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Classic Fluffy Buttermilk Scones

A stack of three incredibly fluffy scones, golden brown and topped with coarse sugar crystals, sitting on a white plate.
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A straightforward recipe for tall, tender buttermilk scones, focusing on cold ingredients and proper mixing to achieve a light, crumbly texture perfect for afternoon tea.

Ingredients

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  • 2 cups all-purpose flour
  • 1/4 cup granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup (1 stick) cold unsalted butter, cut into small cubes
  • 3/4 cup cold buttermilk
  • 1 large egg, lightly beaten (for egg wash)
  • 1 tablespoon coarse sugar (for topping)

Instructions

  1. Preheat your oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
  2. In a large bowl, whisk together the flour, granulated sugar, baking powder, and salt.
  3. Add the cold butter cubes to the flour mixture. Use a pastry blender or your fingertips to cut the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.
  4. Make a well in the center of the dry ingredients and pour in the cold buttermilk. Mix quickly with a fork until just combined. Do not overmix; the dough will look shaggy.
  5. Turn the dough out onto a lightly floured surface. Gently pat the dough into a 3/4-inch thick circle or rectangle.
  6. Cut the dough into 8 wedges (if making a circle) or use a biscuit cutter to cut out rounds. Place the scones onto the prepared baking sheet, leaving about 1 inch between them.
  7. Brush the tops of the scones lightly with the beaten egg wash and sprinkle with coarse sugar.
  8. Bake for 12 to 15 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out clean.
  9. Transfer the scones to a wire rack to cool slightly before serving warm.

Notes

  • Keep all wet and dry ingredients cold. Cold butter creates steam pockets, which results in taller scones.
  • Do not overwork the dough. Overmixing develops gluten, leading to tough, dense scones. Mix only until the ingredients come together.
  • For extra height, gently press the cut edges of the scones straight down when cutting, rather than twisting the cutter.

Nutrition

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