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The Best Buttermilk Scones: Crispy Edges and Tender Centers

A stack of four freshly baked, flaky scones drizzled with white lemon glaze and topped with zest.
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Make bakery-style scones at home! This easy recipe uses buttermilk and a simple folding technique to guarantee crispy edges, a flaky, moist middle, and rich buttery flavor every time. Adapt this base for any flavor you love.

Ingredients

Scale
  • 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
  • 1 large egg
  • 3/4 cup cold buttermilk
  • 1 teaspoon vanilla extract
  • Optional Glaze: 1 cup powdered sugar, 2 tablespoons milk, 1/2 teaspoon vanilla extract

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 remaining.
  4. In a separate small bowl, whisk together the egg, cold buttermilk, and vanilla extract.
  5. Pour the wet ingredients into the dry ingredients. Mix gently with a fork until just combined. Do not overmix; the dough will look shaggy.
  6. Turn the dough out onto a lightly floured surface. Gently pat the dough into a rough rectangle about 1 inch thick.
  7. Fold the dough in thirds (like a business letter). Turn the dough 90 degrees and gently pat it down again to about 1 inch thick. This folding builds layers for flakiness.
  8. Cut the dough into 8 equal wedges or use a biscuit cutter for rounds. Place the scones on the prepared baking sheet, leaving about 1 inch between them.
  9. Brush the tops lightly with a little extra buttermilk for better browning.
  10. Bake for 15 to 18 minutes, or until the tops are golden brown and the edges are crisp.
  11. Let the scones cool on a wire rack for 10 minutes.
  12. For the glaze, whisk together the powdered sugar, milk, and vanilla until smooth. Drizzle over the slightly warm scones.

Notes

  • For Blueberry Scones, gently fold in 1 cup of fresh or frozen blueberries after step 5.
  • For Chocolate Chip Scones, fold in 3/4 cup of chocolate chips after step 5.
  • Keep all dairy ingredients very cold to achieve the best flaky texture. This recipe avoids the need for complex meal planning by being quick to prepare.
  • If you prefer a savory scone, omit the sugar and add 1/2 cup of shredded sharp cheddar cheese.

Nutrition

Find it online: https://kitchenuser.net/best-buttermilk-scones-recipe-flaky-tender/