Classic Buttermilk Scones
The secret to a scone that shatters on the outside and stays soft inside is keeping the butter cold and minimizing how much you handle the dough. By folding the dough into itself rather than kneading it, you create distinct layers that lift during the bake, resulting in a tall, light crumb rather than a dense biscuit.
Temperature is your primary ingredient.
Ensure your butter is diced and put back in the freezer for ten minutes before starting. If the butter melts before the scones hit the oven, you lose the flaky structure.
- Large mixing bowl
- Pastry cutter or two forks
- Baking sheet
- Parchment paper
- Bench scraper
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
- 1 cupcold buttermilk
- 1large egg
Layering the dough
Instead of kneading, dump the shaggy dough onto a surface, press it into a rectangle, fold it in thirds like a letter, and rotate. Repeat this three times to build the internal structure.
The method.
Prep
Preheat your oven to 400°F (200°C) and line your baking sheet with parchment.
Mix dry
Whisk flour, sugar, baking powder, and salt in your bowl.
Cut butter
Add the cold butter cubes. Use your pastry cutter to break them into the flour until the largest pieces are the size of peas.
Add liquids
Whisk the egg into the buttermilk. Pour over the flour mixture and stir with a fork just until the dough begins to clump together. It should look shaggy and uneven.
Fold
Turn the dough onto a floured counter. Perform the folding technique three times, then press the dough into a 1-inch thick circle.
Cut and chill
Slice the circle into 8 wedges. Place them on the baking sheet and chill in the freezer for 10 minutes before baking.
Bake
Bake for 18-22 minutes until the tops are golden brown and the edges are firm.
Other turns to take.
Currant and Orange
Add 1/2 cup dried currants and the zest of one orange to the dry ingredients.
Savory Herb
Omit sugar and add 1/4 cup chopped chives and 1/2 cup grated sharp cheddar.
When it doesn't go to plan.
Use a bench scraper to handle the dough; your warm hands are the enemy of flaky pastry.
If the dough feels sticky, dust your hands with a small amount of flour, but avoid over-flouring or the scones will be dry.
Brushing the tops with a little extra buttermilk and a sprinkle of coarse sugar before baking creates a crisp, glistening crust.
The ones that keep coming up.
Why did my scones turn out hard?
Usually, this is a result of overworking the dough. If you handle the flour and liquid too much, gluten develops and makes the texture tough instead of crumbly.
Can I use milk instead of buttermilk?
Buttermilk provides acidity that reacts with the baking powder for lift. If you use regular milk, the rise will be less dramatic and the flavor flatter.
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