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The Ultimate Flaky Buttermilk Scones

Three tall, flaky buttermilk scones stacked on a light gray plate, showing golden brown tops.
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A straightforward recipe for making tall, flaky, and moist scones using buttermilk for superior texture. This recipe includes instructions for plain scones and variations like blueberry.

Ingredients

Scale
  • 2 cups all-purpose flour
  • 1/4 cup granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup (1 stick) cold unsalted butter, cut into small cubes
  • 3/4 cup cold buttermilk
  • 1 large egg, beaten (for egg wash)
  • 1 tablespoon milk or cream (for egg wash)
  • 1/2 cup fresh or frozen blueberries (optional mix-in)

Instructions

  1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. In a large bowl, whisk together the flour, sugar, baking powder, and salt.
  3. Add the cold butter cubes to the dry ingredients. Use a pastry blender or your fingertips to cut the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining. This step is key for flakiness.
  4. If using blueberries, gently toss them into the flour mixture now.
  5. Make a well in the center of the dry ingredients and pour in the cold buttermilk. Mix quickly with a fork until just combined. Do not overmix; the dough will look shaggy.
  6. Turn the dough out onto a lightly floured surface. Gently pat the dough into a 3/4-inch thick rectangle or circle.
  7. For tall scones, fold the dough over itself (like a letter) one or two times, patting it back down to 3/4-inch thickness after each fold.
  8. Cut the dough into 8 wedges or use a 2-inch round cutter to cut straight down without twisting the cutter. Place the cut scones onto the prepared baking sheet, ensuring they touch slightly if you prefer softer sides.
  9. In a small bowl, whisk the egg and milk/cream together to create an egg wash. Brush the tops of the scones lightly with the wash.
  10. Bake for 14 to 18 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out clean.
  11. Transfer the scones to a wire rack to cool slightly before serving.

Notes

  • Keep all ingredients, especially the butter and buttermilk, very cold for the best rise and flakiness.
  • Do not twist the biscuit cutter when cutting; press straight down to keep the layers intact.
  • For a sweeter finish, drizzle with a simple glaze made from powdered sugar and a splash of milk after cooling.
  • If using frozen fruit, do not thaw them before adding them to the dough.

Nutrition

Find it online: https://afripaket.com/best-flaky-buttermilk-scones-recipe/