Classic Buttermilk Scones
The secret to a scone is cold ingredients and minimal handling. By keeping the butter solid until it hits the hot oven, you create steam pockets that force the dough to rise into flaky, distinct layers rather than turning into a dense biscuit.
Temperature is your primary ingredient.
If your kitchen is warm, chill your mixing bowl in the freezer for ten minutes before starting. You want the butter to remain in pea-sized chunks throughout the folding process.
- large mixing bowl
- pastry cutter or two butter knives
- baking sheet
- parchment paper
- bench scraper
What goes in.
- 2 1/2 cupsall-purpose flour
- 1/3 cupgranulated sugar
- 1 tbspbaking powder
- 1/2 tspfine sea salt
- 8 tbspunsalted butter, frozen and cubed
- 3/4 cupcold buttermilk
- 1large egg
- 1 tspvanilla extract
Lamination by hand
Instead of kneading, stack the dough segments on top of one another three times. This creates the internal structure that allows the scone to pull apart in clean, tender flakes.
The method.
Mix dry ingredients
Whisk flour, sugar, baking powder, and salt in your bowl until uniform.
Cut in butter
Add the frozen butter cubes. Use the pastry cutter to work them into the flour until the mixture looks like coarse crumbs with some larger, pea-sized bits remaining.
Combine liquids
In a separate small jar, whisk the buttermilk, egg, and vanilla. Pour this over the flour mixture.
Bring to a shaggy mass
Use a fork to stir just until the dough barely clumps together. It should look messy and dry; do not overmix.
Fold for layers
Turn the dough onto a floured surface. Pat it into a rectangle, cut into three pieces, stack them, and press down. Repeat this stacking process two more times.
Shape and cut
Pat the final block into a 1-inch thick circle. Slice into 8 wedges and place on the parchment-lined sheet with an inch of space between them.
Bake
Bake at 400°F (200°C) for 18-20 minutes. They are finished when the tops are a deep golden brown and the edges feel firm.
Other turns to take.
Currant and Orange
Fold in 1/2 cup of dried currants and 1 tablespoon of freshly grated orange zest during the final fold.
Savory Herb
Omit the sugar and add 1/4 cup finely chopped chives and 1/2 cup grated sharp cheddar to the dry mix.
When it doesn't go to plan.
Use a bench scraper to handle the dough; your warm hands will melt the butter if you touch it too much.
A heavy hand during the mixing step results in a tough, bread-like texture.
Brush the tops with a little extra buttermilk and a sprinkle of coarse sugar before baking for a crunchier crust.
The ones that keep coming up.
Can I use milk instead of buttermilk?
You can, but the acidity in buttermilk reacts with the baking powder to give a better rise and a more tender crumb.
Why did my scones spread into a puddle?
The butter was likely too soft before the dough hit the oven. Ensure your butter is frozen and the dough stays chilled.
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