Traditional Buttermilk Scones
A proper scone should have a rugged, golden top and a tender interior. This recipe focuses on temperature control and minimal handling to avoid toughening the gluten.
Keep everything chilled.
The butter must be frozen or very cold so it doesn't melt into the flour before baking. If your kitchen is warm, chill your flour and bowl before you begin.
- large mixing bowl
- pastry cutter or two forks
- baking sheet
- parchment paper
- sharp chef's knife
What goes in.
- 3 cupsall-purpose flour
- 1/3 cupgranulated sugar
- 1 tbspbaking powder
- 1/2 tspfine sea salt
- 3/4 cupunsalted butter, frozen and cubed
- 3/4 cupcold buttermilk
- 1large egg
Creating the Flake
Work the butter into the dry ingredients until the largest pieces are the size of peas. These butter pockets create steam gaps during baking, which is the secret to a lift-filled crumb.
The method.
Preheat your oven to 400°F
Ensure the rack is in the center position for an even bake.
Mix dry ingredients
Whisk the flour, sugar, baking powder, and salt in your bowl until uniform.
Cut in the butter
Use a pastry cutter or your fingertips to quickly break the butter into the flour until the texture is crumbly with visible butter chunks.
Add the liquids
Whisk the egg into the buttermilk and pour over the dry mixture. Fold gently with a spatula just until the dough barely clings together.
Shape and cut
Turn the dough onto a floured surface. Pat it into a circle about one inch thick. Cut into eight wedges using a single downward stroke with a sharp knife—don't saw back and forth.
Bake
Place on a parchment-lined sheet. Bake for 18–20 minutes until the edges are deep gold and the tops feel firm.
Other turns to take.
Currant Scones
Fold in one half-cup of dried currants during the final mixing stage.
Lemon Zest
Rub the zest of one lemon into the sugar before mixing with the flour.
When it doesn't go to plan.
Handle the dough as little as possible to keep it from becoming tough.
Brush the tops with a little extra buttermilk for a deeper color.
If the dough feels soft or sticky, place it in the freezer for 10 minutes before cutting and baking.
The ones that keep coming up.
Why are my scones dense?
Usually, this happens if you overwork the dough or if the butter wasn't cold enough, causing it to melt into the flour before it reached the oven.
Can I use milk instead of buttermilk?
Buttermilk provides acidity that reacts with the baking powder for lift. You can make a substitute by adding a teaspoon of lemon juice to regular milk and letting it sit for five minutes.