Classic Buttermilk Scones
A good scone should have a crisp, sandy exterior that gives way to a soft, layered crumb. If you treat the dough with respect, you won't need a heavy hand or long proofing times to get it right.
Temperature is your primary tool
Your butter must be hard and the buttermilk cold. If your kitchen is warm, pop the flour mixture in the freezer for ten minutes before cutting the butter in.
- Large mixing bowl
- Pastry cutter or two table knives
- Baking sheet
- Parchment paper
- Bench scraper
What goes in.
- 3 cupsall-purpose flour
- 1/2 cupgranulated sugar
- 1 tbspbaking powder
- 1/2 tspsalt
- 3/4 cupunsalted butter, frozen and cubed
- 1 cupcold buttermilk
- 1large egg
Preserve the fat shards
Aim for pea-sized chunks of butter visible throughout the flour. These pockets of fat melt in the heat to create steam, forming those distinct, flaky layers.
The method.
Mix dry ingredients
Whisk flour, sugar, baking powder, and salt in your bowl until combined.
Cut in the butter
Add the frozen butter cubes. Use your pastry cutter to break them down until the mixture looks like coarse, uneven meal.
Add the liquid
Whisk the egg into the cold buttermilk, then pour over the dry mix. Stir with a wooden spoon or fork just until a shaggy dough forms; it should look like it won't hold together.
Shape the dough
Turn the dough onto a floured surface. Pat it into an 8-inch circle about one inch thick. Do not knead it.
Slice and chill
Cut the circle into eight wedges with a sharp knife or bench scraper. Transfer to a parchment-lined sheet and chill for 15 minutes before baking.
Bake
Bake at 400°F (200°C) for 18–22 minutes. The tops should be firm and the edges light gold.
Other turns to take.
Currant Scones
Fold in 1/2 cup of dried currants after adding the buttermilk.
Lemon Zest
Rub the zest of one lemon into the sugar before mixing with the flour.
When it doesn't go to plan.
Use a bench scraper to gather the dough; it keeps the heat of your hands away from the butter.
If the dough feels sticky, add an extra tablespoon of flour, but go sparingly.
Brushing the tops with a little extra buttermilk and a sprinkle of coarse sugar before baking adds a nice crunch.
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 create a lighter rise and a cleaner flavor.
Why did my scones spread into a flat pancake?
The butter likely warmed up too much before hitting the oven. Make sure your oven is fully preheated and keep the dough cold until the very last second.
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