Buttermilk Scones
The secret to a scone with a sharp, flaky rise is keeping the butter cold and the handling minimal. You want to cut the fat into the dry ingredients until it looks like coarse meal, add the buttermilk until just barely combined, and fold the dough a few times to create layers before cutting. Anything more than a light touch results in a dense, bread-like texture rather than the airy, layered bite you are after.
Temperature control is your primary ingredient.
If the butter melts before it hits the oven, the layers will collapse. Use a box grater to shred frozen butter directly into the flour for the most consistent texture.
- large mixing bowl
- box grater
- baking sheet
- bench scraper
- pastry brush
What goes in.
- 3 cupsall-purpose flour
- 1/3 cupgranulated sugar
- 1 tbspbaking powder
- 1/2 tspbaking soda
- 1/2 tspfine sea salt
- 3/4 cupunsalted butter, frozen
- 1 cupcold buttermilk
- 1egg, beaten (for glaze)
The Fold and Press
After the dough comes together, turn it onto a floured surface and pat it into a rectangle. Fold it like a letter, rotate, and repeat twice to trap butter between thin sheets of flour.
The method.
Prep the dry base
Whisk the flour, sugar, baking powder, baking soda, and salt in a large bowl. Grate the frozen butter into the mixture using the coarse side of your grater.
Combine
Use a fork to toss the butter through the flour until it is coated. Pour in the cold buttermilk and stir only until no dry flour remains; the dough should look shaggy and uneven.
Shape
Turn the dough onto a floured surface. Pat it into an 8-inch square, fold it into thirds, rotate, and repeat. Do this only twice.
Cut and chill
Slice the square into eight wedges. Place them on a lined sheet and chill in the freezer for 15 minutes while your oven preheats to 400°F.
Bake
Brush the tops with the beaten egg. Bake for 18–22 minutes until the edges are golden brown and the tops are firm to the touch.
Other turns to take.
Currant and Orange
Add 1/2 cup dried currants and 1 tablespoon of fresh orange zest to the flour mixture before adding the buttermilk.
Savory Herb
Omit the sugar and fold in 1/4 cup chopped fresh chives and 1/2 cup grated sharp white cheddar cheese.
When it doesn't go to plan.
Keep your buttermilk in the fridge until the very last second.
If the dough sticks to your hands, dip your fingertips in flour; don't add more flour to the dough itself.
For a higher rise, push the sides of the cut wedges inward slightly before baking so they lift rather than spread.
The ones that keep coming up.
Can I use regular milk instead of buttermilk?
You can mix 1 tablespoon of lemon juice into 1 cup of whole milk and let it sit for ten minutes, but the lack of acidity in regular milk will lead to a less tender crumb.
Why did my scones spread into a flat pancake?
The butter likely melted before it reached the oven. If your kitchen is warm, pop the shaped scones in the freezer for an extra 10 minutes before baking.
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