Meet your new favorite breakfast pastry or teatime treat.
My favorite kind of baking is when you make something simple that still feels like a reward at the end. And I think these scones fit the bill perfectly. They’re relatively quick to throw together, require no fancy equipment or long rest time, and make for the perfect grab-and-go breakfast or midday snack. They have a slight tang to them from the buttermilk, with a soft crumb that melts in your mouth with every bite.
Scones originated in 16th-century Scotland, where they were made from oats and cooked over a hot griddle—a sort of rustic quick bread. Over the centuries, scones have become popular elsewhere and are a fixture of British baking, often served on an elegant tray to be enjoyed with clotted cream, jam, and tea.
This recipe is a dependable base that you can take in any direction. Add blueberries and a drizzle of glaze for a little sweetness, or go the savory route and fold in cheddar and chives. The buttermilk ensures that every variation is textural perfection. Once you’ve made these, you’ll understand why scones have never really gone out of style.
The secret to perfectly flaky scones
Two words: cold ingredients. The butter should be cold and completely solid (you can even use frozen grated butter here), and the buttermilk should also come straight from the fridge. You want the scones to go in the oven before the butter in the dough gets the chance to melt. These solid butter pockets puff up when the water in the butter turns to steam while baking. This is what gives you flaky layers.
Make sure to work fast, too! If possible, I recommend using a pastry cutter to combine the ingredients so that the warmth from your hands doesn’t start melting the butter while you’re mixing everything.
How do I store leftovers?
You can keep your extra scones in an airtight container at room temperature, where they should keep for around 2-3 days. You can also freeze them for up to 3 months. You can reheat a frozen scone straight from the freezer; pop it in the oven at 350°F for 10 minutes.
Serving suggestions
You can serve scones with just about anything sweet or savory, but my favorites are the sweet combinations. Try them out with this Mixed Berry Vanilla Chia Seed Jam or some Homemade Whipped Cream. You can even top your scones with both (cream and jam is a super popular and yummy combo) for the perfect sweet breakfast pastry.
Want to test out some more scone recipes? Try your hand at these indulgent Chocolate Scones, sweet Pumpkin Scones, or tart Cranberry Orange Scones.
Buttermilk Scones
Ingredients
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter cold and cubed
- 3/4 cup buttermilk cold
- 1 large egg
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 400°F and line a baking sheet with parchment paper.
- In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt.
- Add the cold, cubed butter to the dry ingredients. Using a pastry cutter or your fingers, work the butter into the mixture until it resembles coarse crumbs.
- In a separate bowl, whisk together the buttermilk, egg, and vanilla extract.
- Pour the wet ingredients into the dry ingredients and gently mix until just combined. Be careful not to overwork the dough.
- Turn the dough out onto a lightly floured surface and gently press it together to form a round disk about 1 inch thick.
- Using a sharp knife or dough cutter, cut the disk into 8 equal wedges.
- Place the wedges on the prepared baking sheet, leaving space between each one.
- Bake in the preheated oven for 15-18 minutes, or until the scones are golden brown and a toothpick inserted into the center comes out clean.
- Remove from the oven and let cool slightly on a wire rack before serving.
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