Yummy Buttermilk Scones
Submitted by crash716
Buttermilk scones with a tender crumb and a sugar-dusted top, plus three built-in variations: citrus, raisin, or warm-spiced. Classic British-style scones for tea, brunch, or breakfast.
YIELD
4 servingsPREP
25 minCOOK
20 minREADY
45 minThis is a workhorse scone recipe; the kind you memorize once and use forever. The base is classic British: cold butter cut into flour, buttermilk and eggs whisked together, knead lightly, cut, bake. What sets it apart is the built-in flexibility, with three variations (citrus, raisin, and warm-spiced) you can fold in depending on what you’re craving.
The acid in the buttermilk does double duty here. It reacts with the baking soda for extra lift, and the slight tang balances the sweetness so these don’t taste cloying. You can roll the dough and cut traditional 2-inch rounds, or halve the dough into balls and cut each into 8 triangles for a rustic look. Both work; the triangles bake faster because the points crisp up first.
A proper scone wants a hot oven and a quick bake. Don’t overwork the dough after the wet ingredients hit; knead just enough to bring it together, no more. Overworked scones turn dense and tough.
Pro Tips
- Keep the butter cold straight from the fridge. Cut it in only until the largest pieces are pea-sized; visible butter chunks mean visible flake.
- For the citrus variation, work the orange or lemon zest into the sugar with your fingertips before mixing. The friction releases the citrus oils for stronger flavor.
- For the raisin version, plump dried fruit in warm water for 10 minutes if it looks hard. Soft fruit distributes better and won’t burn.
- Serve hot with butter, jam, and clotted cream if you can find it. Lukewarm scones lose half their charm.
Variations
- Add 1 tablespoon grated citrus zest with the wet ingredients for orange or lemon scones.
- Fold in 1 cup raisins, currants, or dried cranberries with the buttermilk mixture.
- Stir 1 teaspoon mixed warm spice (equal cinnamon, nutmeg, cloves, and allspice) into the dry ingredients.
Ingredients
Directions
Preheat oven to 400℉ (200℃).
Butter and flour a baking sheet or line with baking parchment.
Mix flour, baking powder, soda, salt and sugar; sift into a medium bowl.
With a pastry blender or with fingertips, cut butter into dry ingredients until mixture is the consistency of fine crumbs.
Whisk buttermilk with eggs.
Pour in milk all at once and stir to mix. As soon as mixture holds together, turn out onto a floured work surface and knead lightly.
Roll to a thickness of ½ to ¾ inch; cut into 2½ inch rounds with floured cutter.
Or halve dough and knead gently to form 2 balls.
Flatten each ball to a thickness of ½ to 1 inch.
With a sharp knife, cut each round into 8 triangles.
Arrange on prepared baking sheet and bake until golden brown (20 to 30 minutes).
Serve hot with butter, preserves and cream, if desired.
ORANGE/LEMON SCONES: With buttermilk-egg mixture, add 1 tablespoon grated orange or lemon rind.
RAISIN SCONES: With buttermilk-egg mixture, add 1 cup dark or golden raisins, dried currants or a combination.
SPICE SCONES: To dry ingredients, add 1 teaspoon mixed spices (equal amounts of ground cinnamon, nutmeg, cloves and allspice).
