Classic Buttermilk Scones

There’s nothing quite like the delicious aroma of freshly baked classic buttermilk scones filling your kitchen. With a crisp, golden exterior and a tender, melt-in-your-mouth crumb, buttermilk is the ultimate secret weapon for achieving the lightest, fluffiest baked treats you will ever taste.

Golden, tall, and spectacularly flaky, a perfect buttermilk scone is the ultimate baking triumph. There is something deeply comforting about breaking open a warm, fresh-baked scone to find a cloud-like interior that walks the perfect line between rich butter and tangy buttermilk. Whether you pile yours high with clotted cream and strawberry jam or enjoy it simply alongside a hot cup of tea, this foolproof recipe delivers that bakery-style texture right in your own kitchen.

I have never met a person who didn't like a good scone, especially with jam and cream. I like mine with lots of jam and copious amount of cream or Chantilly cream. If you want a treat that you can do in 30 minutes, this scone recipe is the easiest baked goods you will ever make and if you are like me, you can never stop at one.

Now I know there are many scone recipes on the internet and in recipe books, but this is the recipe of I have used for years and made many scones for family, friends and work colleagues. It's a recipe that has never failed me and has always produced delicious fluffy scones. So, have your classic buttermilk scones with a cuppa (coffee or tea) and enjoy every warm, flaky bite slathered with your favourite jam and a generous dollop of cream.

Follow these tips to ensure that your scones are light, fluffy and not dry.

• Use cold/frozen Butter: Using cold (or frozen) butter is essential for scones because it creates flaky, light layers rather than a dense, cake-like texture.
• Buttermilk: Has a high acidity than regular milk and helps makes the scones fluffier and tender. To make buttermilk replace 1 tablespoon of milk with lemon juice or white vinegar.
• Do not overmix: Mix only until the flour is just combined. Overmixing develops gluten, which makes scones tough and dry.
• Use more liquid: Ensure the dough is sticky, not dry, before rolling. If it feels too dry, add a little more cream or buttermilk.
• Keep dough chilled: Refrigerate or freeze the dough for 15–30 minutes before baking to prevent the butter from melting too early.
• Don't overbake: Bake at a high temperature (200 C or 400 F) for a short time (12-15 minutes).
• Don't twist the cutter: When cutting, push straight down and pull straight up to avoid sealing the edges, which prevents them from rising and causes them to dry out.
• Bake close together: Place scones close together on the baking sheet so they support each other and stay soft on the sides.
• Don't touch: Avoid touching or smearing the sides of cut scones because it "glues" or seals the flaky layers together, forcing them to rise unevenly. This creates lopsided or tilted scones. Instead, handle them from the top and bottom, or use a palette knife, to keep the edges crisp and ready to expand.

You might like to try:

• Easy Nutella puff pastry twists
• Soft and chewy cranberry oatmeal cookies
• Easy soft peanut butter cookies

I love enjoying these with a hot cup of tea. What is your go-to "cuppa" to pair with a warm scone? Drop a comment and tell me!

Classic Buttermilk Scones

Recipe by Marie Otty

There’s nothing quite like the delicious aroma of freshly baked Classic Buttermilk Scones filling your kitchen. With a crisp, golden exterior and a tender, melt-in-your-mouth crumb, buttermilk is the ultimate secret weapon for achieving the lightest, fluffiest baked treats you will ever taste.

Course: BakingCuisine: EnglishDifficulty: Easy

4.0 from 1 vote

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Servings

10

servings

Prep time

15

minutes

Cooking time

15

minutes

Total time

30

minutes

Ingredients

• 3 cups self-raising flour

• 80 g unsalted butter

• 1 cup buttermilk

Directions

• Preheat and prep: Preheat your oven to 200°C/400°F (180°C/350°F fan-forced). Line a baking tray with baking paper.
• Rub the butter: Place the self-raising flour and chopped butter into a mixing bowl. Using your fingertips, rub the butter into the flour until the mixture resembles fine breadcrumbs.
• Add buttermilk: Make a well in the center of the mixture and pour in the buttermilk. Use a cutlery knife to gently combine the ingredients until a sticky dough just starts to form.
• Knead and roll: Scatter a little flour on your bench and tip the dough out. Knead it gently and minimally just until the dough looks smooth (be careful not to overwork it, or the scones will become tough). Use a rolling pin to roll the dough out to exactly 2cm thick.
• Cut and bake: Cut out your scones using a 5cm diameter cutter. Re-roll the scraps gently if needed to make about 12 scones in total. Brush the tops with a little milk and bake for 12–15 minutes until golden brown.

Notes

• To make buttermilk, if not available, add 1 tablespoon of lemon juice or white vinegar to 1 cup of milk. Stir to combine and leave to rest for 10 minutes before using. Buttermilk in scones helps create a light, fluffy and tender texture.