Traditional Buttermilk Scones
A proper scone should have a crisp, golden crust that gives way to a soft, layered crumb. The difference between a light scone and a dense biscuit is how quickly you can get the cold butter into the flour and get the tray into the heat.
Temperature is your primary ingredient.
Keep your butter in the fridge until the very second you need to cut it. If the butter melts before the scones hit the oven, you lose the layers.
- Large mixing bowl
- Pastry cutter or two butter knives
- Baking sheet
- Parchment paper
What goes in.
- 3 cupsall-purpose flour
- 1/3 cupgranulated sugar
- 1 tbspbaking powder
- 1/2 tspfine sea salt
- 3/4 cupunsalted butter, very cold and cubed
- 3/4 cupfull-fat buttermilk, cold
- 1large egg
Preserving the butter
Use your fingertips or a pastry cutter to incorporate the butter until the mixture looks like wet sand with a few pea-sized chunks remaining. Those visible chunks of butter create steam pockets during baking, which build the lift.
The method.
Prep the heat
Preheat your oven to 400°F (200°C) and line your baking sheet with parchment paper.
Combine dry
Whisk flour, sugar, baking powder, and salt in your bowl until uniform.
Cut the butter
Add the cold butter cubes. Work them into the flour until you have a coarse, shaggy mixture with distinct butter pieces.
Add liquid
Whisk the egg into the buttermilk. Pour this over the dry mixture. Use a fork to pull the dough together until it just barely forms a mass; it will look messy and dry, but this is intentional.
Shape
Turn the dough onto a floured surface. Pat it into a circle about 1 inch thick. Cut into 8 wedges using a sharp knife.
Bake
Transfer wedges to the sheet. Bake for 18–20 minutes until the edges are deep gold and the tops feel firm to the touch.
Other turns to take.
Currant Scones
Fold in 1/2 cup of dried currants or sultanas after adding the buttermilk.
Lemon Zest
Rub the zest of one lemon into the sugar before mixing with the flour for a bright, aromatic scent.
When it doesn't go to plan.
Work quickly; if the dough feels warm or sticky, put it in the freezer for 5 minutes before shaping.
Brush the tops with a little extra buttermilk or beaten egg before baking to achieve a glossy, bronzed finish.
Avoid twisting the knife when cutting the wedges, as this seals the edges and prevents the scones from rising straight up.
The ones that keep coming up.
Why are my scones hard?
Usually, this means the dough was kneaded too much. Mix only until the flour is hydrated and the dough holds its shape.
Can I use milk instead of buttermilk?
You can, but the acidity in buttermilk reacts with the baking powder to create a lighter, more tender crumb.
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