the dough enhances moisture and flavor. The scones are cut into wedges, brushed with egg wash, and sprinkled with sanding sugar before baking to a golden brown crust, giving a crisp, sweet finish.
Prep Time
20 mins
Cook Time
22 mins
Total Time
42 mins
Servings:
12
scones
Calories:
174 kcal
Course:
Snacks
Cuisine:
American
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.
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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
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%)
Nutrition Facts
Serving: 12 scones
Amount Per Serving
Calories 174
% 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.