Buttermilk scones are easy to make and endlessly versatile. They are unique in the quick-bread world since they are actually a pastry. But don’t let that scare you. They’re very easy to make.
I share variations of this basic recipe in many of my classes, switching up the mix-ins to suit the them. We’ve baked up both sweet and savoury versions with great success. Many attendees report they are able to replicate the results at home and are so confident they try their own variations.
Regardless of whether you make your buttermilk scones plain or fancy, there are two constants: Cold Butter (note the capitalization) and folding.
Before I get to the recipe, here’s a quick Q&A from past classes
How are scones like pastry? Like pie dough, scones get their flakiness from tiny pieces of cold fat suspended in the flour. When the cold butter hits the hot oven, the butter melts, releasing steam, and creating the signature rise. Cakes and cookies are the opposite. You blend room temperature butter with sugar and eggs, and combine it with the flour to form a smooth, sometimes pourable batter.
I don’t have buttermilk. What can I do? An easy substitute is to sour fresh milk. Just put 1 tablespoon of white vinegar or lemon juice into a measuring cup, then pour in milk until you get to the 1 cup mark. Stir and let sit for 5 to 10 minutes. This will work for baking, not for drinking.
My recipe has eggs and cream. Will yours be rich enough? Absolutely. Buttermilk might be low in fat, but it creates a very tender crumb. You get plenty of fat from the butter (and cheese if you add it.)
Will buttermilk scones freezer? Yes. You can freeze them after rolling or once baked. I prefer to bake them from frozen. To do this, I roll and cut the buttermilk scones, then freeze them on the tray. Once they are frozen, I transfer them to a ziplock bag to prevent odours and freezer burn. See recipe for notes on baking from frozen.
Can I double the batch? Sure. This doubles easily. I do this often since they disappear quickly.
What’s the purpose of egg wash? It adds a lovely golden colour. You can skip it, if you like. However, if you want a crunchy sugar topping, you will need the egg wash since it acts as a “glue”. Without it, the sugar will fall off. If you don’t have an egg or don’t want to go to the bother, skip this step. For years I made the scones without any topping and no one complained.
How long will they keep? Scones are best fresh from the oven. While they can be enjoyed the next day, they’re best toasted. If you only want a few scones, bake what you think you’ll consume and freeze the rest. You can always bake small batches in a toaster oven to save energy.
Do I really need to preheat the oven? For this recipe, yes! You want the cold scones hitting the hot air to get the best rise. Turn the oven on before you begin the scones. Once your oven comes up to heat, don’t believe it. It’s lying to you. The air in the oven is hot but the walls need more time to heat up. Let your oven continue heating a good 20 minutes after it tells you it’s preheated. This way, when you open the door, the temperature won’t plummet. (Baking as soon as the oven indicates it’s preheated is why the first pan of cookies often takes longer to bake than the 2nd and 3rd pans.)
Do I need parchment to bake these? Will they stick if I don’t have any? No. My buttermilk scones contain enough fat you can place them right on the baking sheet. You can also use a silicone mat to reduce clean up. I like parchment because it allows for easy clean up yet produces a crispy bottom. Scones baked on silicone mats don’t darken on the bottom as much as certain family members like. In the end, it’s up to you.
A rolling technique borrowed from French pastry makes these scones extra layered and flaky. Cheddar and basil pair nicely with most soups, but substitute different herbs and cheese to suit. Try fresh thyme or rosemary. Add a tablespoon of citrus zest for brightness. Use Pecorino or smoked Gouda if the mood fits, or enjoy them plain.
Scale
Ingredients
2 1/4 cups all-purpose flour 1/4 cup sugar 1 tablespoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon fine sea salt 1/2 cupfrozen butter 1 cup cold buttermilk (see notes for souring plain milk)
Optional Topping 1 egg 1 tablespoon milk or water
Sugar for sprinkling (sweet scones only)
Instructions
Preheat oven to 425°F. Line a baking sheet with parchment.
In a medium bowl, combine flour, sugar, baking powder, baking soda, and salt.
Use the large holes of a box grater, grate the frozen butter over the flour mixture. Toss to distribute butter. Pour the buttermilk over the flour mixture and stir until just combined.
Turn the scone mixture onto a lightly floured work surface. With floured hands, pat the dough into a rectangle.
Fold the dough in half. Flatten slightly using the palms of your hand. Turn the dough a quarter turn, then fold in half and flatten again. Do this about 5 or 6 times. With a rolling pin or your hands, flatten the dough to 3/4-inch thick. Cut into 12 squares. Place scones on a baking sheet.
If using a topping:
In a small bowl, whisk egg and water together to make an egg wash. Brush the tops of each scone with the egg wash. For sweet scones, sprinkle with sugar.
Bake 10 to 12 minutes or until golden and cooked all the way. Serve immediately.
Notes
Buttermilk Substitution: Place 1 tablespoon of white vinegar or lemon juice into a measuring cup, the pour in milk until to the 1-cup mark. Stir and let sit for 5 to 10 minutes.
OPTIONAL Mix and Match Variations (for either sweet or savoury Buttermilk Scones)
Use your palate as your guide. Toss in the flour mixture before adding the buttermilk one or any combination of the following:
• 1 cup dried fruit of choice (raisins, currants, chopped crystallized ginger, dried cranberries, etc.)
• 1 cup finely chopped fresh basil leaves
• 1/4 cup dried oregano
• 1/2 cup grated cheese
• 2 tablespoons finely grated citrus zest (lemon, lime and/or orange)
Add to the buttermilk (for sweet scones)
• 1 tablespoon vanilla extract
Baking from frozen Take the scones from the freezer and place on your baking sheet. Leave them on the counter while the oven fully preheats (give it 20 extra minutes after it comes to temperature). Bake the scones, adding an extra 5 to 10 minutes.
