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The Best Buttermilk Scones Recipe for Flaky, Moist Results

A stack of six golden-brown, flaky homemade scones piled high on a white plate, showing excellent rise.
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Make tall, buttery, flaky scones at home that rival bakery quality. This easy recipe uses buttermilk for a tender, moist interior and simple steps for perfect texture every time.

Ingredients

Scale
  • 2 cups all-purpose flour
  • 1/4 cup granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 6 tablespoons cold unsalted butter, cut into small cubes
  • 1 cup cold buttermilk
  • 1 large egg, beaten (for egg wash)
  • 1 tablespoon milk or cream (for egg wash)
  • Optional Add-ins: 1/2 cup blueberries, white chocolate chips, or dried cranberries

Instructions

  1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. In a large bowl, whisk together the flour, sugar, baking powder, and salt.
  3. Add the cold, cubed butter to the dry ingredients. 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. This step is key for flaky scones.
  4. If using add-ins, gently stir them into the flour mixture now.
  5. Make a well in the center of the dry ingredients and pour in the cold buttermilk. Use a fork to mix until just combined. Do not overmix; the dough will look shaggy.
  6. Turn the dough out onto a lightly floured surface. Gently knead the dough 3 or 4 times until it just comes together.
  7. Pat or roll the dough into a circle about 3/4 inch thick.
  8. Use a 2-inch round biscuit cutter (or a knife) to cut the dough into wedges or rounds. For taller scones, press the cutter straight down without twisting. Place the cut pieces onto the prepared baking sheet.
  9. In a small bowl, whisk together the beaten egg and 1 tablespoon of milk or cream for the egg wash. Brush the tops of the scones lightly with the wash.
  10. Bake for 14 to 18 minutes, or until the tops are golden brown and the scones are cooked through.
  11. Let the scones cool slightly on the baking sheet before moving them to a wire rack. Serve warm.

Notes

  • For the best texture, keep your butter and buttermilk as cold as possible before mixing.
  • If you want a sweeter scone, you can drizzle a simple glaze (1 cup powdered sugar mixed with 2 tablespoons milk or lemon juice) over the tops once they are cool.
  • If you are planning your weekly meals, these scones freeze well after baking, or you can freeze the cut dough rounds before baking for quick future breakfasts.
  • This recipe avoids complicated techniques often seen in meal planning guides for baked goods.

Nutrition

Find it online: https://blissbatter.com/best-buttermilk-scones-recipe-flaky-moist/