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Fluffy Buttermilk Scones (Easy & Tasty)
A no-fuss scones recipe, made with buttermilk, that tastes so delicious. Here’s how I make it…
I think classic scones are great, but these buttermilk scones are WAY WAY BETTER. The buttermilk creates a softer, fluffier and lighter texture which makes these scones a little more… luxurious.
Not only is the texture amazing, but the taste is so good too!! It’s buttery, lightly sweetened and the addition of vanilla extract adds even more flavour. If you want, you can add spices like cinnamon or nutmeg too.
I love serving these scones with a hot cup of tea but mainly coffee— you can’t go wrong! And I can’t forget a generous spread of jam and clotted cream too. Is it me, or is anyone else drooling right now?
Recipe Ingredients
Here are the ingredients I used to make this recipe:
- Self-Raising Flour: If you only have plain flour, then the general rule is to add 2 tsp of baking powder to every 150g of plain flour.
- Baking Powder: Added to help the scones rise further.
- Butter: I like to use unsalted butter and then add salt to taste. Make sure the butter you’re using is cold and sliced into cubes or small chunks. Use block butter and not smooth spreadable butter.
- Caster Sugar, Salt & Vanilla Extract: For added flavour.
- Buttermilk: The star of the show! If you don’t have buttermilk, then you can make the scones with full fat milk instead.
- Eggs: I like to add an egg to the mixture for extra richness. Another egg is needed to egg wash the scones. Alternatively, you can use milk, buttermilk or skip the egg wash completely.
How To Make Buttermilk Scones
Here’s a summary of how I make these super fluffy buttermilk scones. You can get the full recipe instructions on the recipe card below:
I start by mixing together self-raising flour, sugar, salt and baking powder in a large mixing bowl. Then I add cubes of butter and use my fingertips to combine the butter and flour mixture together until it resembles crumbs.
Next, I make a well in the middle and pour in the buttermilk, vanilla extract and whisked egg and gently mix it together until the dough has formed (sometimes I bring the dough together with my hands).
Then I roll out the dough until it reaches around 3 cm, cut out shapes using my 6.8mm fluted cookie cutter and place them onto my baking tray. Finally, I coat the scones with an egg wash and bake it in the oven for 15 minutes.
My Top Tips
Try not to overwork the dough because the texture will become tough and chewy. I like to stop mixing as soon as the dough comes together. To stay on the side of caution, you can flatten the dough with your hands instead of using a rolling pin.
If I want to make this recipe super quick, I use my food processor to make the scone dough. It quickens the time drastically, as we all know, rubbing-in butter can take some time and elbow grease.
If you have spare buttermilk, you can use that to egg wash the scones instead of cracking an egg just for egg washing alone.
How To Store
I like to keep leftover scones in an airtight container for up to 1 to 3 days max at room temperature. I find the longer I leave them the less fresh they get. You can freeze the scones instead and defrost at room temperature when you’re ready to devour them!
More Scone Recipes
Buttermilk Scones
Ingredients
- 300 g Self-Raising Flour
- 1 tsp Baking Powder
- 115 g Butter
- 50 g Caster Sugar
- ¼ tsp Salt
- 130 ml Buttermilk
- 1 Egg (Plus Extra For Egg Wash Or Use Milk Or Buttermilk)
- 1 tsp Vanilla Extract
Instructions
- Preheat the oven to 180°C (160°C Fan, gas mark 4) and line a baking tray with parchment paper.
- In a large mixing bowl, mix together self-raising flour, baking powder, sugar and salt.300 g Self-Raising Flour, 1 tsp Baking Powder, 50 g Caster Sugar, ¼ tsp Salt
- Add cubes of butter to the mixing bowl. Using the ‘rub-in-method’, use your fingertips to combine the butter and flour together until it resembles crumbs. Or you can use a food processor.115 g Butter
- Make a well in the middle and add buttermilk, vanilla extract and whisked egg to the mixing bowl. Gently mix until a dough has formed (you may need to bring the dough together with your hands).130 ml Buttermilk, 1 Egg, 1 tsp Vanilla Extract
- Dust your worktop with flour and add a little to the rolling pin. Gently roll the dough out, the thickness of an inch or 3 cm is ideal.
- With a 6.8mm fluted cookie cutter, cut-out circles and place it on a lined baking tray. Try not to twist the cutter when pressing down, you’ll want a clean cut by sharply pressing down.
- Whisk an egg and use a basting brush (pastry brush) to gently coat the scones with the egg wash. Then bake it in the oven for 15 minutes.
Video
Notes
Nutrition
Music in video from Uppbeat, License code: 08VBCZFHCZBZDBBY
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